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Enjoy your favorite frozen yogurt with natural ingredients. No ice cream machine necessary.

Strawberry Frozen Yogurt in 5 Minutes (No Machine)

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With fresh summer strawberries, a touch of honey, and no ice cream machine required, my all-natural frozen yogurt recipe is simple perfection.


Hi Bold Bakers!

There are few things as refreshing as frozen yogurt on a hot summer day. Although many yogurt shops offer delicious fro-yo, they often come with unnecessary artificial sweeteners and flavors. With my simple homemade frozen yogurt, you’ll get the same great taste with all-natural ingredients.

My strawberry frozen yogurt recipe contains just four essentials: Frozen fruit, yogurt, honey and a squeeze of lemon. No need for additives – this mix contains only natural sugars that come from fruit and honey and is one of my favorite frozen dessert recipes. This healthy treat is wonderful if you’re looking to lighten things up and cut down on the extra calories.

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How to Make Frozen Yogurt

My homemade frozen yogurt could not be simpler to whip up. Add your favorite fruit and the remaining ingredients into a food processor, blend until smooth and freeze! Easy peasy. My recipes are triple tested so I guarantee smooth, scoopable and delicious fro-yo bliss.

Homemade frozen yogurt can be made with whichever yogurt you prefer. I use Greek yogurt as it is higher in protein but regular yogurt will do just as well. When deciding on a yogurt, my recommendation is to use plain yogurt with no added flavor.

5 Minute Strawberry frozen Yogurt (No Machine) . 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.

Frozen fruit is important for this recipe, and a good quality pack of fruit will provide you with a creamy and smooth blend. Frozen fruit is typically less expensive and packed in season, so don’t feel limited to seasonality. For this recipe, you can never truly go wrong with the sweetness of good strawberries.

To give your frozen yogurt the same sweetness and scoop-ability as the ones you’d find at a shop, honey is the answer. Liquid sugar keeps ice crystals from forming in your frozen yogurt, and honey is a great all natural sweetener that will keep your mixture from hardening too much in the freezer.

For dairy-free or vegan frozen yogurt, swap out the honey for agave and use a dairy-free yogurt like coconut yogurt.

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Check out some other flavors of my homemade frozen yogurt recipe:

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Weight Watchers Points, Smart Points, and Nutritional Information are included in the recipe below.

4.33 from 55 votes
Enjoy your favorite frozen yogurt with natural ingredients. No ice cream machine necessary.
Strawberry Frozen Yogurt (No Machine)
Prep Time
5 mins
Total Time
5 mins
 
Servings: 4
Calories: 66 kcal
Author: Gemma Stafford
Ingredients
  • 2 cups (10oz/284g) frozen strawberries
  • 2 Tablespoons honey or agave nectar
  • ¼ cup (2oz/57g) plain yogurt (greek, non-fat or full fat)
  • 1/2 Tablespoon fresh lemon juice
Instructions
  1. Add the frozen strawberries, honey (or agave nectar), yogurt and lemon juice into a food processor (or liquidizer).
  2. Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps left.
  3. Transfer it to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight. Store it in the freezer for up to 1 month.
Recipe Notes

Fresh berries can be used in place of frozen, however the fresh strawberries must be frozen solid.

Store in the freezer for up to 1 month.
Weight Watchers Points: 2
Smart Points: 3

Nutrition Facts
Strawberry Frozen Yogurt (No Machine)
Amount Per Serving (4 g)
Calories 66
% Daily Value*
Sodium 7mg 0%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 13g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.


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223 Comments

Write a Comment and Review

  1. Rosemary Race on November 17, 2018 at 5:40 pm

    Hello
    I just saw your strawberry yogurt and I wanted to know do you have to strain the bought Greek yogurt before you use it?
    I live near a strawberry farm which sells seconds of its strawberries meaning you have to eat them within a day or two as I thought this would be great for me their strawberry yogurt sells for $9.00 for a tub the size 420ml which I ate in two days then I thought maybe there is someone who knows how to make it, thank goodness its so simple too. I will be looking at other recipes which I like doing easily as I’m not a cook.

