This instant strawberry ice cream has it all—it’s perfectly sweet, low in calories, and ridiculously easy to make. All you need to do is blend up frozen strawberries with a bit of coconut milk (to give it a smooth, creamy texture), a dash of stevia for sweetness, and a small squeeze of lemon for balanced acidity.
Make up a batch and feel free to indulge—this dessert is pretty much guilt-free.
Nutrition (per serving)
156 calories; 14g fat; 2g protein; 9g carbohydrate; 2g dietary fiber; 7g net carbs.
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Makes 6 servings
- 1 lb unsweetened frozen strawberries
- 14 fl oz coconut milk
- ¼ tsp liquid stevia extract, or to taste
- ½ tbsp lemon juice
How to make it
Put everything in your food processor and run it until strawberries are ground up. (Note: This may require prying a strawberry off the blade a few times.) Keep in mind that if you have some left over, you can store it in a snap-top container in the freezer, but because of the lack of sugar, it will freeze rock-hard—so take it out of the freezer a good half hour before you want to eat it and let it soften a bit.