Strawberry Frozen Yogurt

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When fresh strawberries come into season, and we can get flats of them for only a few dollars, that’s when we start looking for everything and anything to do with them. This strawberry frozen yogurt is a terrific way to take advantage of the abundance of the season. And as the days heat up, it’s a good way to cool down quickly. Although it feels like you’re eating ice cream, this strawberry frozen yogurt is actually much lighter than a typical custard and cream-based ice cream, and it’s filled with the flavor of the fresh strawberries.

Strawberry Frozen Yogurt Recipe

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  • Yield: Makes about 1 quart.

Best to eat it on the same day as you make it, as it will get icy if it stays in the freezer for more than 8 hours. If you want it to last longer and not get icy, add a tablespoon of vodka or kirsch to the mixture right before churning.

Ingredients

  • 3 cups sliced fresh strawberries
  • 3 Tbsp lemon juice
  • 2/3 cup to 1 cup sugar (depending on how sweet you want the result, and how sweet your strawberries are to begin with)
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1 1/2 cups full fat yogurt (if use low or non fat, then add 2 Tbsp cream)

Method

1 Place the strawberries, lemon juice, salt, and sugar in a medium saucepan. Heat on medium heat, stirring, until the sugar has completely dissolved. Use a potato masher to mash up the strawberries as the mixture is heating. As soon as all of the sugar has completely dissolved, remove from heat and let sit for 10 minutes.

2 Stir in the milk and yogurt, until completely incorporated. Place the mixture in the refrigerator, and chill for at least an hour, preferably several hours, until completely cold, before proceeding.

3 Process the mixture in your ice cream maker (Amazon sells a good one) 20 to 25 minutes. Eat immediately or keep in freezer until served.

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Links:
How to make ice cream without a machine - from David Lebovitz
Homemade ice cream without an ice cream maker from my friend Simon at SciToys.

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Showing 4 of 21 Comments

  • Esha

    2 Years back it came out very amazing! but this time, when I put that batter into the ice cream machine, it did not got freeze :( after 2 attempts it was as same as the mixed batter (liquid).
    What can be the reason? Any one knows about it?

  • Samantha

    Well I just put this in the fridge to chill and the base certainly tastes amazing! Used nonfat greek yogurt and half and half in place of the milk and subbed in grapefruit juice for the lemon juice and added in the grapefruit zest, plus a splash of orange liquor for the vodka. Yum! had to make do with what we had on hand but looking forward to it!

  • Jen

    I made a batch of this last night. It was super easy. And it is intensely strawberry flavored. I did put my mixture in the food blender after heating to smooth out the lumps. I wish it were a little bit creamier but I suppose you could just add more yogurt. All and all a quick and easy and cheap recipe for the most intense strawberry frozen treat you can find :)

  • palegreenhorse

    Made a double batch today for dinner guests but didn’t have enough strawberries so used cranberries and it was extremely good!! Rave reviews. Thanks for the recipe so I had some place to start with my experimenting.

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