    • Gemma Stafford on November 18, 2018 at 6:55 am

      Hi Rosemary,
      good for you, and a great way to use up the available fruit too. No, you would not strain Greek yogurt. Greek yogurt is already strained. Check the pack in your store, the correct one does not have to be Greek, but some Greek Style yogurts are strained, and some are set. You need the strained one. It will tell you on the pack. I have a few more ideas for your strawberries here (https://www.biggerbolderbaking.com/?s=Strawberry). Have fun, you will be a cook in no time at all!
      Gemma 🙂

  2. simmi2 on October 15, 2018 at 1:47 am

    make some real homemade yogurt not just store bought yogurt with some fruit mixed in and more sugar, worst rip off recipe ever

    you cant even call this a recipe its just like the people who try to make pizza or other done recipewhere people copy other botched recipe over and over and call it their own. i was looking for REAL frozen yogurt not this rubbish

    • Gemma Stafford on October 16, 2018 at 8:23 am

      Hi there,
      I hear you, though I am not too comfortable with your tone!
      Here is my recipe for homemade yogurt (https://www.biggerbolderbaking.com/how-to-make-yogurt/) and you can of course do this. In order for this to freeze well for you it will need to be strained, as Greek yogurt is. That means allowing it to strain through a sieve, lined with a cheesecloth, over a bowl in the fridge overnight, or for about 8 hours.
      Here on Bigger Bolder Baking we try to cater for all levels of experience in baking. For you the short cuts may be a bridge too far, for other people it may be the beginning of their baking life.
      We are a kind community here, and you are welcome to be here,
      Gemma

  3. Bruce Paterson on September 26, 2018 at 4:27 am

    Hi I have exactly the same problem it sets rock hard and have to allow it to soften for about 45 minutes before I can scoop it out.
    Tastes good but very frustrating

    • Gemma Stafford on September 28, 2018 at 1:53 pm

      Sorry to hear that, Yes that is frustrating. Adding more of the liquid sugar will help it be a little more stoppable.

      Hope this helps,
      Gemma.

      • Bruce on September 29, 2018 at 5:02 am

        When you say liquid sugar do you mean honey?

        • Gemma Stafford on September 29, 2018 at 5:06 pm

          Yes bruce, honey or maple syrup.

          Best,
          Gemma.

  4. I have to leave it out for about an hour for me to be able to scoop out a portion and then I mix up the portion after another five or 10 minutes. Very Frustrating on September 11, 2018 at 5:54 pm

    I’ve made this recipe three times now. Our use full fat Greek yogurt, frozen strawberries, honey and or a combination of honey and agave and every time it comes out way too hard.I have to leave it out for about an hour for me to be able to scoop out a portion and then I mix up the portion after another five or 10 minutes. Very frustrating

    • Gemma Stafford on September 12, 2018 at 3:43 am

      Hi there,
      When you say ‘Full Fat Greek’ yogurt is it a strained yogurt or a Greek Style set yogurt? This makes a difference too.
      The higher the water content in a food the harder it will freeze, but usually the frozen berries will ensure that the ice crystals are suspended in the froyo.
      I am unsure of why this is giving you trouble, I would like to help you to resolve it,
      Gemma 🙂

  5. Sumaiyyah Khan on August 18, 2018 at 6:24 pm

    I was really excited to try this recipe but the result was somewhat disappointing. 🙁 It was tasty but it was sooo hard!!
    I made it a second time, this time I added more honey, and a little more yogurt as well, I also skipped the lemon(I found it too sour the first time). My mom also recommended that I stir it every hour in the fridge. The result was better than the previous one, (it was scoop-able) but it was nowhere near creamy, i could actually feel the crunch in every bite.

    • Kevin Kurtz on August 19, 2018 at 11:40 am

      Hi! It’s always good to follow a recipe exactly the first time and then adjust per your taste. One of the tips, I give is to take the yogurt out of the freezer prior to scooping so it becomes a bit softer. That’s what I’d recommend next time. No stirring needed, just make sure you whip up the recipe in your food processor enough to get a smooth consistency. Do let me know if you try it again.

  6. George on July 28, 2018 at 8:32 am

    I make my own yogurt. Mixed with this recipe it comes out with a nice tart flavor which I love.

