Is it ever too cold or hot for ice cream? We think anytime of the year is perfect for a bowl this SkinnyLicious cold treat.
Yields: 4 servings | Serving size: 2/3 cup | Calories: 116 | Previous Points: 2 | Points Plus: 3 | Total Fat: 1 g | Saturated Fat 0 g | Trans Fats: 0 g | Cholesterol: 2 mg | Sodium: 45 mg | Carbohydrates: 26 g | Dietary fiber: 3 g | Sugars: 18 g | Protein: 2 g
- 1 (16 ounce) bag frozen organic strawberries
- 3/4 cup Greek yogurt, plain, fat-free
- 2 tablespoons white balsamic vinegar
- 2 tablespoons raw Wildflower Honey
Add all ingredients to a food processor and pulse until blended and creamy. It will take a few minutes to get all the strawberries well blended. Recommend pre-sliced strawberries if available.
TIP: For a vegan version, use canned coconut milk...about 1/2 cup or So Delicious brand coconut milk yogurt. Also, for a chunky ice cream add 6 -8 fresh strawberries after processing.
NOTE: The ice cream is best if eaten right away but can be frozen in a freezer safe container for up to one week.