So I made some no-churn strawberry ice cream, based on a recipe from Planet Green and incorporating a few other tips from around the internets. I cut the recipe in half so that if it sucked, I wouldn't be wasting freezer space that could otherwise be holding Ben & Jerry's.
- 1 pint of strawberries
- 1/4 cup sugar
- lemon juice
- 1 cup Greek yogurt
- 1 cup heavy cream
- Puree the strawberries, sugar, lemon, and yogurt together in a blender until smooth.
- Whip the heavy cream to medium peaks.
- Gently fold the strawberry-yogurt mixture into the cream until mixed and place into a freezer-safe container. Put ice cream in the freezer. After 45 minutes, remove it and stir around with a spatula or whisk to break up any frozen sections. Return to freezer and continue to stir it up every 30 minutes or so. You can use a hand held mixer if you'd like. This step keeps it creamy and less icy. Keep doing this until you forget (I remember to stir it about 3 times). After about 5 hours it should be ready!