If you’re craving a delicious ice cream that’s easy to make, uses minimal ingredients, and keeps your daily points in check, this strawberry banana yogurt ice cream is for you! It’s naturally sweetened, creamy delicious, and ready in just five minutes. 

All you need is a blender for this quick and delicious ice cream treat. Use fruit or opt for frozen for easier prep. This 2-point Weight Watchers ice cream is really versatile too, so get creative!

Strawberry Banana Yogurt Ice Cream in a small bowl with a spoon and sliced strawberries on the side.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Why should you try Strawberry Banana Yogurt Ice Cream?

If you’re like me and enjoy easy and quick recipes, this one’s for you. With just three ingredients that are easy to find in any fridge and very affordable, you can quickly prepare a large batch of ice cream for much less than a store-bought light ice cream.

It’s quick to prepare and you don’t need an ice cream maker or to freeze and refreeze to scrape and get creaminess. Thanks to the ingredients in this ice cream, the result is super creamy 2-Point treat. A blender and a glass container are all you need.

Preparation Time: 10 minutes

Cooking Time: 5 minutes (blending) and Freezing time: 8 hours

Servings: 4 servings

Serving Size: 200 g.

2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ice Cream Ingredients

Ice Cream ingredients of Greek yogurt, sliced banana, strawberry slices, and Splenda in separate dishes.
  • 2 cups low-fat Greek yogurt, sweetened with Splenda (480 g)
  • 2 cups fresh strawberries, hulled and chopped (300 g)
  • 3 large ripe bananas, sliced (360 g)

How to make easy strawberry banana ice cream

  1. Prepare the Ingredients: Start by gathering all your ingredients. Ensure your strawberries are hulled and chopped, and your bananas are sliced.
  2. Add to Blender: In a blender, add 2 cups (480 g) of low-fat Greek yogurt sweetened with Splenda, chopped strawberries (300 g), and sliced bananas (240 g).
  3. Blend on high speed for about 3 minutes until the mixture is smooth and well combined. If you prefer some chunks of fruit in your ice cream, blend for a shorter time, around 1 minute, and reserve some chopped strawberries to mix in later.
  4. Pour and Cover: Once the mixture is smooth, pour it into a glass or metal container. If you reserved some chopped strawberries, fold them into the mixture now. Cover the container tightly with plastic wrap to prevent ice crystals from forming.
  5. Freeze: Place the container in the freezer and let it freeze for at least 8 hours or overnight until the ice cream is firm.
  6. Serve: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly for easier scooping. Scoop the ice cream into bowls or cones. For an extra touch, garnish with fresh strawberry slices or banana slices on top.
Sliced bananas and strawberries with yogurt in a blender.
Blended ice cream base still in the blender.
Blended ice cream base in a glass dish with sliced strawberries on top.

Variations and Substitutions

  1. I use Greek yogurt, low in fat, and sweetened with Splenda. The rest of the sweetness comes from the bananas. However, you can use any flavor of yogurt you prefer, from lemon pie to a classic strawberry, for added depth of flavor.
  2. This recipe is just as delicious with blueberries or raspberries. Swap out fruit or add it in as you like. You can make this recipe your own.
  3. Although I find the sweetness level from the bananas sufficient, if your strawberries aren’t very sweet, you can consider adding a bit more sweetener. Opt for your preferred 0-point Weight Watchers sweetener, such as Splenda or Stevia.

Tips and Tricks for the Best Ice Cream

  1. Cut the bananas last, right before blending because they tend to oxidize. But when mixed with the acidity of the strawberries, this process is literally stopped.
  2. Blend to your preference; if you want to find chunks of fruit, a minute will suffice.
  3. To facilitate blending, add the yogurt first, followed by the strawberries, so there is enough liquid to blend the bananas.
  4. Freeze it covered with plastic wrap for at least 8 hours. When serving, don’t hesitate to decorate with some mint leaves.

This strawberry banana yogurt ice cream is a fantastic way to keep things light and refreshing in the summer while staying within your points. Give it a try and enjoy a simple yet delightful treat!

No ratings yet

Strawberry Banana Yogurt Ice Cream

Servings: 4
Prep: 10 minutes
Freeze Time: 8 hours
Total: 8 hours 10 minutes
Strawberry Banana Yogurt Ice Cream in a small bowl with a spoon and sliced strawberries on the side.
A creamy and delicious low-point ice cream recipe-all you need is a blender!

Ingredients 

  • 2 cups low-fat Greek yogurt, sweetened with Splenda (480 g)
  • 2 cups fresh strawberries, hulled and chopped (300 g)
  • 3 large ripe bananas, sliced (360 g)

Instructions 

  • Prepare the Ingredients: Start by gathering all your ingredients. Ensure your strawberries are hulled and chopped, and your bananas are sliced.
  • Add to Blender: In a blender, add 2 cups (480 g) of low-fat Greek yogurt sweetened with Splenda, chopped strawberries (300 g), and sliced bananas (240 g).
  • Blend on high speed for about 3 minutes until the mixture is smooth and well combined. If you prefer some chunks of fruit in your ice cream, blend for a shorter time, around 1 minute, and reserve some chopped strawberries to mix in later.
  • Pour and Cover: Once the mixture is smooth, pour it into a glass or metal container. If you reserved some chopped strawberries, fold them into the mixture now. Cover the container tightly with plastic wrap to prevent ice crystals from forming.
  • Freeze: Place the container in the freezer and let it freeze for at least 8 hours or overnight until the ice cream is firm.
  • Serve: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly for easier scooping. Scoop the ice cream into bowls or cones. For an extra touch, garnish with fresh strawberry slices or banana slices on top.

Notes

2 WW Points per serving. 

Nutrition

Serving: 199gCalories: 157kcalCarbohydrates: 30gProtein: 7.5gFat: 2gSaturated Fat: 1.1gCholesterol: 8mgSodium: 41mgPotassium: 321mgFiber: 3.3gSugar: 19gCalcium: 92mgIron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

You May Also Like

About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating