Place the strawberries, yogurt, and crème fraîche in a blender or food processor and blend until smooth. Add sugar to taste. Keep in mind that freezing makes ice cream taste less sweet, so adjust accordingly. I added 4 tablespoons of sugar.

For this recipe, I used an ice cream maker. If you have one as well, remove the frozen bowl from the freezer, place it in your machine, and pour in the ice cream mixture. Churn on a low setting for about 15 minutes. (See the tip below if you don’t have an ice cream maker.)

You can serve the ice cream immediately, or transfer it to an airtight container and place it in the freezer to firm up further.