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Strawberry Banana Frozen Yogurt - Just a few all natural ingredients and no ice cream machine needed!

Strawberry Banana Frozen Yogurt in 5 Minutes (No Machine)

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Hi Bold Bakers!

Strawberry & Banana always pair so well together, in harmony you might say. This Strawberry Banana Frozen Yogurt is made using just a handful of ingredients. It’s made using all natural sugars that come from fruit and honey. I use frozen strawberries and frozen bananas which makes this frozen yogurt thick and creamy. The strawberry brings its sweetness and that vibrant red color that makes it look so pretty. 

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Frozen Yogurt is so many things. It’s an after school treat, a late night snack and a dessert that scratches your sweet tooth itch. It’s not limited to only one meal time since it can be enjoyed any time of the day.

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No Machine Homemade Frozen Yogurt means not having to worry about not owning an expensive ice cream machine. I like to make recipes that are accessible to everyone as much as I can. I don’t own an ice cream machine and I’m guessing a lot of you don’t either. What I do own is a food processor. My food processor is used for a multitude of recipes in my kitchen and I love it. There’s not much it can’t do so when I tried to make my own version of frozen yogurt in it I knew it was up to the challenge. The results are a smooth and creamy Frozen Yogurt that is second to none.

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Get more Homemade Frozen Yogurt flavors! And get my Homemade Yogurt recipe.

4.7 from 10 votes
Strawberry Banana Frozen Yogurt
Prep Time
5 mins
Total Time
5 mins
Servings: 1 pint
Author: Gemma Stafford
  • 1 cup (8oz/225g) frozen strawberries
  • 1 cup (8oz/225g) frozen banana (2 bananas)
  • 2 tablespoons honey (or agave nectar)
  • ¼ cup (2oz/60g) plain yogurt (greek, non-fat or full fat)
  • ½ tablespoon fresh lemon juice
  1. Add the frozen bananas, frozen str
  2. awberries , honey (or agave nectar), yogurt and lemon juice into a food processor (or liquidizer).
  3. Process until smooth and creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps.
  4. Transfer it to an airtight freezable container and freeze for a minimum 4 hours but preferably overnight. Store it in the freezer for up to 2 month.


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Katherine Cowgill by Teren Oddo Oct. 2015

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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  1. jennnn25 on August 24, 2019 at 10:21 am

    hey can i make this just with bananas? because strawberries arent in season here right now..
    bananas honey and yogurt will be okay?

    i saw the other recipe with bananas and chocolate but i dont really want much chocolate and more healthy ..

    • Gemma Stafford on August 24, 2019 at 10:52 am

      Yes you can use just bananas and honey. Use fruits that are available or in season in your place. 🙂

      • jennnn25 on August 25, 2019 at 4:33 am

        hey eating it rn
        it tastes sooo goood
        altho it didnt come out to be perfect as its frozen like ice frozen i can taste ice in it
        i shudve froze bananas more i guess and blended more ( i used a blender and wasnt sure how long was i supposed to blend it )
        anyway it still tastes so good will be making this again for sure <3

        • Gemma Stafford on August 25, 2019 at 8:51 am

          This happens sometimes because it only has a little sugar, which is what makes it scoopable. I recommend that you leave it out at room temp for about 5-10 minutes before scooping. Thanks for following my recipes 🙂

          • jennnn25 on August 25, 2019 at 9:20 am

            oh sugarr, is that what it is bc i used only one spoon i thought it might be too sweet w 2 spoons oof 😛
            anyyway thanks for replying ur the best <3
            ill be making the same tmr w pomengranate and this time ill use 2 spoons of honey and some lime juice maybe ^^

            • Gemma Stafford on August 25, 2019 at 9:22 am

              Let me know how you get on! 🙂

  2. Denise on July 13, 2019 at 2:47 pm

    Oh my goodness! Super yummo! I used some froze smoothie fruit (strawberry, peach, and banana) I had available in my freezer and extra frozen banana. We added lemon zest along with the juice.

    Definitely will be making this again! 💗

    • Gemma Stafford on July 14, 2019 at 3:10 am

      Yea! Thank you, Denise, for telling us about this.
      smoothie mixes are really great, and the fruit is generally frozen when it is at its best too, so works really beautifully in these recipes. The addition of the lemon zest it genius as it picks up the flavors of the other fruits. Well done you, thank you for your input,
      Gemma 🙂

  3. sheapy on July 14, 2018 at 4:19 pm

    Two thumbs up by my kiddos! So easy, very tasty and love that my family asked for seconds!

    • Gemma Stafford on July 15, 2018 at 11:54 am

      Yay!!!!! I’m delighted you liked this recipe 🙂


  4. Alyssa on June 5, 2018 at 9:56 am

    This turned out beautifully! The texture is soft and creamy, and the flavours work wonderfully together. Thanks for this great recipe- it’ll be a summer staple in our house from now on.

    • Gemma Stafford on June 6, 2018 at 1:38 pm

      Hi Alyssa,
      Thank you for letting me know. I like this recipe too, it is for any time of day really, even breakfast, according to me! 🙂
      Gemma 🙂

  5. Sadie on March 14, 2018 at 1:10 pm

    Hi, Gemma,
    I actually made this a few days ago by mistake! I was making a smoothie, but didn’t put enough liquid in so I ended up eating it with a spoon, and when I found this recipe I thought “wait a minute — I just made this!” Mistake or no, it’s delicious and I am totally making it again (also, a lot of great things happen by mistake — Tarte Tatin, brownies, et cetera). Thanks for making my “I meant to do that” official!
    — Sadie

    • Gemma Stafford on March 15, 2018 at 2:56 pm

      Hi Sadie,
      Haha! yes, the old ‘the meat dropped into the fire, and turns out it is better than raw’ trick!
      You are right though, lots of recipes start out as accidents, sometimes because we do not have exactly everything in the recipe and swap things out. It is really worth a try, always!
      Tarte tatin, yummy! a great favorite in my house!
      Good that you are with us,
      Gemma 🙂

  6. Nitai on January 30, 2018 at 9:40 pm

    Hi there
    Just a funny question
    Even though the recipe says no machine
    Can I put this in my ice cream machine after making it?
    I know it sounds weird but I would love to try that to get that extra bit of cold and aeration
    Any suggestions?
    Do reply

    • Gemma Stafford on January 31, 2018 at 2:08 am

      Hi Nitai,
      NO! and there is a good reason for this, the bulk will be too much for a domestic churn.
      It will be aerated already, I think you would not achieve anything. Lucky to have your churn!
      Gemma 🙂

      • Nitai on February 3, 2018 at 3:22 am

        Hi Gemma
        What do you mean by churn
        And domestic churn

        • Gemma Stafford on February 4, 2018 at 5:30 pm

          Churning is mixing the sorbet it in an ice cream machine until it is frozen. My ice creams and sorbets don’t need that step.

  7. Cristina on November 13, 2017 at 5:32 pm

    I wondering if this could be good for dogs

    • Gemma Stafford on November 14, 2017 at 5:06 am

      Hi Christina,
      ( Check this out!
      You always need to ensure that an animal can eat what you give them. Allergies are common in animals too!
      There are some foods which dogs should not have, chocolate being one, you can research this online.
      Hope this is of help,
      Gemma 🙂

      • Cristina on November 14, 2017 at 8:46 pm

        I wondering if the strawberry and banana frozen yogurt is good for dogs?

  8. Star on July 17, 2017 at 6:16 pm

    Hi Jemma, It’s currently winter in my country (New Zealand) so I sadly can not make these! When strawberries are in season then there will be a lot of strawberry frozen yoghurt stocked up in the freezer….

    Please look me up on Facebook as @TheStarBakerTitirangi


    • Gemma Stafford on July 18, 2017 at 1:47 am

      Hi there Star,
      How lovely to live in New Zealand, it is on my ‘to visit’ places. I understand it is very beautiful!
      Thank you for your kind comments. I am amazed by your production on Facebook, well done you. You are a great talent,great future ahead for you!
      Gemma 🙂

  9. Andrea on July 1, 2017 at 9:40 am

    Hi Gemma,
    the yogurt ice cream is delicious, very easy to make….. but – it is too frozen after a night in the freezer and I have to take it out a while before serving (which I do not think about always). Is there a way to make it not as frozen. I don’t have a problem with ice creams I buy in a shop, so the temperature of the freezer might not be too cold.
    Any suggestions? More milk or more yogurt?

    • Gemma Stafford on July 1, 2017 at 12:22 pm

      Hi Andrea,
      One way to d this is to make it with frozen fruits. The water content of the fruit tends to freeze like ice, so the higher the water content the harder will be the result.
      If you use frozen fruits it tends to suspend the ice crystals, and make a softer result. Do try this. In an emergency a few seconds in the microwave will not hurt it,
      Gemma 🙂

  10. Wanda on June 1, 2017 at 8:51 pm

    Can you make this with out the bananas? I can’t eat them.

    • Gemma Stafford on June 2, 2017 at 3:01 am

      hi Wanda,
      There are other recipes here without banana, try one of these,
      Gemma 🙂

  11. YYT on May 27, 2017 at 8:04 am

    Hi Gemma, bear with me – a newbie to the Bigger Bolder Baking community. ? I tried using store bought frozen strawberries to make the strawberries sorbet. The texture was a little gritty though I processed the mixture quite while. Wondering where did I go wrong?? Appreciate some tips / help.

    • Gemma Stafford on May 29, 2017 at 2:27 am

      Hi there,
      I do not think you went wrong! It was probably the seeds. Some strawberry varieties are seedier than others, that is my best guess!
      Thank you for being with us,
      Gemma 🙂

  12. melissarieck on May 24, 2017 at 5:32 pm

    I am so very glad I found you on youtube! Such great recipes! I am about to try my first one! You do such a great job, thank you for doing this, and LOVE your accent!


    • Gemma Stafford on May 25, 2017 at 3:41 am

      Thank you Melissa for your kind words. The accent is of course Irish! I am happy that you are with us,
      Gemma 🙂

  13. Amita Wadhera on May 24, 2017 at 1:52 am

    Can I use curd in place of yogurt in these recipes.

    • Gemma Stafford on May 24, 2017 at 3:02 am

      Hi there,
      There is a difference between curd and yogurt. Cord is really a cream cheese, created by the addition of an acid ingredient to an animal sourced milk.
      yogurt has gut friendly bacteria added, and is a fermented type of food really a cultured food. The addition of the bacteria creates lactic acid which thickens the yogurt. Straining the yogurt thickens it, and this is what Greek yogurt is.
      So, the answer is no really, though there is a recipe here for you to make your own yogurt, you could try this,
      Gemma 🙂

  14. Danibg131 on April 29, 2017 at 9:52 am

    To make your own creative flavors for fun how do you know which fruits are ok to use?
    I’m gathering up ingredients to get ready for day of creating your frozen desserts with her kids while battling the heat here in Florida!
    I love your recipes and how easy they are and your videos are so much fun to watch as well! Thank you!
    In Florida

    • Gemma Stafford on April 30, 2017 at 3:00 am

      Hi there,
      Soft fruits generally freeze well, so that will not be a problem. Seeded fruits, such as raspberries are delicious, but can be a problem for people who do not like the seeds!
      Blackberries are a particular problem for some people as the flavor can be a little light, and they are really heavily seeded.
      Take a look in the frozen food section of your store. frozen berries are a great addition, they can be used from frozen, and then the froyo can be eaten right away!
      Flat freeze your own bananas, then remove to a storage container in the freezer to have a supply for all sorts of frozen desserts. You can follow the sorbet recipes here too.
      Check out the popsicle recipes, these are a big hit with the family,
      Gemma 🙂

  15. MadaAbuAyyash on April 2, 2017 at 9:50 am

    Hi Gemma.. I am new to your website and youtube channel.. and I am very glad for that.. I searched your recipes thinking am gonna save some recipes.. then I found myself saving every recipe ☺
    For this recipe I have questions..
    Can I use a blender??
    And to make greek yogurt can I just strain plain yogurt??
    Sorry for my poor english ?
    You are a great Chef ?

    • Gemma Stafford on April 3, 2017 at 2:19 am

      Hi there,
      Nothing wrong with your English!
      You can use your blender, but you will have to do it in batches, otherwise it will seize the blender.
      Yes, Greek yogurt is strained natural yogurt. you can make your own too, there is a recipe here,
      Gemma 🙂

      • MadaAbuAyyash on April 4, 2017 at 1:41 am

        Thaaaaaank You ☺

  16. Luna on March 18, 2017 at 2:46 pm

    Can I use sugar instead of honey?

    • Gemma Stafford on March 19, 2017 at 4:35 am

      Hi Luna,
      Yes, but the liquid sugar helps to keep the sorbet soft. If oyu have agave syrup you could try that!
      Gemma 🙂

  17. Vidia on March 8, 2017 at 11:50 pm

    Hai Gemma,

    Is it okay not using Greek yogurt for this frozen yogurt? Because it’s hard to find Greek yogurt in my town. There’s many plain yogurt at supermarket, but Greek yogurt is hard to find.
    Thank you ?

    • Gemma Stafford on March 10, 2017 at 5:20 am

      Hi there,
      here is a lesson for you! ( If you start this with a good organic yogurt, you can make your own, then use that to make the next batch! The difference between ordinary yogurt and Greek yogurt is that it is strained. That means that the liquid content is reduced, to give a thick creamy result. You do this by pouring the yogurt into a strainer, lined with a cheesecloth, or fine sterilized cloth, over a bowl in the fridge for about 6 hours. Then you will have your own Greek style yogurt, really healthy too! Try it, it is worth the effort. you can of course do this with the store bought one too. Choose a good organic one if you can,
      Gemma 🙂

  18. Rachel on March 8, 2017 at 9:50 pm

    Hi Gemma, I’ve just come across your site while looking up condensed milk. I try to feed my family unprocessed food as much as possible and I’m not afraid of a little extra work if it means whole foods and not feeding my kids so many additives and preservatives. I also have a very sweet tooth! I just whipped up a double batch of this frozen yoghurt and it’s probably one of the nicest things I’ve eaten in ages! Kids and hubby love it too. Thank you for the recipe and I’ll definitely be a regular visitor to your site!

    • Gemma Stafford on March 10, 2017 at 5:23 am

      Well Rachel, you are welcome to the Bold Baking Community. We will be happy to hear from you, anything you can add to our information/suggestions etc. will all be welcome.
      Gemma 🙂

  19. hania on March 6, 2017 at 4:12 am

    can i use maple syrup instead

    • Gemma Stafford on March 7, 2017 at 9:13 am

      Hi Hania,
      Yes, you may,
      Gemma 🙂

  20. aayra on February 28, 2017 at 7:46 am

    Your recipes are always so creative and simple!

    • Gemma Stafford on March 1, 2017 at 12:39 pm

      Thanks so much. Glad you like them.

  21. Tabbu on February 28, 2017 at 3:13 am

    Hi Gemma I have been following u on YouTube ur recipes are simple to make thanks one more question can I make frozen yogurt in regular blender thanks once again

    • Gemma Stafford on February 28, 2017 at 6:06 am

      Hi Tabbu,
      Yes, these quantities are small and should not overwhelm your blender, do it little by little if it not a powerful one,
      Gemma 🙂

  22. Bia on February 27, 2017 at 2:08 am

    Hi gemma, i loved your recipe and you are the best!

    • Gemma Stafford on February 27, 2017 at 3:05 am

      Hi there,
      You are the best!
      Gemma 🙂 🙂

  23. Neha Padhye on February 24, 2017 at 5:35 am

    Hi Gemma,
    I love making your recipes coz they are super simple nd super yummy… And this froyo seems very delicious nd healthy. Can we use fresh fruits instead of frozen??

    • Gemma Stafford on February 24, 2017 at 2:50 pm

      Hi there,
      Yes, but if you do you will get ice crystals in your yogurt. When you freeze the fruit first this essentially freezes the yogurt as it is being processed. This ice crystals will not form with this method. if you use fresh fruits the water content will freeze like ice, and you will need to churn it, or beat it through the freezing process, or accept the ice crystals!
      Gemma 🙂

      • Neha Padhye on February 25, 2017 at 12:03 am

        Thnx a lot for this usefull tip…will surely try this

        • Gemma Stafford on February 26, 2017 at 7:25 am

          Thank you Neha, it is great to have you with us,
          Gemma 🙂

  24. Khansa Zaina on February 23, 2017 at 11:56 pm

    I have to try this Gemma… I love your recipes because you’re so creative.. sometimes I used your recipes for my afternoon snack.. I am homeschool so I sometimes bored.. just stay in house 🙂 and I want to be a chef like you gemma! You’re so inspired me 🙂 thank you Gemma! 🙂

    • Gemma Stafford on February 24, 2017 at 3:07 pm

      Hi there,
      Baking is an important subject for you too. I am happy to have you with us, and to be part of your day at home.
      This is a skill for life, enjoy trying the recipes, and you will have a good snack to try too, win win!
      Gemma 🙂

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