In a medium saucepan combine the strawberries, sweetener and water and bring slowly to a gentle boil. Simmer gently until strawberries are soft or for about 20 minutes and the water reduces and thickens. Mash the berries well removing lumps and allow to cool slightly.
Once berries have sufficiently cooled, stir in the yogurt and pure/heavy cream, whisking well to blend. Pour mixture into ice cream molds of choice.
If using wooden icy pole sticks in lieu of plastic ones in your ice cream molds, freeze the bars for about 2-3 hours then push a wooden stick into the ice cream before returning to the freezer. Freeze until firm. I generally leave them for about 12 hours or more. To remove bars, run under hot running water for a few seconds before pulling your ice cream out of the mold.
To create creamy pots of ice cream instead of ice cream bars/pops add 1/2 teaspoon of guar gum or xanthan gum to prevent your ice cream from crystallizing. Whisk in once you have added the yogurt and the cream, ensuring it is well combined.Use coconut cream in lieu of the cream and coconut yogurt to create a vegan or paleo version.You can use ice cream molds, push up molds or small individual pots for this recipe. Make sure your ice cream is sealed to prevent it crystallizing.I use wooden pop sticks in my ice cream bars as the plastic sticks that come with the molds often don't adhere to the ice cream. Allow the ice cream to freeze for about 2-3 hours before sliding them in. If you do it immediately the sticks won't stay in position and will drop to the bottom of the mold.With all of your molds, you may need to run them briefly under hot water to remove your ice cream. Don't do it for too long or the ice cream will meltAs all molds are different sizes, different volumes are required to make each batch. Simply add more yogurt or cream to vary the amount you need. If concerned, measure one of your molds and multiply it by the number of your molds to work out how much you need. Unless your volume is a lot more than specified in the recipe, there's no need to tweak the ingredients used in the recipe. Pour any left overs into a small container and freeze to create ice cream pots.