Name: High-Protein Strawberry Yogurt Ice Cream (No-Churn, Low-Sodium)
Prep time: 4 h 15 min
Total time: 4 h 15 min
Yield: 4 servings
Ingredients: 2 cups fresh strawberries, hulled and sliced; 2 cups plain Greek yogurt (unsweetened, low-sodium); 1/4 cup honey or maple syrup (optional, based on sweetness of berries); 1 tsp vanilla extract; 1 tbsp lemon juice; 1/2 cup unsalted roasted pistachios, chopped (for texture and topping)

High-Protein Strawberry Yogurt Ice Cream (No-Churn, Low-Sodium)

CrunchyNoodle6756

Satisfy your ice cream cravings with this protein-packed, no-churn strawberry yogurt ice cream. By using Greek yogurt and seasonal strawberries, you get a naturally creamy dessert with a bright, bold flavor—without the sodium of traditional ice creams. The addition of unsalted pistachios gives a delightful crunch and extra nutrition. With just a few ingredients and a blender, you’ll have a wholesome treat that’s perfect for sunny days or snack cravings. This recipe is a fantastic way to enjoy dessert while supporting your high-protein goals and keeping sodium in check.

Ingredients

Instructions

Line a loaf pan or freezer-safe container with parchment paper.
In a blender or food processor, combine strawberries, Greek yogurt, honey or maple syrup (if using), vanilla extract, and lemon juice. Blend until completely smooth and creamy.
Pour the mixture into the prepared loaf pan. Sprinkle half the chopped pistachios over the top and swirl gently with a spoon.
Cover tightly with plastic wrap or a lid. Freeze for at least 4 hours, or until firm enough to scoop.
Allow the ice cream to sit at room temperature for 5-10 minutes before scooping for the best texture.
Serve topped with the remaining pistachios for a delightful crunch.