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5 Minute Frozen Yogurt (No Machine): Cake Batter, Strawberry and so much more. The easiest Frozen Yogurt recipe you will ever make. Made with all Natural ingredients, this frozen yogurt can be made in just 5 minutes without an ice cream machine or stirring every 30 minutes.

Homemade Frozen Yogurt in 5 Minutes (No Machine)

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Hi Bold Bakers!

YES, you can make Homemade Frozen Yogurt with just a few good ingredients and no ice cream machine!!!! Since I began making my 2 Ingredient No Machine Ice Cream recipes, I have received tons of requests for No Machine Frozen Yogurt, and at long last it’s here!

My No Machine Frozen Yogurt recipes have just 4 or 5 simple ingredients and they contain only natural sugars that come from fruit and honey. They are great treats if you are trying to lighten things up. Watch my video to learn how to make each flavor and you can find each individual one below.

Add your favorite fruit and the rest of the ingredients into a food processor, blend until smooth and freeze! It could not be simpler. And you don’t end up with icy, hard frozen yogurt. My recipes are triple tested so I made sure the results are smooth, scoopable and delicious. 

Use good quality frozen fruit because it gives you a creamy texture when blended.

Homemade Frozen Yogurt can be made on any yogurt you prefer. I use greek as it is higher in protein but feel free to use regular. I do recommend plain yogurt with no added flavors.

The honey in this recipe is not just for sweetness; it’s what makes your frozen yogurt scoopable. Sugar in a liquid form is what stops ice crystals forming and keeps it soft.

For Dairy-Free or Vegan Homemade Frozen Yogurt recipes, swap out the honey for agave and use a dairy-free yogurt like coconut yogurt.

Weight Watchers Points, Smart Points, and Nutritional Information are included on each frozen yogurt recipe.

Strawberry Frozen Yogurt (No Machine)

A simple, sweet Strawberry Frozen Yogurt is the perfect treat to satisfy your sweet tooth with all natural ingredients. Find my Strawberry Frozen Yogurt recipe here.

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Pineapple & Coconut Frozen Yogurt (No Machine)

Pineapple and coconut go together like peanut butter and jelly (ooh, that would be good too!). Find my refreshing Pineapple & Coconut Frozen Yogurt recipe here.

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Chocolate & Banana Frozen Yogurt (No Machine)

This Chocolate & Banana Frozen Yogurt is so decadent and rich, it reminds me of frozen chocolate pudding or mousse. Find my Chocolate & Banana Frozen Yogurt recipe here.

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Mango & Lime Frozen Yogurt (No Machine)

Mango and Lime are the perfect partners. Together they’re sweet, citrusy and incredibly creamy. Find my Mango & Lime Frozen Yogurt recipe here.

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Cake Batter Frozen Yogurt (No Machine)

Cake Batter Frozen Yogurt is a real treat! Both tangy and creamy, it’s one of my favorite flavors. Find my Cake Batter Frozen Yogurt recipe here.

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Homemade Frozen Yogurt in 5 Minutes (No Machine) - Just a few all natural ingredients and no ice cream machine needed!

 

 


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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201 Comments

  1. Rebecca on July 17, 2017 at 11:01 am

    Does the fruit have to be frozen? What would happen if I choose to not freeze it beforehand?

    • Profile photo of Gemma Stafford Gemma Stafford on July 18, 2017 at 1:59 am

      Hi Rebecca,
      The fruit does not have to be frozen. Take a look back at Meryl’s comment today, this will help you.
      Any fruit with a high water content will freeze like ice! that is is will have ice crystals. This applies if you use regular yogurt, rather than strained/Greek yogurt too, as again the water content is high. Freezing the fruit will suspend the ice crystals, though the frozen yogurt will freeze quite hard, and will need some time at room temperature before use, depending on the fruit you use. This is a learning curve, learn to do what suits you!
      Gemma 🙂

  2. Becky on June 24, 2017 at 9:09 am

    can I use flavored yogurt instead of greek plain yogurt?

    • Profile photo of Gemma Stafford Gemma Stafford on June 25, 2017 at 1:43 am

      you sure can Becky 🙂

  3. Profile photo of becooking becooking on June 5, 2017 at 3:45 am

    HI, I have done 3 times the recipe and I always get a liquid one. It’s not creamy.

    i used frozen strawberries with a greek yogurt and liquid honey. Yogurt is 10% fat.

    i put the ingredients in a Blender with dessert mode.

    Why I can’t get creamy ?

