• 1 pound fresh/frozen strawberries (quartered, if large and frozen)
  • 2 TB agave syrup
  • 3/4c 2% plain Greek yogurt
  • 1/2 cup canned evaporated milk
  • 1/8-1/4 tsp liquid stevia or other non-calorie sweetener, to taste


Place berries in a blender and add the Greek yogurt, agave and evaporated milk.
Thoroughly blend on the highest setting, stopping and stirring the mixture 3 or 4 times to evenly process, so the ice cream is smooth with small bits of strawberries. Then add your sweetener, to taste.
Transfer to a shallow pan and freeze to a scoopable texture, for about 1 hour.

Makes 8 servings
Serving Size: about 1/3-½ cup


Calories 60.8
Fat 0.7g
Saturated Fat 0.3g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.0g
Cholesterol 1.3mg
Sodium 24.3mg
Potassium 149.2mg
Carbohydrate 10.9g
Fiber 1.3g
Sugar 9.9g *
Protein 3.5g

*Note: 6 grams of sugar per serving from natural sugar & milk sugar (lactose)

Modified from: