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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.

5.0 from 3 reviews
Strawberry Banana Frozen Yogurt
 
Prep time
Total time
 
Author:
Serves: 1 pint
Ingredients
  • 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
Instructions
  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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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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41 Comments

  1. 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,
      (https://www.biggerbolderbaking.com/yogurt-berry-dog-treats/). 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?

  2. 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

    Star

    • 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 🙂

  3. 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?
    Thanks
    Andrea

    • 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 🙂

  4. 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 🙂

  5. 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 🙂

  6. 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!

    Melissa

    • 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 🙂

  7. 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 🙂

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

    Gemma,
    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!
    ?????Danielle
    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 🙂

  9. Mada AbuAyyash 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 🙂

      • Mada AbuAyyash on April 4, 2017 at 1:41 am

        Thaaaaaank You ☺

  10. 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 🙂

  11. 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! (https://www.biggerbolderbaking.com/how-to-make-yogurt/). 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 🙂

  12. 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 🙂

  13. 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 🙂

  14. 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.

  15. 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 🙂

  16. 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 🙂 🙂

  17. 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 🙂

  18. 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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