Strawberry Yoghurt Ice Cream

strawberry yoghurt ice cream

Strawberry Yoghurt Ice Cream

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This ice cream's high fruit content gives it a slight texture. It is best eaten when half-frozen. Any soft fruit can be used in this recipe, but you may wish to vary the amount of sugar. You will need a liquidiser.
Servings: 4
Calories: 245


  • 6 oz golden granulated sugar
  • Peeled rind of 1 lemon
  • 1/4 pint water
  • 1 lb strawberries
  • 1/2 pint low-fat natural yoghurt
  • 4 - 6 strawberries for decoration


  • Put the sugar, lemon rind and water into a small heavy-based pan over a low heat and stir until the sugar has dissolved. Increase the heat and bring to the boil. Boil rapidly for 2 minutes, then remove from the heat and allow to cool.
  • Hull the strawberries, then puree them in a liquidiser. Strain in the sugar syrup and puree the mixture again. Pour into a bowl, add the yoghurt and mix well. Turn the mixture into a plastic container and freeze for about 2 hours.
  • Spoon the mixture into the blender and puree. Return to the freezer for another 2 - 3 hours, then remove and puree again. Return to the freezer and freeze for about 4 hours, or until firm.
  • Remove the ice cream from the freezer and leave to soften for 1 hour in the refrigerator. Spoon into small bowls and decorate with fresh strawberries.
Calories: 245 kcal
Carbohydrates: 57 g
Protein: 4 g
Fat: 1g
Saturated Fat: 1 g
Cholesterol: 4 mg
Sodium: 45 mg
Potassium: 343 mg
Fiber: 3 g
Sugar: 53 g
Vitamin A: 47 IU
Vitamin C: 80 mg
Calcium: 133 mg
Iron: 1 mg
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