Making Ice-Cream without an Ice-Cream Maker

I’ve always wanted to find a way to make ice cream on my own, just because it’s a part of my daily intake and therefore, I’d like something healthier than the 250 calories for half a cup kind of stuff. So I decided to give the following a shot – I was half-scared it would turn out like frozen yogurt, but fortunately, it developed an ice-creamish consistency once in the freezer for an hour. The addition of actual fruits (instead of artificial flavors) probably helped it. Go ahead and give it a try.

Just a word of caution: I eye-balled these ingredients and with some fruits you might need slightly more or less milk depending on how big or small their slices are. (This is because slices can get stuck in the blender if there isn’t enough liquid in there) Also, feel free to increase the amount of sugar if that’s what your palette wants, I just prefer slightly less sugar in my ice-creams. 


10 ounces/280 grams of frozen sliced strawberries (you can also use frozen blueberries or peaches)

1 cup non-fat vanilla yogurt

1/2 cup milk

1/4 teaspoon vanilla

2 tablespoons sugar


1. Combine the yogurt , milk and the strawberries in a mixer or a blender. Process until the strawberries are mostly chopped.

2. Put in the vanilla and sugar into the mixture. Process again. (At this point, it would be a good idea to taste the mixture. Put in more sugar if you feel it is not sweet enough. Also, if your mixture seems too liquidy, you might want to use more strawberries to get in into a mildly concentrated condition)

3. Put the mixture in the freezer for a few hours. Serve with fruit or any other toppings!

Can’t wait for summer so that I can use more summery fruits as flavors!

Home-made Strawberry Ice Cream!


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