Ingredients

The following ingredients have 7 Servings
  • 360g (1½ cups) Strawberries ((see Instructions))
  • 32 oz Plain, Nonfat Greek Yogurt
  • 16 oz Half and Half
  • 1 tbs Vanilla Extract
  • 2 tsp Liquid Stevia Extract
  • 1 tsp Xanthan Gum
  • ¼ tsp Salt

Instruction

  • Rinse ~1 pound of strawberries and slice the greens off. Add the strawberries to a food processor and purée until smooth.
  • In an electric stand mixer bowl fitted with a whisk attachment, add 1½ cups of the strawberry purée (use any excess purée in smoothies, yogurt, oatmeal, etc.), yogurt, half and half, vanilla extract and stevia extract. Turn the stand mixer on low speed. Mix until smooth.
  • In a small bowl, whisk together the xanthan gum and salt. With the stand mixer running, sprinkle in the dry ingredients. Increase the mixer speed to medium.
  • Churn the ice cream batter according to your ice cream machine’s instructions. Freeze until it has the texture you prefer (for me, it takes around 3 hours). Serve, or you can scoop the ice cream into a tightly sealed container and store in the freezer.