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5 from 1 vote

Light Strawberry Ice Cream

If you love ice cream but don't love all of the calories and sugar, then give this Light Strawberry Ice Cream a try! Dairy and cane sugar free.
Prep Time5 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 92kcal
Author: Geri

Equipment

  • Ice Cream Maker, with insert frozen 24 hours before you plan to make this.

Ingredients

  • 1 pound fresh strawberries, stems removed
  • 2 tbsp fresh lemon juice
  • 1/3 cup honey (you may need more depending on the sweetness of your strawberries)
  • 1 cup unsweetened original almond milk
  • 1 egg white*

Instructions

  • Put all ingredients in a food processor and blend until strawberries are fully blended (chunks are not only okay, but add lovely texture).
  • Pour mixture into frozen ice cream maker bowl, inserted in your machine. Churn for 30-35 minutes, or until mixture is frozen the consistency of soft serve ice cream.
  • You can serve at this point, though it will be a bit soft. Transfer to a freezer-safe container and freeze for about an hour. It will scoop more like real ice cream.
  • This is at its best when eaten within the first hour, but it will keep in the freezer for up to a month with some plastic wrap laid over the surface to prevent freezer burn. It will freeze solid. When you want to serve, remove from freezer and let thaw for about 20-30 minutes, then scoop. It will have a more creamy, shaved ice consistency but still be delicious!

Notes

Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically)
1 cup is 4 SP across all plans. 1/2 cup is 2 SP
*I've never had an issue using uncooked egg white in this. If you're concerned, just leave it out. 

Nutrition

Calories: 92kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Fiber: 2g | Sugar: 19g