    • Gemma Stafford on July 28, 2018 at 10:18 am

      Hi George,
      good for you, isn’t homemade yogurt just the best! I am happy you are using my recipe with it, thank you for lettig me know,
      Gemma 🙂

  7. Sydney grace on July 27, 2018 at 3:01 pm

    what setting do you put your blender on

    • Gemma Stafford on July 28, 2018 at 9:14 am

      Hi there,
      i start it on a medium setting, and then up the speed, but it depends on the fruit/ingredients.
      My blender is very high powered.
      Thank you for being in touch,
      Gemma 🙂

  8. Mary Jo Rebbe on July 14, 2018 at 5:26 pm

    I posted a few days ago. Couldn’t figure out how to just reply. Strange. I was going to try using Splenda. It worked great! I think the first batch was a bit heavy on the fruit side. Should have measured. The second batch, I measured. I liked the first batch better though. Both were good. I use Fage 2%. It might have been a bit heavy too. It’s a really rich greek yogurt. Just today, I strained raspberries to get the seeds out, froze the puree in half filled ice cube tray. I also had some strawberries left. So, I just mixed the two fruits it tastes good. Really fruity. Cant wait till it freezes. I’m going to also have to try other fruits, like the last person did. For an ice cream freak such as myself, one who needs to try to do low carbs high protein, this is perfect! Thank you so much for posting this. Now, I’ve got to see about getting a food processor!

    • Gemma Stafford on July 15, 2018 at 12:25 pm

      I’m delighted you liked this recipe Mary. Please share a photo if you get a chance. 🙂

      Best,
      Gemma.

  9. Gaets on July 12, 2018 at 9:47 pm

    Hi Gemma,
    I have been trying and enjoying your frozen yogurt recipes. So far, I have made mango & lime, banana & chocolate, strawberries, berries (blueberries, raspberries, blackberries & strawberries). All these recipes turned out great and were enjoyed by my family. I even made my own oreo cheese cake frozen yogurt. I took your recipe for cake batter and substituted the sprinkles by 6 crushed oreo cookies. It was just devine….
    Thank you for sharing your recipes !
    Gaets

    • Gemma Stafford on July 13, 2018 at 1:52 am

      Wow!
      You are really a Bold Baker! Well done you. Thank you for sharing these ideas with others, it always inspires confidence when it comes from one of you guys.
      well done,
      Gemma 🙂

  10. Mary Jo Rebbe on July 6, 2018 at 8:30 pm

    Just saw your recipie todsy while I was in the ice cream section of the store. Instead of ice cream, went and picked up a carton of strawberries. They’re freezing now. I’m going to try it with using splenda in my greek yogurt instead of honey. I’m supposed to do low carbs to loose more weight. Hopefully my blender will handle it too. I did see that others said if s blender. To try doing smaller batches. We shall see how it works.

    • Gemma Stafford on July 7, 2018 at 10:02 am

      Good substitutes, Mary Jo. Please do let me know how you get on. 🙂

  11. alwaysdeer on June 29, 2018 at 8:09 am

    Hi Gemma I just found your site a few days ago .. now making your yogurt ice cream .. yummy .. I do have a question
    about the honey … mine keeps freezing up when I add the frozen fruit .. should I add it after I blend the fruit ..would that help ..

    Thanks Judy

    • Gemma Stafford on July 1, 2018 at 8:29 am

      Hi there,
      welcome to the Bold Baking community, it is good to have you with us.
      I tend to add all of the ingredients at the same time. You could add the honey to the yogurt before you add it to the frozen fruit, I think this will also help.
      I hope you resolve this, and enjoy the recipes,
      Gemma 🙂

  12. Red on June 29, 2018 at 2:05 am

    Can I use more yogurt? Like a cup of yogurt for the same recipe?

    • Gemma Stafford on July 1, 2018 at 8:50 am

      Hi there,
      yes, but it is important that it is a strained yogurt. Greek/strained, not a set yogurt.
      I hope this is of help,
      Gemma 🙂

  13. Elizabeth on June 4, 2018 at 11:52 am

    I have a big Ninja blender – can I double the recipe and use other frozen fruit ?

