Instant Strawberry Ice Cream

This four-ingredient ice cream is ready to eat in less than five minutes, making it a perfect last-minute dessert or late-night snack option.

Instant Strawberry Ice Cream

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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Prep time

5 min.

  • 1 lb unsweetened frozen strawberries
  • 14 fl oz coconut milk
  • ¼ tsp liquid stevia extract, or to taste
  • ½ tbsp lemon juice

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.