Strawberry Lemon Ice Cream

Written By julia cichocki

A creamy, gut-friendly summer treat that tastes like sunshine in a scoop!

This high-protein, naturally sweetened Strawberry Lemon Ice Cream is made with Greek yogurt, fresh strawberries, and a touch of lemon zest for a bright, tangy twist. It’s refined sugar-free, packed with probiotics, and made with just 5 simple ingredients.

Whether you're using a Ninja Creami or a basic blender + loaf pan, this ice cream is proof that healthy doesn’t mean boring.

Why You'll Love It:

  • High in protein and calcium

  • Made with real fruit + Greek yogurt

  • No refined sugar

  • Gut-friendly and super refreshing

  • Creamy, scoopable texture with the Ninja Creami or blender!

Ingredients

  • 1 heaping cup fresh strawberries, hulled and halved

  • 1 tsp coconut sugar (to macerate the strawberries)

  • 1 cup full-fat Greek yogurt

  • Zest of ½ lemon

  • Optional: 1–2 tbsp milk (for re-spinning or blending)

Instructions

Step 1: Macerate the Strawberries

In a bowl, toss strawberries with the coconut sugar. Let them sit for 10–15 minutes until they release their natural juices.

Step 2: Blend It Up

In a blender or food processor, add the macerated strawberries, Greek yogurt, and lemon zest. Blend until completely smooth and creamy.

Step 3: Freeze Overnight

Pour the mixture into your Ninja Creami pint container (or any freezer-safe container if using the blender method). Freeze completely—at least 12 hours or overnight.

To Serve (Ninja Creami Method)

  1. Remove the container from the freezer. Let it sit at room temp for 10 minutes.

  2. Insert into your Ninja Creami and select “Lite Ice Cream” or “Sorbet.”

  3. If the texture is crumbly, add a splash of milk and re-spin once for ultra creaminess.

  4. Serve and enjoy!

Blender Alternative

No Creami? No problem. After blending the strawberry-yogurt mix:

  1. Pour into a loaf pan or shallow container.

  2. Freeze for about 3–4 hours, stirring every 30–45 minutes to break up ice crystals (or freeze fully and thaw slightly before scooping).

  3. Let thaw at room temp for 10–15 minutes before scooping.

Macros (Per Serving – makes 2 servings)

  • Calories: 300

  • Protein: 18g

  • Fat: 12g

  • Carbs: 22g

  • Fiber: 3g

  • Sugar: ~12g (from strawberries + coconut sugar)

Pro Tips

  • Use frozen strawberries if fresh aren’t in season—just defrost slightly before macerating.

  • Swap in plain Icelandic yogurt for even more protein per serving.

  • Want extra texture? Add crushed graham crackers or coconut flakes after spinning.

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julia cichocki
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