Sugar-Free Strawberry Ice Cream Cups
Yield: 6 servings
Ingredients
2 cups fresh or frozen strawberries
1 cup heavy whipping cream
1 cup full-fat Greek yogurt
⅓ cup powdered erythritol, monk fruit sweetener, or your preferred sugar-free sweetener (adjust to taste)
1 tsp vanilla extract
1 tbsp lemon juice
Pinch of salt
Optional: sliced strawberries and sugar-free whipped cream for topping
Instructions
Blend the strawberries, sweetener, lemon juice, vanilla, and salt until smooth.
In a large bowl, whip the heavy cream until soft peaks form.
Fold the Greek yogurt into the whipped cream until combined.
Gently fold in the strawberry puree, leaving a few swirls if desired.
Spoon the mixture evenly into small dessert cups.
Freeze for 3–4 hours, or until firm.
Let the cups sit at room temperature for 5–10 minutes before serving for the creamiest texture.
Garnish with fresh strawberries or sugar-free whipped cream if desired.
