Patricia Jamieson's Strawberry Ice Cream

Author: Canadian Living

  • Portion size 4 servings


  • 2 cups whole strawberries
  • 1/3 cup fruit/berry sugar
  • 1/2 cup plain yogurt
  • 1 tablespoon orange juice


In food processor, puree strawberries with sugar. Blend in yogurt and orange juice. (Or puree berries in food mill. In bowl, combine berries with sugar, yogurt and juice.)

Transfer to ice-cream machine and freeze according to manufacturer's instructions. (Or transfer to shallow metal cake pan; freeze until almost solid. Break into big chunks and whirl in food processor until smooth. Transfer to chilled airtight container and return to freezer for 30 minutes to 1 hour or until firm.)

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Baking & Desserts

Patricia Jamieson's Strawberry Ice Cream