    Help me 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2017 at 5:16 am

      Hi there,
      If you use the ingredients as described It is difficult to understand why you are getting a liquid finish. I do not know where the liquid is coming from. I would prefer to use a full fat yogurt, but this should not make a difference to the finish. Are you blending the strawberries when they are still frozen? If so these should actually thicken the mix, if not they may be adding to the liquids. I am a little bemused by this!
      Gemma 🙂

      • Profile photo of becooking becooking on June 5, 2017 at 7:44 am

        Hi Gemma, I will try again. I buy new products (frozen stramberries and manguo) and I will follow precisely your recipe.
        I hope it will be good to share you a picture of the result.
        Try & Retry
        best regards

        • Profile photo of becooking becooking on June 5, 2017 at 12:36 pm

          Yes, I succeed. I upload the pictures for stramberry frozen yogurt and mango/lime one.
          I just recommend to use more a fruit processor than a blender because it’s hard to pour for blender to boxes.

          I just put them in boxes overnight.

          thank you

          best regards

        • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2017 at 5:58 pm

          good luck!!! fingers crossed 🙂

  4. Nour on June 4, 2017 at 6:32 pm

    I loved the strawberry frozen yogurt recipe! How can I make coffee flavored one ?

    • Profile photo of Gemma Stafford Gemma Stafford on June 4, 2017 at 9:01 pm

      great question, my frozen yogurt is fruit based and thats what makes it possible to do it without a machine. So unfortunately there has to be a fruit base so it’s hard to do coffee flavor.

  5. Ruth Barratt on May 27, 2017 at 4:57 am

    HELP!!! I’ve just “made” some pear and cinnamon yoghurt to freeze. I froze the chopped up pear then added yoghurt (live, set yoghurt), honey and cinnamon and blended it for AGES! It just won’t thicken. I tranferred it to the mixer and used a whisk to try to get it to thicken but it is still just liquid after approx 10 minutes. (tastes delicious!). How do I get it to thicken?

    • Profile photo of Gemma Stafford Gemma Stafford on May 29, 2017 at 2:35 am

      Hi Ruth,
      Is the live set yogurt a strained yogurt? I suspect the word set means that it is artificially set, and not the same thing as a greek/strained yogurt.
      Freeze it as a pop, use paper cups, or popsicle molds if you have them, it will be good!
      Check the dairy cabinet where you live, the yogurts are confusing. Greek style often means set with carrigeenan, which is ok, but not for this purpose. look for the word ‘strained’ or Greek, or buy a natural yogurt and strain it through a muslin cloth, over a bowl, in the fridge overnight.
      Hope this all makes sense!
      Gemma 🙂

  6. Donna on May 21, 2017 at 7:18 am

    Do you plan on adding any gelato recipes? We had so many great flavors while traveling in Italy and my sister just can’t get enough!

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2017 at 1:49 pm

      I made gelato ni an online class if you want to check that out http://bit.ly/Save50Web 🙂

  7. Stephanie on May 18, 2017 at 8:02 am

    Hi Gemma,

    How can I make just a plain flavor. I do not wish to include fruit.

    • Profile photo of Gemma Stafford Gemma Stafford on May 20, 2017 at 7:17 am

      Hi Stephanie,

      So this is a bit tricky because doing a flavor without fruit means that it will be really hard and freeze solid. The closest flavor I have is the cake batter one. Check that out.

      Best,
      Gemma.

  8. Lilly on May 15, 2017 at 2:09 am

    Hi ! Is it possible to use coconut cream instead of yoghurt ? Also is maple syrup thick enough as a honey replacement ? Is lemon/lime juice a must use ingredient like honey to obtain a scoopable result or is it just to balance the sweetness ?
    thanks in advance for your reply !
    L.

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2017 at 7:45 pm

      Hi Lilly,

      Sure, you can do all of those things and your frozen yogurt should work 🙂

  9. Profile photo of Hajra sohail Hajra sohail on April 28, 2017 at 4:33 am

    I want to submit photo how can I do this,??

    • Profile photo of Gemma Stafford Gemma Stafford on April 29, 2017 at 2:47 am

      Hi there,
      that is great, I will be happy to see it.
      Scroll down to the bottom of the recipe page and it will tell you.
      Gemma 🙂

  10. Elizabeth Morgan on February 24, 2017 at 3:33 pm

    I’m afraid I did something wrong, but I’m not sure what. I made the cake batter flavor, and it turned out super hard, it has to warm up some to even be scoopable. Have you encountered this problem and possibly know where I messed up? I would love to know how to fix this in the future, since it is wonderful and I would like to try other flavors.

