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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.
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.
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.
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.
Gemma’s Pro Chef Tips
- You can make this with fresh strawberries but you may need to increase the freezing time.
- Unless you are making this at peak strawberry season, we recommend using frozen fruit since they are picked at their prime and flash frozen to preserve flavor.
- We like to use Greek yogurt because it has a higher protien content but any plain yogurt will work.
- For the creamiest results, use full fat yogurt, but low or nonfat yogurt will also work.
- The honey or agave adds just a touch of sweetness but also helps the frozen yogurt stay creamy and not icy.
- For a dairy-free version, use a non-dairy yogurt.
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Strawberry Frozen Yogurt (No Machine)
Ingredients
- 2 cups (10 oz/284 g) frozen strawberries
- 2 tablespoons honey or agave nectar
- ¼ cup (2 oz/57 g) plain yogurt (Greek, non-fat or full fat)
- 1 ½ teaspoons fresh lemon juice
Instructions
- Add the frozen strawberries, honey (or agave nectar), yogurt and lemon juice into a food processor.
- Blend for 2-3 minutes, scraping down the sides of the bowl once or twice, until its smooth, creamy and lump-free.
- Transfer to an airtight container and freeze for a minimum 6 hours but preferably overnight. Store it in the freezer for up to 2 weeks.
Recipe Notes
- You can make this with fresh strawberries but you may need to increase the freezing time.
- Unless you are making this at peak strawberry season, we recommend using frozen fruit since they are picked at their prime and flash frozen to preserve flavor.
- We like to use Greek yogurt because it has a higher protien content but any plain yogurt will work.
- For the creamiest results, use full fat yogurt, but low or nonfat yogurt will also work.
- The honey or agave adds just a touch of sweetness but also helps the frozen yogurt stay creamy and not icy.
- For a dairy-free version, use a non-dairy yogurt.
Smart Points: 3
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mmmmmmmmm!! i love it!!
Hi I have loads of fresh strawberries in the garden, can I make this recipe with fresh unfrozen fruit?
Can we use a blender instead of a food processor ? I don’t have one ????
Sorry, very disappointing. Came out super icy, not a good texture. Our kids didn’t even want to eat it. Won’t make it again.
As a diabetic thanks to Agent Orange, I have given up ice cream. However, I ran across this recipe and made it. Loved it. Will make it again for sure as I make my own yogurt using skim milk.
Do have a question though. Instead of placing this in one container, I want to use individual serving containers. How many individually servings are made by this recipe?
Dear Gemma, I am obsessed with this formula for frozen yogurt. Yes, you have to tweak it to your own liking (more Chobani Greek Nonfat Plain), and yes, proper time to defrost to the perfect smooth frozen Greek yogurt heaven (about 45 minutes–sit, have dinner, and then wow yourself), but–since trying the strawberry, I’ve created yummy combos like banana dark chocolate with walnut; –and maple walnut vanilla (frozen banana); and– chocolate raspberry; peach vanilla; and this is really cool–banana peanut butter vanilla with almonds. OMGoodness–the sky’s the limit–thank you so much, Gemma
Sincerely, Allison
I love this recipe because it has ingredients that you have at home,but some recipes have ingredients that we don’t even know where to BUY
I made this exact to your recipe and it was rock hard with overnite freeze
Can you use homemade yogurt to make your frozen yogurt?
This was SO good, I used organic frozen strawberries and added a dash of Fiori Di Sicilia extract. Seriously it was amazing!