Prep Time
10 minutes
Freeze Time
3–4 hours
Servings
4 servings
Ingredients
- 2 cups plain nonfat Greek yogurt
- 1 cup fresh or frozen mixed berries
- ¼ cup honey or agave syrup
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional)
Instructions
- Add Greek yogurt, berries, honey, vanilla, and lemon juice to a blender or food processor.
- Blend until completely smooth and creamy.
- Taste and adjust sweetness if needed.
- Pour mixture into a freezer-safe container.
- Cover and freeze for 3–4 hours, stirring once or twice during freezing for a creamier texture.
- Let sit at room temperature for 5–10 minutes before scooping.
Optional Add-Ins
- Chia seeds
- Sugar-free chocolate chips
- Crushed nuts
- Coconut flakes
Tips
- Frozen berries create a thicker texture.
- For softer ice cream, add 1–2 tbsp milk before blending.
- Store in the freezer up to 2 weeks.
For a truly very low-carb version, replace:
- berries with a small amount of strawberries,
- honey/agave with monk fruit or erythritol sweetener,
- and use full-fat unsweetened Greek yogurt.
