Strawberries, yogurt and honey form the basis for this icy treat and balsamic yogurt and freshly ground black pepper add a little bit of spice.
Yield: About 3 1/2 cups (serving size: 1/2 cup)
1. In a food processor, pulse strawberries until almost smooth. Transfer to a large bowl and whisk in remaining ingredients until well combined.
2. Freeze in an ice cream maker according to instructions and transfer to a container with a lid. Freeze until firm, about 4 hours. Let soften for about 15 to 20 minutes at room temperature before scooping.
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