Ingredients:

  • 1 lb fresh strawberries, hulled and quartered
  • 1/4 cup honey
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup chilled heavy cream
  • 1 cup plain Greek yogurt
  • 1/4 cup maple syrup
  • 1/4 tsp fine sea salt

Instructions:

  1. Place the quartered strawberries, honey, and lemon juice in a saucepan over medium heat.
  2. Simmer for 8-10 minutes, stirring occasionally, until the berries break down and the liquid thickens into a jammy consistency.
  3. Remove from heat, stir in the vanilla extract, and blend until completely smooth. Let this cool completely in the fridge.
  4. In a chilled bowl, beat the heavy cream until soft peaks form.
  5. In a separate bowl, whisk the Greek yogurt, maple syrup, and salt until the mixture is pale and smooth.
  6. Gently fold the whipped cream into the yogurt mixture using a spatula to maintain the air bubbles.
  7. Swirl the cooled strawberry reduction into the cream base, either stirring fully for a uniform color or leaving streaks for a marbled effect.
  8. Pour the mixture into a freezer-safe container and smooth the top.
  9. Cover with plastic wrap pressed directly onto the surface of the ice cream and freeze for at least 6 hours.