Homemade Strawberry Ice Cream

Recipe by Cornelia Sabrina,  @Cornelia_Sabrina on IG

Who doesn't love ice cream? But if you go to the store and purchase the "healthy" options, they are full of sugar alcohols and often have a very "icy" texture. When I want ice cream, I want it thick and creamy and if I eat anything but that, my craving stays even when the entire pint disappeared into my mouth already. 

Since I found this recipe I have not purchased any ice cream. It is easily made at home with basic ingredients that most of us already have. I always stick to dairy free options as I feel best with that, but feel free to use greek yogurt if that is what you use on a regular basis.

You can either freeze it in a large container or use it to fill popsicle molds. If you use the container make sure to regularly stir the mixture especially once it gets closer to freezing.

If you are concerned with the fat content, you can definitely skip the almond butter. I add it because in order to have a creamy texture you want the fat, which is why low fat ice cream is more icy than creamy. But do not worry, these fats are the good ones. You can also replace it for Cashew Butter but I would avoid Peanut Butter as it is an overpowering flavor and might mask the strawberries. Ultimately it is up to you. 

This is basically a super healthy balanced snack! You can not say no to that!


Strawberry Protein Ice Cream

Recipe makes 2 servings.

Time: 5 minutes prep, 4 hours cooling



2 cups Unsweetened Vanilla Almond Yogurt

2 scoops TRU Strawberry Protein

1/2 cup fresh Strawberries

1/2 cup Unsweetened Cashew Milk

1 tbsp Natural Almond Butter



1) Blend all ingredients in a high speed blender until smooth and combined. 


2) Pour into a plastic container (or molds) and freeze for at least 4 hours or over night. 


3) Serve with 1-2 tbsp Coconut Whipped Topping or Whipped Cream and fresh strawberries.



1 serving without toppings:

386 calories

29 g protein

20 g carbs (5.5g sugar from fruit)

23.8 g fat




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