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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This frozen yogurt makes me wish strawberries were in season year round! So light and delicious.
Hi, Jenn — read what you said about the ice cream maker but can I transfer mixture from the blender directly to the plastic container, then freezer? Just don’t want to purchase ice cream maker if I don’t have to. Thanks!
Hi Susan, Unfortunately, it won’t work with this recipe. I’m sorry!
Made this one too, delicious and easy, thank you
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. We will definitely be making it again!
Very good, and very strawberry-y. I thought it was a little on the sweet side and I think I remember making it last year with a 1/2 cup sugar. I have made it both with and without the seeds and I prefer to just leave them in. I also added some chopped frozen strawberries a few minutes before it was done in the ice cream maker and that made it really nice. It does freeze very solid, like all homemade ice cream I have made. Makes excellent popsicles for that reason!
Fantastic! I made this yesterday with my garden strawberries and homemade raw milk yogurt in a Donvier hand crank ice cream maker. Just the right amount of sweetness and really creamy. I didn’t get the slushiness you mention. Maybe because of the creamy whole milk yogurt. Now I want to experiment with raspberries or peaches. Has anyone tried?
Glad you enjoyed it, Bernadette! I have a raspberry frozen yogurt recipe that I’m holding onto for my next cookbook. I’m happy to email it to you if you’d like to try it. Just email me directly at jennifer@onceuponachef.com, and I’ll send it your way.
Can this be made successfully without an ice cream machine?
Hi Sue, this recipe really needs an ice cream machine– I’m sorry! If you’re looking for an option that doesn’t require one, you may like this No-Churn Key Lime Pie Ice Cream. Hope you enjoy if you try it!
Fun summer dessert–and a great use of the ice cream maker in my pantry. I followed the recipe exactly, and it was fabulous. This recipe makes me want to search out other frozen recipes to try. Thanks for another treat!
Great recipe
Was disappointed with this recipe. It froze to be very hard and not creamy. More like a sorbet than an ice cream.
Sorry to hear that, Raine. Did you make any adjustments to the recipe? Did you use an ice cream machine?
Made this for a birthday party and it was a hit! Smooth and full of real strawberry flavour. Easy to make !