    • Gemma Stafford on June 5, 2018 at 4:10 am

      Hi Elizabeth,
      Yes, I cannot see any reason not to do it, what matters is that the blender can break down the fruit, you may need to do it in batches.
      Let us know how you managed this recipe,
      Gemma 🙂

    • Kathryn on June 24, 2018 at 4:41 pm

      Hello, I have been making your ice cream recipes for some time now, my family won’t eat store bought anymore lol. I just made your strawberry yogurt and it’s fabulous. I doubled the recipe and put the honey in last , worked like a charm 😎

      • Gemma Stafford on June 25, 2018 at 2:59 am

        Hi Kathryn,
        Yea! that is great, thank you for letting us know. Poor you, you have a job for life now!
        Gemma 🙂

  14. Fez on April 24, 2018 at 7:50 pm

    Can you substitute honey for maple syrup?

    • Gemma Stafford on April 25, 2018 at 12:58 pm

      Yes you can do that, no problem 🙂

      Gemma.

  15. Denise Sarago on April 11, 2018 at 7:57 am

    I made your strawberry frozen yogurt & just now made the banana/chocolate recipe in my food processor. The issue I had when making both of those recipes was that the honey does blend in because of the ice cold ingredients & remains on the bottom of my processor bowl. I had to scrape it out & then try to incorporate the cold globs of honey into the mixture.

    • Gemma Stafford on April 11, 2018 at 10:32 am

      Hi Denise,
      I get it! The thing to do is to incorporate the honey into the yogurt before adding to the processor, that will do it for you.
      Thank you for this comment, it will help others,
      Gemma 🙂

      • Denise Sarago on April 11, 2018 at 1:04 pm

        Gemma thanks for your reply. Sounds good!

  16. Swati on April 4, 2018 at 12:24 am

    Hi Gemma, your recipe is great, just a query can I blend it in a blender??

    • Gemma Stafford on April 4, 2018 at 2:18 am

      Hi there Swati,
      The issue is with the space in the jug to do the job, a small amount would work, but it may struggle with a larger amount as it thickens.
      Do try it though,
      Gemma 🙂

      • Jen on May 10, 2018 at 1:18 pm

        This recipe broke my blender 🙁 It’s not even that it struggled and the motor burned out, it died pretty much as soon as I switched it on. I’m a novice at this and now know that blenders can’t handle large chunks of frozen fruit. Next time I will chop fresh fruit into small pieces before freezing.

        • Gemma Stafford on May 12, 2018 at 4:22 am

          Ah Jen!
          Really a blender is best used for liquid ingredients, though it can work well for this if blended in pulses. I am hoping that yours was not damaged completely 🙁
          I hope you can try this again, it is a nice recipe,
          Gemma 🙂

  17. Stephanie on March 23, 2018 at 4:11 am

    Made this last night. So simple and tasty! Used some mixed frozen berries I had in freezer instead of just strawberries. it came out quite seedy (due to raspberries and blackberries) so maybe I’ll try straining it next time.

    • Gemma Stafford on March 23, 2018 at 4:57 am

      Hi Stephanie,
      Yes, that is the issue with frozen summer fruits. Straining the seeds out will be tricky, as it will have to be done after mixing, and before it becomes too liquid, as it will freeze really hard if it becomes to liquid.
      Thank you for this, we may get a suggestion from another Bold Baker!
      Gemma 🙂

  18. Pierra on February 10, 2018 at 12:24 pm

    Hi Gemma, does it work well with Honey greek yogurt?

    • Gemma Stafford on February 11, 2018 at 12:35 pm

      Yes Pierra, it works well with any yogurt 🙂

      • Pierra on February 11, 2018 at 2:31 pm

        Good. So that i can skip the 2 tbsp honey on your recipe and just use the honey favour greek yogurt.

        • Gemma Stafford on February 11, 2018 at 4:27 pm

          Still add the honey. Honey is the liquid sugar you need to make the frozen yogurt stoppable. 🙂

  19. Jessica on February 6, 2018 at 11:03 am

    Hi! What is the serving size for the frozen yogurt?