    • Profile photo of Gemma Stafford Gemma Stafford on February 26, 2017 at 7:50 am

      Elizabeth, forgive me if this is answered twice, i cannot be sure!
      If you used natural yogurt, in place of Greek or Greek style yogurt, the water content will be high, and this freezes like ice.
      Strained Greek yogurt has the water (whey) strained out, and the remaining milk solids will freeze softer.
      Greek style yogurt can also be set, rather than strained, and again the water content will be high.
      For some frozen yogurt I would freeze the fruits, to stabilize the water content, and this helps to keep it softer too.
      Low fat cream cheese can also be higher in water, to keep it soft.
      This is my best guess, let me know if this sounds right,
      Gemma 🙂

  11. Rohan Karkra on February 13, 2017 at 4:21 am

    Hi, Can I make an apple and lemon frozen yogurt? If I can, do I just cut up the pieces of apple and freeze them for a few hours? Also, can I use sugar syrup instead of honey?
    Amazing recipe by the way
    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 7:40 am

      Hi there,
      It is important to freeze the fruit, as it is what stabilizes the yogurt, freezing it if you will!
      Sugar syrup will be ok, provided it is a thick-ish syrup, if it is too watery it will freeze like ice, and form crystals.
      Take the sugar syrup down to the thread stage, that is it will still be clear, but it will be sticky to touch. Try it on two spoons, they should almost stick together when it is right,
      Gemma 🙂

  12. Madi on February 12, 2017 at 11:58 pm

    Hi gemma, fantastic recipes! I tried the chocolate and banana recipe and it is super delicious! Do you know how to make peanut butter one?

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 8:12 am

      Hi Madi,
      Hi there, replace the cocoa powder with the same amount of peanut butter, that will do it,
      Gema 🙂

  13. nabeel ahmad on January 24, 2017 at 7:51 am

    gemma can I use wheat flour for the jelly donut pancake?????
    please
    and ya , make some smoothies please
    answer my question

    • Profile photo of Gemma Stafford Gemma Stafford on January 24, 2017 at 8:18 am

      Hi there, sure you can, this is what is usually used for pancakes,
      Gemma 🙂

      • nabeel ahmad on January 24, 2017 at 8:45 am

        thanks

  14. Profile photo of Nimisha Nimisha on January 20, 2017 at 6:10 am

    Hi Gemma, Can’t wait to try the ice cream recipes. I have one question, do we freeze the ice cream covered or uncovered?

    • Profile photo of Gemma Stafford Gemma Stafford on January 21, 2017 at 2:48 am

      Hi there,
      I will get to these soon.
      Anything going into the freezer should be in a sealed, airtight container, this is most important for a number of reasons.
      Firstly food can get ‘freezer burn’ which is horrible, and secondly it can pick up tastes of the other frozen food.
      Hope this is of help to you,
      Gemma 🙂

  15. Rajini on January 19, 2017 at 9:03 am

    Thank you for your amazing simple recipes.
    I made strawberry frozen yogurt it is simply superb.
    but when I add honey to the blender along with strawberry and yogurt, honey not mixing properly It became like clumps.
    can you tell me why.

    • Profile photo of Gemma Stafford Gemma Stafford on January 19, 2017 at 12:49 pm

      Hi there,
      Thank you for your kind comments.
      I think you may have used a set honey? I use liquid honey for mine, it always works.
      Gemma 🙂

  16. Profile photo of demiana demiana on December 14, 2016 at 6:37 am

    Delicious and incredibly easy to make! I made a kiwi flavoured frozen yogurt and it was great.I halved the recipe since I was just experimenting and once I tried it I spend the time eating it by chastising myself for not making the full portion!great recipe!!!

    • Profile photo of Gemma Stafford Gemma Stafford on December 16, 2016 at 4:05 am

      Ah! thank you, I am happy to hear that,
      Gemma 🙂

  17. Profile photo of feb.2005 feb.2005 on December 3, 2016 at 9:49 am

    I tried the banana chocolate! It made my mouth water!!!

  18. Profile photo of mrs.G. mrs.G. on September 12, 2016 at 2:48 pm

    Hello Gemma,
    I am so happy to find you. I can’t have cow milk,sugar or wheat, so i make my own goat yogurt and i use liquid splenda,lemon juice, and frozen fruit and all turned out perfect. thank you for showing the way to one very happy person. Now that i can do these wonderful desserts, can you tell me what a serving size is because i need to count calories. Oh the fun of keeping those calories under control. I hope you can help me with this. thank you for all the work you did. you are a GOD send. Nancy

    • Profile photo of Gemma Stafford Gemma Stafford on September 13, 2016 at 1:47 am

      I am so happy that you are finding a way to use these recipes. A serving size will be about 4 – 5 ozs. for most of these fruit and yogurt recipes this would be about 200 calories, so not a lot really. A medium sized banana will be about 100 calories, but these are healthy calories so nourishing too. Gemma 🙂

      • Profile photo of mrs.G. mrs.G. on September 13, 2016 at 5:07 am

        Hello Gemma,
        Thank you so much for your fast response. I was really surprised at the calorie count being so low for that serving amount. Thank you again for all you do for the community. Nancy?

