By Anabela Ferreira

Strawberry & Cookies Ice Cream

Serves: 2

Preparation + Cooking time: 10 min


1 frozen banana

1 sachet 1.2.3 YOG Original Strawberry

½ cup (100-120 g) low fat Greek yogurt or quark

1 tablespoon strawberry jam

2 graham crackers, crushed

Topping: Fresh strawberries (quartered) and more crushed crackers


  1. Place frozen banana, 1.2.3 YOG Original Strawberry, and low fat Greek yogurt into a food processor or blender. Blend for 1 to 2 minutes, stopping to scrape the sides every so often. Once pureed, gently combine strawberry jam, crushed graham crackers, and serve immediately. You can also transfer to an air-tight glass container (covered) and freeze for 1 to 2 hours so that it hardens enough to scoop like ice cream. If the ice cream is stored for longer, thaw for around 30 minutes before scooping and serving.


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