    • Gemma Stafford on February 7, 2018 at 5:31 am

      Hi Jessica,
      This whole recipe will make about 1 1/2 pints of frozen yogurt.
      The serving size depends on who you are serving! There wil be 6 good sized servings in this really,
      Gemma 🙂

  20. Mark Z on January 10, 2018 at 4:43 pm

    Thank you so much for this recipe. My partner is in the advanced stage of dementia and has trouble swallowing. So when we came across your recipe we decided to give it a try. The creamy texture and fresh ingredients not only taste delicious but they bring a smile to his face. Thank you so much!

    • Gemma Stafford on January 10, 2018 at 8:29 pm

      Hi Mark,

      I’m very sorry to hear that. What a horrific disease. I’m very happy they are still smiling. Let me know if there are any other recipes you are looking for.

      Best,
      Gemma.

  21. Putri Ayu Lestari on January 3, 2018 at 9:56 pm

    Hello Gemma..
    Thank you for your great frozen yoghurt recipe.
    I wondering why fresh berries can be used but strawberries must be frozen first?
    Can I use other fresh fruit like dragon fruit/manggo/lychee or I have to frozen them first?
    If I use fresh fruits, will it change the froyo texture after freezes ?
    Thank you.

    • Gemma Stafford on January 4, 2018 at 3:52 am

      Hi there,
      If you mix a juicy fruit into the yogurt without it being frozen it will freeze hard, like ice. Freezing the fruit suspends the ice crystals, and breaks them down when processed with the yogurt, it will be a different thing. It would work well as an ice pop/popsicle!
      Gemma 🙂

  22. Layla on December 9, 2017 at 3:35 pm

    Hi Gemma,

    What if I have a family member who prefers plain yogurt with fruit ONLY as his toppings, and just won’t have it any other way lol.. Would this recipe work if I skipped the 2 cups of whatever fruit, and only used the yogurt, honey, and lemon? Would it freeze just as well?

    Thanx,

    • Gemma Stafford on December 9, 2017 at 5:17 pm

      Hi Layla,

      I know what you mean for for my frozen yogurt you need the frozen fruit. Thats the only way you can make it without an ice cream machine. The fruit is one of the largest ingredients.

      Hope this makes sense.
      Gemma.

  23. Prachi on November 26, 2017 at 5:08 am

    Can I use maple syrup instead of honey? Will the quantity remain the same as for honey in case I can use it?

    • Gemma Stafford on November 27, 2017 at 2:47 am

      Hi there,
      Yes, that will be perfect. The same quantity too,
      Gemma 🙂

  24. Heather Devaney on November 5, 2017 at 10:13 am

    I’m lactose intolerant, so I used Cashew yogurt. It needed a little extra yogurt and honey to come together, then it was perfect!

    • Gemma Stafford on November 5, 2017 at 2:46 pm

      Hi Heather,
      Good, I am really happy to hear this, thank you for letting me know,
      Gemma 🙂

  25. Mitchel on October 25, 2017 at 5:22 pm

    15grams of sugar per serving….is that correct? It seems like a lot… anyway to reduce that?

    • Gemma Stafford on October 26, 2017 at 7:43 am

      Hi there,

      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
      I suggest that this recipe will serve 4. 1 tablespoon of honey, is 3 teaspoons, 15g. There are two tablespoons in this recipe, which is 30g divided in four, about 1 1/2 teaspoon per serving.
      The sugar/honey/agave has a purpose too ni keeping the sorbet fron freezing too hard, just as the frozen berries will help suspend the ice crystals.
      You could try it without sugar if you wish, and if it suits your taste, happy days. Do use a strained/Greek yogurt, water is the enemy!
      Gemma 🙂

    • Sadie on June 18, 2018 at 9:46 am

      Most of that sugar is natural, from the fruit. I’d estimate, based on 4 servings, that each one has about 8 grams of added sugar (at least using honey). The rest is perfectly fine to eat.

      • Gemma Stafford on June 19, 2018 at 3:24 am

        Thank you Sadie, well said,
        Gemma 🙂

  26. Chit on September 27, 2017 at 12:24 am

    Hi gemma! Wow i have the greatest yogurt from your recipe. Now can i use this to makr your frozen yogurt? Just wondering why you did not suggest using your homemade yogurt. Thanks as ever grateful to you!

