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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Can you substitute vanilla extract for the vodka?
Hi Heather, you can simply omit the vodka but if you’d like to use some vanilla extract, I’d limit it to 1½ teaspoons. Hope you enjoy!
Hi! Do you have any recommendations for a good icecream maker?
This is the one I have and I’m very happy with it. 🙂
This is better tasting than any premium strawberry ice cream I’ve ever had! It’s worth the extra few minutes to strain out the seeds. If you want to go over the top, add in a chopped up chocolate bar — it’s like you’re eating chocolate covered strawberries!
Hi, if I use frozen strawberries should I let them thaw before combining them with the sugar, vodka and lemon? And any way to substitute simple syrup for the sugar? I have a batch of mint simple syrup I would love to use. Thanks!
Hi Liz, no need to let the strawberries thaw before combining them with the sugar, etc. And I wouldn’t recommend using the simple syrup in place of the sugar as I’m concerned it would add too much liquid to the mixture. Sorry!
I made this but it was as hard as a rock. I had to cut pieces out of the container with a knife. The Greek yogurt I used, Siggi’s, was 3.6% M.F. The flavour was phenomenal and I’d like to make it again but I’d like to know what went wrong. I have a Breville ice cream maker with a built-in compressor. Any suggestions you can make will be appreciated.
Hi Elsie, Sorry you had a problem with this! Did you let it sit out for a few minutes to let it soften a bit before scooping it?
Please help! I hope you see this Jenn.
I’ve just opened my new ice cream maker I ordered so I could make this recipe. But I already macerated my strawberries an hour earlier and now see that I should have waited 24 hours to freeze the bowl first. Any suggestions on how to proceed? Your recipes are the best Jenn! I’ve made so many of them and they are always a hit! Thanks for all your tips and insights!
Hi Janet, So glad you like the recipes! It should be fine to proceed with the recipe after the bowl has frozen for 24 hours. Hope you enjoy your new kitchen toy! 🙂
Hi. Do you need to use an ice cream maker? Can you just blend it a lot and then put it in the freezer? Thanks.
Unfortunately, this won’t work without an ice cream maker. If you’re open to ice cream, I have several no-churn recipes on the blog that don’t require an ice cream maker.
Wow! This is fantastic! It’s as good as ice cream! Used 5% milkfat greek yogurt. I forgot to add the lemon juice, but I don’t think we missed it. I also ran out of frozen strawberries half-way through, so added some frozen mixed berries to make a pound. Great idea to use a strainer and a ladle to remove the seeds. That really made quick work of it!
As I was pouring the ‘batter’ into the ice cream maker, I thought that it looked like too much for the 1.5 quart container that I was using (it was at the top of the canister before freezing). As it started to freeze it expanded and after about 7 minutes I was scooping soft frozen yogurt out to create more room. Of course, we didn’t mind sampling the product before it was finished. 🙂 After about 10 minutes the mixture appeared to stop turning, so we took it out and put it into plastic containers to put into the freezer.
With a little pre-planning (freezing the ice cream container and chilling the yogurt mixture), this was very easy to make and tasted wonderful. I think we’ll play around with some other flavors and mix-ins, too. Just curious about the reason for the lemon juice?
Thank you so much for developing and sharing your recipes. They are all superb. I just bought your newest cookbook for my son and was delighted to see it spiral bound. Thanks again!
Glad you liked it! The lemon juice is just to add a bit more tartness. 🙂
I am allergic to strawberries. Is there another fruit you can recommend that would work?
Hi Randy, I have a recipe for raspberry frozen yogurt in my second cookbook on page 188. If you don’t own the cookbook, let me know; I’d be happy to email you the recipe. 🙂
This sounds wonderful! Many times our local strawberries don’t have much flavor, and I couldn’t find in the comments that anyone had substituted the Greek yogurt with strawberry Greek yogurt for even more flavor. Do you think that would work? I’ll be trying your recipe soon, thank you!
Hi Joanne, instead of using yogurt, I would recommend either freezing your strawberries or using frozen strawberries. I’ve found that for some reason, strawberries that have been frozen are more concentrated in flavor. Hope that helps and that you enjoy the yogurt!