I bought an ice cream maker last Christmas and have only used it a handful of times. I’m lactose intolerant, I also do not eat a lot of sugar… I figured I’d be able to make my own delicious frozen desserts. It hasn’t been as easy as it sounds using non-dairy products and sugar replacements. It turns out making Ice cream is kind of like baking… you need certain amount of fat/liquid to get the “creamy” texture right.
So this recipe is neither dairy free or sugar free like I’d hope… but it is miles healthier than store bought traditional ice cream!! It is Very low in Lactose so it’s well tolerated by me and hopefully many others with mild and moderate sensitivity.
32 oz. Full Fat Greek Yogurt, plain
1 Pound of Organic Strawberries
3 oz Package of Cream Cheese ***SOFTENED***
1 Cup of sugar
2 tsp Vanilla extract, & Dash of Salt
OPTIONAL: 2 – 4 Raw Egg Yolks from Farm Fresh Chickens!!
- Cut the strawberries and place them into a bowl, add the sugar and stir. Cover and refrigerate.
- In a large bowl, use a mixer to beat the softened cream cheese until smooth, add in greek yogurt, egg yolks if desired, vanilla and a dash of salt.
- Mix in strawberry mixture until well combined, but maybe a little chunky. If the mixture feels warm place it back in the fridge for 30 minutes or so.
- Add mixture to ice cream maker! let it churn for 25 – 30 minutes. You can eat it straight away if you prefer softer texture, or place the soft ice cream into a container and freeze for a while longer, start with 30 minutes.
This recipe makes a great ice cream but the next day it becomes very hard. You will have to let it sit out for 20 minutes or so before eating if you have left overs the next day!