Strawberry Frozen Yogurt
This homemade Strawberry Frozen Yogurt recipe takes advantage of the natural flavor of strawberries to deliver a healthy and flavorful dessert. A great way to cool off on hot summer days, this yogurt is made with no added sugar and just 3 wholesome ingredients!
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Just like homemade ice cream, we love this easy Strawberry Frozen Yogurt recipe because it is way healthier than the stuff you get at the grocery stores or frozen yogurt shops. Any time you can get a sweet treat with a handful of ingredients is a win!
You don’t need an ice cream machine to make this frozen dessert. We’ve found you’ll get the best results with an ice cream maker but if you do not have one, you can stir it yourself, it just a little bit of more effort.
You can feel good about serving this delicious treat to the kids as there is no corn syrup or preservatives that you’ll find in store-bought ice creams and frozen yogurts. Especially if your favorite fruit is fresh, ripe strawberries, Frozen Strawberry Yogurt is the perfect dessert for you.
Why You’ll Love this Recipe:
Made with just 3 simple ingredients – No complicated steps or additives. Just creamy yogurt, sweet strawberries, and a touch of honey for natural sweetness.
Healthier than store-bought – You get to control exactly what goes in. It’s naturally sweetened, packed with real fruit, and full of probiotics if you use plain or Greek yogurt.
Quick to make – Toss everything in a blender, freeze, and you’re done. No cooking, no fuss. It’s perfect for a quick dessert or healthy snack.
Light, creamy, and refreshing – The smooth texture and bright strawberry flavor make it a delicious way to cool down on warm days.
Customizable – Want it tangier? Use Greek yogurt. Like it sweeter? Add a little more honey. You can even swap in other fruits if you’re feeling creative.
Ingredients to Make Strawberry Frozen Yogurt:
- plain yogurt. Use full-fat plain yogurt for the creamiest texture. Greek yogurt works great too and adds extra protein with a slight tang. If you prefer a dairy-free option, coconut or almond milk yogurt can be used—just make sure it’s unsweetened and plain.
- fresh strawberries. Fresh strawberries give the best flavor and texture, but frozen strawberries work too—just thaw them first and drain off excess liquid to avoid making the yogurt too icy.
- honey. This natural sweetener adds just the right amount of sweetness without overpowering the strawberries. You can adjust the amount to taste or substitute with maple syrup or agave if preferred.
How to Make Strawberry Frozen Yogurt:
- Rinse, hull, and slice the strawberries. In a blender or food processor, combine the strawberries, yogurt, and honey. Blend until smooth.
- Taste the mixture and add more honey if you prefer it sweeter. For a creamier texture, chill the blended mixture in the fridge for 1–2 hours before churning.
- If you have an ice cream maker, pour the mixture in and churn about 20–25 minutes.
- If you don’t have an ice cream maker, pour the mixture into a shallow container, freeze for 1 hour, then stir well. Repeat stirring every 30–60 minutes until it’s fully frozen, this helps reduce iciness.
- Scoop and enjoy! Let it sit for 5–10 minutes at room temp if it’s too firm from the freezer.
Recommended Equipment
Recipe Notes & Tips:
- For a smoother texture: Strain the yogurt with cheesecloth or a coffee filter for a few hours to remove excess liquid—this helps reduce iciness, especially if not using an ice cream maker.
- No ice cream maker? Freeze the blended mixture in a shallow container, stir every 30–60 minutes for the first few hours to help break up ice crystals and keep the texture creamy.
- Taste before freezing: Blend everything, then taste and adjust the sweetness if needed. Keep in mind that frozen desserts taste less sweet when cold, so you may want to add a bit more honey.
- Let it soften before scooping: After freezing solid, let the frozen yogurt sit at room temperature for 5–10 minutes before serving for the best scoopable texture.
- Add-ins & variations: A splash of vanilla extract, a squeeze of lemon juice, or a handful of chopped strawberries stirred in after blending can add extra flavor and texture.
Serving Suggestions:
How to Store:
Freezer: Store the strawberry frozen yogurt in an airtight, freezer-safe container for up to 2 weeks. For the best texture, press a piece of parchment paper or plastic wrap directly on the surface before sealing the lid—this helps prevent ice crystals from forming.
Before serving: Let it sit at room temperature for 5–10 minutes to soften slightly, making it easier to scoop.
Refreezing: If it starts to get icy after a few days, you can let it thaw just slightly, give it a quick stir, then refreeze to refresh the texture.
FAQs:
Yes! Just make sure to thaw them first and drain any excess liquid to avoid a watery or icy texture.
This can happen if the yogurt has a lot of water or if it’s frozen too long. Using full-fat yogurt, draining excess liquid, and churning (if possible) helps improve texture.
Nope! While an ice cream maker gives the creamiest results, you can still make this in a regular freezer by stirring the mixture every 30–60 minutes until frozen.
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Strawberry Frozen Yogurt
Ingredients
- 3 cups plain yogurt
- 16 ounces fresh strawberries
- ¼ cup honey
Instructions
- Rinse, hull, and slice the strawberries. In a blender or food processor, combine the strawberries, yogurt, and honey. Blend until smooth.
- Taste the mixture and add more honey if you prefer it sweeter. For a creamier texture, chill the blended mixture in the fridge for 1–2 hours before churning.
- If you have an ice cream maker, pour the mixture in and churn about 20–25 minutes.
- If you don’t have an ice cream maker, pour the mixture into a shallow container, freeze for 1 hour, then stir well. Repeat stirring every 30–60 minutes until it’s fully frozen, this helps reduce iciness.
- Scoop and enjoy! Let it sit for 5–10 minutes at room temp if it’s too firm from the freezer.
Notes
-
- For a smoother texture: Strain the yogurt with cheesecloth or a coffee filter for a few hours to remove excess liquid—this helps reduce iciness, especially if not using an ice cream maker.
-
- No ice cream maker? Freeze the blended mixture in a shallow container, stir every 30–60 minutes for the first few hours to help break up ice crystals and keep the texture creamy.
-
- Taste before freezing: Blend everything, then taste and adjust the sweetness if needed. Keep in mind that frozen desserts taste less sweet when cold, so you may want to add a bit more honey.
-
- Let it soften before scooping: After freezing solid, let the frozen yogurt sit at room temperature for 5–10 minutes before serving for the best scoopable texture.
-
- Add-ins & variations: A splash of vanilla extract, a squeeze of lemon juice, or a handful of chopped strawberries stirred in after blending can add extra flavor and texture.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~120
Total Fat: 2g
Saturated Fat: 1g
Cholesterol: 5mg
Sodium: 40mg
Total Carbohydrates: 18g
Sugars: 16g
Protein: 6g
Fiber: 1g
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