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Homemade Low-Calorie Strawberry Ice Cream

Homemade Low-Calorie Strawberry Ice Cream

Who doesn't love a scoop of refreshing strawberry ice cream on a warm day? Making your own strawberry ice cream at home is not only fun but also allows you to control the ingredients, ensuring a healthier and more natural treat. This 45 calories per servings homemade strawberry ice cream recipe is simple, delicious, and packed with the fresh flavor of real strawberries. Plus, it's a great way to avoid the artificial flavors and additives found in many store-bought versions.

Ingredients (4 servings) 

  • 3 cups of fresh or frozen strawberries
  • 1 glass of almond milk (or your favorite milk alternative)
  • A few drops of vanilla extract (optional)
  • 1 tablespoon of honey or maple syrup (optional)


Prepare the Strawberries

Start by hulling and slicing 3 cups of fresh strawberries. If you're using frozen strawberries, make sure they’re prepped and ready to go. Spread the strawberry slices on a baking sheet or plate lined with parchment paper to prevent sticking. Freeze them for 3-4 hours until they are solid.

Blend to Perfection

Once your strawberries are frozen, remove them from the freezer and place them in your blender. Add a glass of almond milk. Almond milk not only complements the strawberries but also adds a creamy texture to your ice cream. Feel free to substitute with any milk of your choice if you prefer.

Add Flavor and Sweetness

To enhance the flavor, add a few drops of vanilla extract. For an extra touch of sweetness, add a tablespoon of honey or maple syrup if desired. Adding honey makes bumps the calories to 60 calories per servings.

Blend and Serve

Blend the mixture until it's smooth and creamy. You might need to stop and scrape down the sides of the blender a few times to ensure everything is well-mixed. Once you've reached the desired consistency, your homemade strawberry ice cream is ready to enjoy!

Freeze the Ice Cream

Transfer the churned ice cream into an airtight container. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4 hours, or until the ice cream is firm and scoopable.

Serve and Enjoy

Serve your strawberry ice cream immediately for a soft-serve texture. If you prefer a firmer consistency, transfer the mixture to a container and freeze for an additional hour before serving.