Guilt Free Friday: Skinny Strawberry Ice Cream

May is Spring into Fitness Month here at BCL. To celebrate, we’re sharing recipes and fitness tips all month long to help you feel better and more productive, and get ready for all the summer fun coming your way. Today is Guilt Free Friday! You’ve worked hard all week both in the office and at home. Why not treat yourself to this guilt-free dessert? 

Skinny Strawberry Ice Cream

Originally published on

Yields: 4 servings | Serving size: 2/3 cup | Calories: 116 | Total Fat: 1 g | Saturated Fat 0 g | Trans Fats: 0 g | Cholesterol: 2 mg | Sodium: 45 mg | Carbohydrates: 26 g | Dietary fiber: 3 g | Sugars: 18 g | Protein: 2 g | 


1 (16oz) bag frozen organic strawberries

3/4 cup Greek yogurt, plain, fat-free

2 tablespoons white balsamic vinegar

2 tablespoons honey


Add all ingredients to a food processor and pulse until blended and creamy. It will take a few minutes to get all the strawberries well blended. Recommend pre-sliced strawberries if available. 

TIP: For a vegan version, use canned coconut milk, about 1/2 cup or substitute coconut milk yogurt. Also, for a chunky ice cream, add 6-8 fresh strawberries after processing. 

NOTE: The ice cream is best if eaten right away but can be kept frozen for up to one week.