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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Absolutely delicious! I’ll definitely make this again! I substituted 1/2 c. Monk fruit for 1/2 c. sugar. Will substitute the other 1/4 next time! Tangy and sweet all at the same time., Big hit with the family! Thanks!
This was AMAZING!!!!! So easy and so creamy; cannot recommend this highly enough!!
I have Type 2 diabetes, which means I normally have to pass on ice cream and frozen yogurts. The commercial versions of these are usually bland and very crystalline. Not very satisfying. Your recipe sounds delicious, and I am tempted to make it anyway. I do have a thought before I do. Would it be possible to substitute the sugar with a crystalline non-sugar sweetener, or even Agave Nectar?
Hi Dave, I’m sorry — I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact the recipe. I’d love to hear how it turns out if you try it with one!
Dave, my husband is a Type 2 diabetic. I use Splenda’s Allulose for a sugar substitute when making ice cream. It doesn’t have an aftertaste nor is it grainy. Hope this helps.
In a crunch in time for a dinner party, I used frozen strawberries I had on hand and let them thaw in the fridge for an hour with the sugar + lemon. Since they were already frozen it allowed me to skip the step at the end and only had to put it back in the freezer for less than an hour. I subbed cane sugar for 1/2 cup of monkfruit sugar and used Meyer lemon as I love their fragrance. I’m excited to try this with other fruits!
What can I use in lieu of vodka to stabilize?
Hi Syd, you can just omit it, or use another alcohol like rum. Hope that helps and that you enjoy!
Made this in 5 minutes flat and into the ice-cream maker. (didn’t have time to macerate the strawberries) I used a tbsp of tequila and added a cup of fresh cream. It came out incredible! The texture and flavor were absolutely perfect.
Jen:
I LOVE your recipes. Can you tell me how big your ice cream maker is because I want to purchase one. The yogurt and ice cream I’m making is just for my consumption. So I don’t want something that’s too large. But at the same time, what size can I buy to still make your recipes the way they are. Or am I going to have to scale down the recipe ingredients for a small machine?
Hi S, I have a 1-1/2 quart one and that’s what I would recommend. Hope that helps!
A healthier alternative to the insanely delicious key lime ice-cream. Right up there with another 5 stars. I really enjoyed making this with my 10 year old daughter as all steps are kid friendly. I am not a big fan of yogurt, but the flavor boost of the real strawberries(and sugar) made this divine. Smooth and rich in berry flavor. I might add a banana next time for variety.
I made this yesterday and just tried it. It is delicious. As many have stated it is very sweet but I love it for a sometime treat. Now that I know how to make it I don’t think I will ever buy again from the store. I am excited to try it with different fruit. I can definitely see me making this when the warm weather rolls in to cool everyone off.
Easy to make with a super fresh strawberry taste. I never put the strawberries through a sieve, and the texture is still lovely…perhaps because I use a high-speed blender. When I didn’t have lemon one time, I substituted lime and tequila. Slightly different taste but still fantastic.