    • Gemma Stafford on September 27, 2017 at 12:44 am

      Hi Chit,
      The yogurt used in frozen yogurt needs to be a strained/Greek yogurt. that means another process for the homemade one. What you are trying to achieve is a low water content, so that the froyo freezes without becoming too hard, as water of course freezes like ice!
      So, yes, you can certainly use any natural yogurt, but you will need to strain it. This means pouring it into a sterilized cheesecloth/j-cloth, in a sieve, over a bowl, in the fridge overnight. The water (whey) will drain away, and you will be left with a really thick yogurt. This is what you will use for frozen yogurt. This is what Greek yogurt is!
      When you buy this in your store you will see one labeled ‘Greek style’. This is often thickened natural yogurt, and is not what you need for froyo. The important onrd is ‘strained’ so that you will know it is naturally thickened.
      I hope this is of help,
      Gemma 🙂

      • Chit on October 28, 2017 at 5:15 am

        Gemma yes bht i have been passing your yogurt aa greek. And the frozen yogurt with frozen fruits do not harden like water at all in freezer. Been enjoying it. Today i did papaya and banana. No need for sweetener. So good. Enjoying you! Oh and so youre online lovers. Have a very good friend filipibo who alsomarrued her american online match. 13 years now and still living happily ever after.

        • Gemma Stafford on October 29, 2017 at 12:23 pm

          that’s great, I’m glad to hear that.

          I’m a big advocate for online dating, obviously!! 🙂

  27. Marie Lamb on September 1, 2017 at 8:22 pm

    Gemma,
    We are having a heat wave so I improvised your Strawberry Frozen Yogurt receipe using what I had on hand….frozen blueberries, lemons from my tree, honey that would barely come out of the bottle, and yogurt (skimming off the extra water) and it turned out to be the perfect dessert to help survive the heat. I put two small cartons in the freezer for another day! I had thought of going out and buying a dedicated yogurt/ice cream machine and I am so glad I didn’t because the food processor works great. I don’t need another gadget to clutter up the kitchen. Thanks a million for inspiring me to get creative and plan to make many more of these wonderful desserts.

    • Gemma Stafford on September 3, 2017 at 11:49 am

      Hi Marie,
      I though i responded to this in the lat few days, but I will do so again in case it did not go to you.
      I am always so pleased when you guys make these recipes your own, that is the idea, and it is what makes cooks too! A learning curve, experiental learing if you will. I am happy that you enjoyed this one, and I hope the heat will moderate soon. Good to have you with us,
      Gemma 🙂

      • Marie Lamb on September 3, 2017 at 3:17 pm

        Gemma,
        Thanks for your thoughtful and kind response. We ate the extra dessert that was stored in the freezer today. I put it back into the food processor with some extra yogurt and it tasted even better than the day I made it! Heat is subsiding but is still in the 3 digits but not as high as yesterday which was 114! Very unusual for Northern Calif. Bay Area.

        • Gemma Stafford on September 4, 2017 at 1:36 am

          That is great Marie.
          I lived in San Francisco for some time, and really never saw those high temperatures there! Relax as much as possible during this time, it will pass!!
          Gemma 🙂

  28. Arianne on August 20, 2017 at 1:57 pm

    Can you leave out the lemon juice?

    • Gemma Stafford on August 21, 2017 at 1:52 am

      Hi Arianne,
      Sure you can! The lemon juce here is used to brighten the fruit, both the color and the flavor,
      Gemma 🙂

    • Lesli Riggins on August 27, 2017 at 6:24 pm

      I tried so hard make frozen yogurt, and what it’s doing is just turning to a block of ice. What am I doing wrong?

      • Gemma Stafford on August 27, 2017 at 9:59 pm

        you are not doing anything wrong, it does freeze on the harder side. Leave it out at room temperature for 10-15 minutes and then scoop 🙂

        • Chrisdale on November 27, 2017 at 10:06 am

          Hi Gemma, do you have a recipe for just plain frozen yoghurt? I’m really craving for seem plain frozen yoghurt now 🙂

          • Gemma Stafford on November 28, 2017 at 1:48 am

            Hi there,
            you can freeze any yogurt really! If you like you can add some honey for sweetness. greek/strained yogurt will work best as it is lower in water content. You may need to allow it to stand at room temperature for a time to soften it before eating, or eat it like an ice pop. It is entirely possible!
            Gemma 🙂

