Low-Fat & Luscious Strawberry Yogurt Chocolate Chip Ice Cream

Strawberry Yoghurt Ice Cream by The Gluten Free Lifesaver

How can something so perfectly innocent taste so naughty..?

Oh but it does. This ice cream is goodness wrapped in even-better-ness!

If you have an ice cream maker you can whip this up in 30 minutes. If you have nothing but a freezer and a strong craving for ice cream, you can whip up the patience to wait.

All you need is:

 600 grams of low-fat strawberry yoghurt (lactose-free for IBS of low FODMAP) NB: Soy yoghurt usually doesn’t freeze well!
two cups or so of fresh or frozen strawberries
two eggs
half a cup of dark chocolate, coarsely chopped (dairy-free if you wish)

Fructose, sugar, honey or other sweetener of choice for sweetening

Carefully separate egg-whites from yolk and whip the whites stiff. Make sure you don’t accidentally drop any yolk into the egg-whites or the fat will stop the whites from stiffening. As you whip, gently add your sweetener of choice. I use either 2 tbsp of sugar, one of fructose or three of honey depending on how healthy I’d like them to be.

If your strawberries are frozen, lightly thaw them just enough to be able to mash them up. You definitely don’t want them warm!

Mix yoghurt, strawberries and chopped chocolate, and carefully fold the mixture into the egg-whites. Make sure you do not use a blender or kitchen machine for this, or you’ll force all the air out of your fluffy egg-whites. Only just lightly fold using a spatula.

Once the mixture is ready, either pop it in your ice cream maker or into a metal container.

Depending on the mixer it should take roughly 30 minutes to form a rather soft ice cream. If you like your ice cream soft-serve style, then hooray you have yourself a ready treat. If you’d like it scoopable then pop it into a plastic container and let it rest in the fridge for a couple of hours.

If you do not have an ice cream machine you’ll need to let the mixture freeze for about 4 hours, then take it out of the freezer, break it up a little and  blend it with an electric beater until it’s smooth. Once it’s nice and smooth you’ll need to pop it back into the metal container and freeze for another 3-4 hours. I believe it has been said that patience is a virtue, and you can rest assured your wait will be abundantly rewarded!

Most decidedly delicious and with a healthy conscience at that!

Wanna give it a different twist? Something for the kids? Try this version!

7 Comments on “Low-Fat & Luscious Strawberry Yogurt Chocolate Chip Ice Cream”

    • Ah you gotta love those attachments! I just threw out my old Philips ice cream maker (which btw was held together by duct tape) in favour of an attachment to my Breville. I’m having so much fun with it, hence all the ice cream recipes currently flooding my blog..

      Have fun 🙂


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