Strawberry Frozen Yogurt
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This strawberry frozen yogurt packs a fresh berry punch, blending the creaminess of Greek yogurt with the refreshing zing of sorbet.
I know one cannot own every conceivable kitchen appliance, but if you can find an excuse to buy an ice cream machine, just go for it. They’re relatively inexpensive and you’ll be forever amazed at how much better homemade ice cream and frozen yogurt tastes. This strawberry frozen yogurt, modestly adapted from The Perfect Scoop by David Lebovitz, is proof of that. It bears no resemblance to store-bought frozen yogurt or the imitation ice cream served at most fro-yo shops. Instead, it bursts with the intense flavor of fresh strawberries—think of it as a cross between strawberry frozen yogurt and strawberry sorbet. My daughter, Anna, said it best: “It tastes very strawberry-y.”
Speaking of strawberry-y, if you’ve got strawberries to spare, you may also like my strawberry shortcake, strawberry rhubarb crisp, or strawberry muffins.
“Wow! This is so delicious! I made the recipe exactly as written, and my only regret is that I didn’t make a double batch.”
What You’ll Need To Make Strawberry Frozen Yogurt
- Strawberries: Provide the fresh, vibrant berry flavor that defines the yogurt, delivering a burst of summer sweetness.
- Sugar: Sweetens the frozen yogurt, balancing the tartness of the strawberries and Greek yogurt.
- Vodka: Helps prevent ice crystals from forming, resulting in a creamier texture without compromising the strawberry flavor.
- Lemon Juice: Enhances the brightness and freshness of the strawberries.
- Whole Milk Greek Yogurt: The base of the yogurt contributes to the creaminess and adds richness and a tangy flavor profile.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by combining the strawberries, sugar, vodka and lemon juice in a medium bowl.
Let the strawberries macerate in the sugar mixture for about an hour, or until the sugar is nice and syrupy.
Combine the strawberry mixture with the Greek yogurt in a blender.
Purée until smooth.
Strain the mixture through a fine sieve to remove the seeds. This step is optional; I think it’s much better without the seeds but if you don’t mind them, don’t bother.
Chill the mixture in the fridge, then freeze in your ice cream machine.
Transfer the frozen yogurt to a container and freeze until firm enough to scoop.
After a few hours, the frozen yogurt will get quite firm. You may need to let it sit out a bit to soften before scooping it. Enjoy!
Frequently Asked Questions
If you’re concerned about the yogurt tasting like vodka, it won’t! It’s just there to keep the yogurt creamy and smooth in the freezer. If you’d like to use a different alcohol, rum or kirsch (a dry colorless brandy) will work. If you don’t consume alcohol or don’t have any on hand, you can just omit it.
The yogurt is really best right after it’s frozen, but will keep, tightly covered, for up to 1 week. If the yogurt stays in the freezer more than a few hours, you will need to let it sit out on the countertop for a bit to soften before serving.
For the best taste and consistency, I highly recommend using whole milk Greek yogurt. Low-fat will work too but the frozen yogurt won’t stay as creamy in the freezer. Do not use nonfat.
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Strawberry Frozen Yogurt
This strawberry frozen yogurt packs a fresh berry punch, blending the creaminess of Greek yogurt with the refreshing zing of sorbet.
Ingredients
- 1 pound strawberries, hulled and chopped
- ¾ cup sugar
- 1 tablespoon vodka
- 1½ teaspoons freshly squeezed lemon juice
- 1½ cups whole milk Greek yogurt
Instructions
- Combine the strawberries, sugar, vodka and lemon juice in a medium bowl and stir to combine. Cover with plastic wrap and let sit at room temperature for about an hour, stirring every so often, until the mixture is nice and syrupy.
- Combine the strawberry mixture and Greek yogurt in a blender and purée until smooth. Place a sieve over a medium bowl and strain the frozen yogurt purée into the bowl to remove the seeds. (The most efficient way is to use a ladle to push the mixture in circular motions through the sieve.) Discard the seeds. Cover the bowl with plastic wrap and chill in the refrigerator until very cold (you can speed this up in the freezer if you like).
- Freeze the frozen yogurt mixture in ice cream machine according to the manufacturer's instructions. It will look a little slushy when it's done. Transfer the frozen yogurt to a plastic container and place in the freezer until firm enough to scoop, a few hours.
Nutrition Information
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- Per serving (4 servings)
- Calories: 284
- Fat: 6g
- Saturated fat: 0g
- Carbohydrates: 50g
- Sugar: 47g
- Fiber: 2g
- Protein: 9g
- Sodium: 52mg
- Cholesterol: 14mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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One of my first tries with electric ice cream maker. It was by far the most favorite ice cream type dessert I made! It tasted so rich even though it was yoghurt and not real sweet but made with fresh strawberries from my garden. It got preferred status from all my family and friends!
Oh my word – this was AMAZING!!! I love strawberry flavored stuff, but I am not a strawberry eater, because I cant stand the seeds – but after all the seeds get strained out in this recipe, all you are left with is pure, wonderful strawberry goodness! I will be making this again and again and again!
This was JUST what I was looking for! Great consistency, and WOW the flavor!!! It is certainly going to be my latest guilty pleasure. Will be serving it at a dinner party tomorrow night.
Hi,
I would like to know if this recipe will work without an ice cream maker? But instead use hand mixer to mix the ice cream every 30 minutes or so until frozen. Anyone tried this method?
Hi, This one really needs an ice cream machine– sorry! If you’re looking for an ice cream that doesn’t require one, you may like this No-Churn Key Lime Pie Ice Cream.
I just made this today. It was so easy and very tasty. I wondered if I should add the vodka (I actually added rum instead because I didn’t have any vodka) because I knew my young kids would want some. I’m not worried about just a tablespoon and I really didn’t taste it. I will totally make this again and I wonder, what other fruit could I substitute for strawberries? I figure raspberries or blueberries, but are there any others that would work?
Glad you liked it, Sara! If you want to try another fruit, I’d suggest peaches, cantaloupe, honeydew or plums. I’m not sure you’d achieve the right texture with raspberries or blueberries. I’m afraid they’re not “meaty” enough.
This is my favorite frozen treat. Tastes like frozen strawberries. It is sooooo good.
Strawberry yogurt turned out great. I would like to make frozen yogurt using oranges or lemons. Do you suggest I use same one pound of peeled and macerated fruit? If not, how much fruit should I use? How much sugar should I use with lemons? How much sugar should I use with oranges? Thanks
Glad you liked it, Linda! Unfortunately, I don’t think lemons or oranges would work here. I would suggest looking for a recipe specifically intended for those fruits.
Make a couple of batches of this strawberry yogurt for an adult birthday party. Everyone raved about it!
I just reduced the sugar to 2/3 cup, used frozen berries, and drained regular whole milk yogurt and it turned out to be the best frozen yogurt I’ve ever made. Thanks so much:)
Hi Jenn
I made this frozen yogurt yesterday with fresh local strawberries. It is absolutely delicious! A definite winner!