  29. Nafeesa on July 31, 2017 at 2:25 am

    Hi Gemma,
    I would like to know that
    Is it possible to make with normal yogurt
    Will it turn to be like yours

    • Gemma Stafford on August 1, 2017 at 3:16 am

      Hi there,
      No! Greek yogurt is lower in ‘water’ content than regular yogurt. This allows it to freeze soft. You can make popsicles with it!
      Gemma 🙂

  30. Lynn on July 8, 2017 at 3:26 pm

    Hi Gemma – I’m a bit confused… you say that the calories are only 4/serving but the total calories in the recipe add up to about 252. That number divided by four is 63, not four. Am I figuring something incorrectly? Thanks!

    • Gemma Stafford on July 10, 2017 at 8:23 pm

      Hmm, Lynn I’m going to have to look into that. I use myfitnesspal.com to calculate the nutritional value so I’m going by what they say. I’m have to double check.

  31. Kiwi on June 3, 2017 at 11:39 pm

    Hi Gemma!
    This looks like a really great recipe, but I wanted to clarify whether using regular blender for this is fine.
    Thankyou!

    • Gemma Stafford on June 4, 2017 at 8:00 am

      Hi there,
      Yes, if you use frozen fruits to make this it may bind in the blender, otherwise it should work well for you,
      Gemma 🙂

  32. Tasha Lee on May 31, 2017 at 10:20 am

    Hi Gemma. Do you think I could use vanilla yogurt and withhold the sweetener?

    • Gemma Stafford on May 31, 2017 at 10:01 pm

      You can use Vanilla Yogurt. Just note if you leave out the sweetener the frozen yogurt will freeze pretty hard. It will still taste great, maybe just leave it out at room temper for 20 minutes or so before you serve it 🙂

  33. Esther-Naomi on May 16, 2017 at 5:26 pm

    Thank you so much for this recipe. My sister and I didn’t have enough strawberries, so we used some raspberries. It turned out great! Thanks again!

    • Gemma Stafford on May 16, 2017 at 7:56 pm

      Thats great Esther!!! I’m delighted 🙂

    • Carmelita sanchez on May 17, 2017 at 2:36 pm

      Hello i was wondering if i can just use a blender because i dont have a food processor

      • Gemma Stafford on May 19, 2017 at 3:52 pm

        Sure Carmelita you can use a food processor. 🙂

  34. Sonja on May 3, 2017 at 8:21 am

    Hi Gemma, thank you. I was looking for eggless ice cream recipes or alternatives, and your frozen yogurt recipes are great. My toddler loves them. So far we made the chocolate/banana and the cake batter frozen yogurt plus a simple banana frozen yogurt, and the strawberry frozen yogurt–my personal favorite. I added some basil to the mix which gives the strawberry flavor an extra kick. (My favorite ice cream place in Europe used to offer this flavor, and I have missed it since we moved to the US.)

    • Gemma Stafford on May 4, 2017 at 2:13 am

      Hi Sonja,
      I am so happy to hear this! I never thought of the basil and strawberry idea! it sounds delicious, I can see how it would work.
      It is really good to have you with us, stay tuned for more ice creams today!
      Gemma 🙂

  35. Audrey on March 28, 2017 at 9:55 pm

    Dear Gemma,
    Is it possible to make this without any fruits? What will the ratio be like?

    • Gemma Stafford on March 29, 2017 at 8:37 am

      Hi Audrey,
      Do you mean frozen yogurt, with just the addition of the honey and lemon juice?
      If so then you add the sweetener to taste. you will need to use some to keep the yogurt soft. I suggest you try it with a small portion,
      Gemma 🙂

      • Audrey on April 3, 2017 at 3:13 am

        Ya, i meant frozen yougurt. I tried out without sweetener. It turned out icy. Sweetener can it be like more honey?

        • Gemma Stafford on April 3, 2017 at 6:27 am

          Hi Audrey,
          Yes, it can be honey. If you use frozen fruits it will help too, experiment a little with this,
          Gemma 🙂

          • Audrey on April 3, 2017 at 5:03 pm

            Thanks Gemma!!! Hearing from you give me so much support at least I know im heading somewhere 🙂

            • Gemma Stafford on April 4, 2017 at 1:56 am

              Ah! thank you Audrey,
              Gemma 🙂



  36. Javi on March 16, 2017 at 9:10 am

    The only issue I had with mine was that it froze too much and wasn’t scoopable. Was it because I didn’t use the liquid sugar? If so how much do I use?