      • Andrea Cunillé Shaadi on October 8, 2016 at 11:38 am

        Hi Gemma I have a question, I’m from Mexico here we don’t really have a lot of lemons, either they’re expensive or difficult to find, we have a lot of limes. What can I do for the recipe?

        • Profile photo of Gemma Stafford Gemma Stafford on October 9, 2016 at 8:42 am

          Hi Andrea,
          I am not sure which recipe you mean! Limes are a fabulous fruit, but very high in water, so can be icy in frozen yogurt, but I am not sure this is what you mean, Gemma 🙂

  19. Fahad on August 23, 2016 at 11:32 am

    This looks delicious. Please share quantity of each ingredient. Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on August 25, 2016 at 2:07 am

      Hi there,
      The recipes are here on the website, for instance this is the strawberry one: 2 cups(10oz/280g) frozen strawberries, 2 Tablespoons honey or agave nectar
      ¼ cup (2oz/60g) plain yogurt (greek, non-fat or full fat), ½ Tablespoon fresh lemon juice.
      Scroll down to find the links,
      Gemma 🙂

  20. Miller on August 8, 2016 at 6:41 am

    I love Froyo,so this is perfect!As soon as I get the chance,I will try a chocolate mint flavor.Yum.
    ??????

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 7:51 am

      I hope you try them out 🙂

  21. Joyce sweetline on July 9, 2016 at 5:46 am

    Hi Gemma, I really love ur recipes and I made strawberry frozen yogurt and that batter was too thin will that make any problem to my dish

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 12:34 pm

      Hi Joyce,
      It is important to use a Greek, or strained yogurt in this recipe. If you cannot get Greek yogurt, or Greek style/thick yogurt, you can strain a good natural yogurt, through a muslin cloth, over a bowl, in the fridge overnight. This will separate the whey and leave a lovely thichk yogurt behind.
      Gemma 🙂

  22. Joyce sweetline on July 9, 2016 at 5:24 am

    Hi Gemma,I really love ur recipes and I made strawberry frozen yogurt and that batter is too thin .will it make any problem to my yogurt

  23. CIndy on June 29, 2016 at 4:03 pm

    A food processor is a machine… I really want a way to do this without a piece of equipment that plugs in… will it work with an old-fashioned handmixer with a hand crank?

    • Profile photo of Gemma Stafford on June 30, 2016 at 1:04 pm

      What I mean is no yogurt machine. If you wish, you can make this by hand but it will take much longer. Good luck.

  24. Lisa on June 26, 2016 at 12:23 am

    Is it possible to use stevia as the sweetener and still make the frozen yogurt soft and scoopable?

    • Profile photo of Gemma Stafford Gemma Stafford on June 27, 2016 at 10:02 pm

      Hi Lisa,

      I have not tried it with stevia but I do think it will work. IF the results are harder you will just have to leave it out on the counter for 10 minutes before eating. 🙂

  25. Profile photo of Rxdavie Rxdavie on June 25, 2016 at 9:40 am

    I happen to bump into your channel by total accident on you tube about a month ago. I truly enjoyed what I saw and the passion behind what you do. I decided to try the yogurt ice cream to ake to my mother who just got out othe hospital. I created a very berry yogurt using the agave since she is diabetic. I used her favorite strawberry, blackberry and blueberries. I uploaded some pictures and I know she’ll love it.

    • Profile photo of Gemma Stafford Gemma Stafford on June 27, 2016 at 4:48 pm

      I’m thrilled you found my channel and your Mum liked the yogurt.

      Thanks so much for bring a part of the community 🙂
      Gemma.

  26. Opan on June 25, 2016 at 9:01 am

    hi Gemma..
    Can I use corn syrup instead of honey?
    thanks

    • Profile photo of Gemma Stafford Gemma Stafford on June 25, 2016 at 9:31 am

      you can Opan, no problem 🙂

  27. Profile photo of Angiemoreno Angiemoreno on June 21, 2016 at 3:44 pm

    Hi , thanks for you amaizing recipes!!!, I´m from Colombia and i love your videos. Gemma, i´d like preper a dulce de leche ice cream with out whipping cream, please tell me if it´s possible with yogurt and how??

