A few summers ago, I went strawberry picking at a farm in Wisconsin and came home with 16 quarts of strawberries. I made jam, I made gluten-free strawberry shortcake, I made gluten-free strawberry cream cheese pie, and when I still had strawberries left, I made this frozen yogurt. It has become the recipe I reach for every summer when strawberries are at their peak, because it shows them off better than almost anything else I make.
Why You’ll Love This Recipe
Ingredient Notes
- Strawberries – Fresh, ripe strawberries are best when they’re in season. If it’s the middle of winter or your local strawberries are pale and flavorless, frozen actually work better, since they’re picked and frozen at peak ripeness. Thaw completely and drain before using.
- Greek Yogurt – Use full-fat plain Greek yogurt, nothing lower than 2%. The fat is what gives this froyo its creamy texture. Fage 2% or 5% is what I use. Regular (non-Greek) yogurt is too thin and will produce an icy result.
- Honey – A liquid sweetener blends seamlessly into the yogurt base without any grittiness. Maple syrup or agave syrup works as a substitute, though the flavor will shift slightly. Don’t swap it for granulated sugar in the yogurt base.
Maceration
Don’t skip the 30-minute rest. That’s when the strawberries release their juices and the sugar draws out the flavor. Rush it and you’ll taste the difference.
Special Equipment
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This recipe requires an ice cream maker. There are two main types: a frozen bowl machine (like my Cuisinart ICE30BC) and a compressor machine (like my Breville Smart Scoop BCI600XL Ice Cream Maker). The frozen bowl version is the more affordable option and works great, but you need to freeze the bowl for at least 24 hours before churning.
The compressor version has a built-in cooling system so you can churn without pre-freezing, which is useful if you’re making multiple batches. I have had my Cuisinart for over 12 years and it’s the one I’d recommend starting with. I use the Breville Smart Scoop when I’m making a lot of ice cream at once and don’t want to take up freezer space with my bowl.
Step-by-Step Instructions
This delicious frozen yogurt recipe is so easy to make with just 6 ingredients and an ice cream maker! Follow the steps below with matching photos to help you make this strawberry frozen yogurt recipe perfectly every time!
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes. This recipe is designed for an ice cream maker. A no-churn method will produce a much icier, less creamy result because churning incorporates air and prevents large ice crystals from forming.
Yes. Let them thaw completely at room temperature, then drain off the excess liquid before using. Frozen strawberries are a great option outside of strawberry season since they’re picked and frozen at peak ripeness.
Expert Tips
Storage Instructions
Freezer: Store in an airtight container for up to 2 weeks. Press parchment paper or plastic wrap directly against the surface before closing the lid to prevent ice crystals.
To serve: Let the container sit at room temperature for 5-10 minutes before scooping. Frozen yogurt firms up harder than ice cream and needs a few minutes to soften enough to scoop cleanly.
Serving Suggestions
Drizzle strawberry coulis over each bowl before serving for an extra layer of fresh strawberry flavor. If you’re deep in strawberry season and making this as part of a bigger summer spread, strawberry salsa makes a great appetizer to start the meal before this lands on the table for dessert. For an easy weeknight version, air fryer chicken thighs for dinner and this straight from the freezer afterward is a combination that requires almost no effort and still feels like a proper meal.
Strawberry Frozen Yogurt
Ingredients
- 1 lb (453 g) fresh strawberries - quartered or sliced (about 4 cups)
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon fresh lemon juice
- 1 cup (230 g) full-fat plain Greek yogurt - such as Fage 2% or 5%
- ½ cup (170 g) honey
- 1 teaspoon vanilla extract
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Add the strawberries, sugar, and lemon juice to a large bowl and toss to combine. Stir until the sugar begins to dissolve, then let sit for at least 30 minutes. The strawberries will release their juices and the mixture will look syrupy.
- Transfer the strawberries and all their juices to a blender or food processor. Add the Greek yogurt, honey, and vanilla and blend until completely smooth, about 30-60 seconds.
- Pour the mixture into a bowl and refrigerate for at least 1 hour, until cold all the way through.
- Churn in your ice cream maker according to the manufacturer's instructions. You'll know it's done when the mixture has thickened to a soft serve texture, about 25-30 minutes.
- For soft serve, scoop and serve directly from the machine. For a scoopable consistency, transfer to an airtight container and freeze for at least 2 hours, or until firm.
- Let the container sit at room temperature for 5-10 minutes before scooping. Serve immediately.
Video
Notes
- Ice cream maker: This recipe requires an ice cream maker. If using a frozen bowl machine, the bowl needs to be in the freezer for at least 24 hours before churning.
- Frozen strawberries: Thaw completely at room temperature and drain off the excess liquid before using in place of fresh.
- Nutrition: The nutritional information in the recipe card is an estimation and may vary depending on which type of greek yogurt you use.
- Storage: Store in an airtight container in the freezer for up to 2 weeks. Press parchment paper or plastic wrap directly against the surface before closing the lid to prevent ice crystals.
This was so much fun. I can’t wait until it’s apple picking season!!!