    • Gemma Stafford on March 17, 2017 at 12:28 pm

      Hi there,
      This would help! follow the recipe.
      Which fruits did you use? this really matters. the higher the water content of the fruit the harder it will freeze, like ice really!
      Frozen fruits work well too, as the ice is suspended before you mix it.
      Regular yogurt is really high in water too, Greek yogurt is a strained yogurt, the water is removed, so it freezes in a different way.
      So many ways to get it wrong!
      follow the recipes closely, the correct ingredients are important,
      Gemma 🙂

  37. MAY on February 18, 2017 at 4:46 pm

    HI GEMMA CAN I USE MY NUTRIBULLET TO MAKE MY ICECREAM PLEASE

    • Gemma Stafford on February 19, 2017 at 3:06 am

      Yes, but not my two ingredient ice cream, it is not necessary, and it would not work!
      Usually the instructions for your appliance will give you an idea of what works really well in the appliance. If you mean the frozen yogurt then you can probably use the nutribullet, but check oyur instruction book!.
      Gemma 🙂

  38. Liz on January 25, 2017 at 4:59 am

    Hi Gemma!
    I tried out your recipie, but I only made a half batch, and used blueberries instead of strawberries. It turned out smoothie like after blending, and I froze it for one hour. When I went in to scoop it, it had consistency similar to Gelatin! It was really fun to eat, and it tasted great too! Do you think you could tell me why it was gelatin like? P.S. Love your show!
    -Liz

    • Gemma Stafford on January 27, 2017 at 3:22 am

      Hi there,
      Were the blueberries frozen? this is what gives it an ice cream like texture. Do not over process either, this should do it,
      Gemma 🙂

      • Liz on March 4, 2017 at 2:08 pm

        Hi Gemma,
        Just letting you know,
        yes my blueberries were frozen, and I only processed it until it was combined.
        Luckily, it still tasted good!
        Thanks, Liz

  39. jenmuray on October 23, 2016 at 7:06 am

    Hi Gemma
    I just finished your ice cream class and learned a lot! I just want to know how to make traditional strawberry ice cream.

    • Gemma Stafford on October 27, 2016 at 9:16 pm

      Hi Jen,

      Sorry for my late replY. I’m thrilled you liked my class, thanks so much for taking it. So strawberry is really easy.

      Strawberry Ripple
      1 cups (5oz/150g) strawberries (fresh or frozen)
      1 tablespoons water
      2 tablespoons caster sugar

      Cook all of these ingredients together for 5-7 minutes and then puree.
      Make the vanilla ice cream and just as it has churned (or if it’s no machine it should be all whipped up) fold this cooled mix into your ice cream. It also works great with raspberries.

      Hope this helps,
      Gemma.

  40. mswartz on October 19, 2016 at 1:20 pm

    Hi Gemma,
    Can we skip or substitute lemon juice with lime juice? Thanks!

    • Gemma Stafford on October 20, 2016 at 2:03 am

      sure you can, this will work too,
      Gemma 🙂

  41. kaylynn jess on October 2, 2016 at 11:04 am

    what can you use instead of yoguart??

    • Gemma Stafford on October 3, 2016 at 1:19 am

      This is frozen yogurt!
      you may prefer to make sorbet, you will find the recipes here on the website, Gemma 🙂

  42. kaylynn jess on October 2, 2016 at 10:57 am

    can you use milk instead of yogurt??? thank you!!

    • Gemma Stafford on October 3, 2016 at 1:21 am

      No! but you can make your own yogurt!
      I suggest sorbet to you – this will be easier if you cannot get yogurt, or do not like it,
      Gemma 🙂

  43. kaylynn jess on October 1, 2016 at 2:45 pm

    what kind of syrup can you use instead of honey?? thank you

    • Gemma Stafford on October 2, 2016 at 2:34 am

      You can always use agave if you can get it, or corn syrup,
      Gemma 🙂

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