    • Profile photo of Gemma Stafford on June 23, 2016 at 7:21 pm

      Thanks for your comment. The ice cream recipes cannot be made without cream. You can use heavy, whipping, all-purpose or any fresh full fat cream. If you do not have access to those creams, check out my dairy-free ice cream recipe. Hope this helps 🙂

  28. Marsiya on June 18, 2016 at 10:43 am

    Hi Gemma,

    It is blessing that I found your channel on YouTube, since I have been searching Frozen Yogurt recipe for ages ?
    Thank you very much for this healthy treat recipe ??

    I enjoy all your Recepies they are amazing and I deffenetly will try all of them in a future )))

    I have an request though, I am fan of all healthy snacks, deserts, etc. And it has been a while that I am searching for real Flapjack recipe like those in Costa or Starbucks.
    Since I am not the only one who love this treat, could you please make a try of it ….

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2016 at 11:31 am

      Hi Marsiya,
      I will add these to my list, they will be a popular choice. Check out the Granola recipe here too, it is gorgeous!
      Gemma 🙂

  29. Braw barzy on June 10, 2016 at 3:55 am

    Hi Gemma, your recipes are super super great. Can I use 10% fat yogurt for this recipe because this is what I have now.please reply soon,thanks. I

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 2:42 am

      Hi there,
      You need to use a strained/Greek yogurt. It does not matter about the fat content, but it must be a thick yogurt,
      Gemma 🙂

  30. Sarah lynn on May 23, 2016 at 3:18 am

    Can I skip vanilla in the choclate and banana one?

    • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2016 at 12:10 pm

      Hi Sarah,
      you sure can!
      Gemma 🙂

  31. Crystal Lottering on April 20, 2016 at 6:12 am

    HI Gemma my name is Crystal im 13 years old and I love all your recipes especially this sorbet but 1 question what if you can’t find frozen fruits and you prefer making your own how would you do it just put it in a plastic bag and chuck it in the freezer or what please help me because I would really love to try this sorbet recipe??

    • Profile photo of Gemma Stafford Gemma Stafford on April 21, 2016 at 6:57 pm

      Hi Crystal,

      I’m sorry for my late reply. So don’t worry at all if you can’t buy frozen fruit. All you have to do is chop up your fruit (what ever it is) into small cubes or slices and freeze it on a flat layer on a tray lined with foil. Then when frozen you can store it in a tub until you make your sorbet.

      Hope this helps.
      Gemma.

  32. Crystal Lottering on April 20, 2016 at 6:08 am

    Hi Gemma my name is Crystal im 13 years old I love all your recipes but I just have 1 question what if you can’t find frozen fruits and you prefer to freeze fruits yourself how would you do it just put the fruits in the freezer in a packet or what cause I really y would like to try these sorbet out?

    • Profile photo of Gemma Stafford Gemma Stafford on April 21, 2016 at 6:57 pm

      Hi Crystal,

      I’m sorry for my late reply. So don’t worry at all if you can’t buy frozen fruit. All you have to do is chop up your fruit (what ever it is) into small cubes or slices and freeze it on a flat layer on a tray lined with foil. Then when frozen you can store it in a tub until you make your sorbet.

      Hope this helps.
      Gemma.

  33. B. on March 31, 2016 at 11:59 am

    Hi :

    Love your videos and recipes.

    what size cups are you using ? are they disposable ?

    Thank you .

    • Profile photo of Gemma Stafford on March 31, 2016 at 3:58 pm

      Hi! Thanks for your question. The cups I’m using are disposable 1 pint containers. You can find them on amazon.com. Hope this helps 🙂

  34. Sam on March 23, 2016 at 3:38 pm

    Hey Gemma

    How are you? Do you think you can make a video on rum and raisin ice cream?

    Take care

    Sam

    • Profile photo of Gemma Stafford on March 24, 2016 at 6:25 pm

      Hi Sam.
      Thank you for being in touch. I do not like to give recipes using alcohol as a lot of my followers are young, but for you: You will need to soak the required measurement (about 6oz) of raisins in dark rum overnight in a covered container. The rum will be absorbed and can then be added to the base for a delicious ice cream.
      Gemma 🙂

  35. Julie on March 19, 2016 at 6:36 pm

    Hey Gemma, I love your recipes and I was wondering if maybe you could do a sorbet or sherbet recipe. I would really like that!!?

    • Profile photo of Gemma Stafford on March 20, 2016 at 4:27 am

      Hi Julie,
      These are on my list!
      Thank you for being in touch and for your kind words,
      Gemma 🙂

  36. bhangu on March 17, 2016 at 5:10 am

    Thanqqq 🙂

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