Strawberry Frozen Yogurt Recipe

This Strawberry Frozen Yogurt is creamy, tangy, and bursting with real berry flavor, all with just a handful of simple ingredients. Sweet ripe strawberries are blended with thick yogurt and a touch of honey for a refreshing dessert that feels indulgent but is naturally lighter than ice cream. It’s perfect for warm evenings, summer gatherings, or whenever you crave something cold and fruity without pulling out a complicated ice cream base. Scoop it into bowls or cones, top with fresh berries, and enjoy a bright, refreshing treat that tastes like summer in every spoonful.

This strawberry frozen yogurt works beautifully as a lighter dessert, an afternoon snack, or even a fun breakfast scoop over granola. You can serve it in waffle cones, small dessert bowls, or layered in parfait glasses with extra fruit. Swap in Greek yogurt for extra protein, or adjust the sweetness to match how ripe your berries are. You can even fold in chocolate chips or swirl in strawberry jam for more texture and an extra burst of flavor.

Ingredients

This recipe uses just a few fresh, simple ingredients to create a creamy, tangy frozen yogurt with bright strawberry flavor.

• Fresh strawberries, hulled – 3 cups (about 450 g)
• Plain full-fat or Greek yogurt – 2 cups (500 g)
• Honey or maple syrup – ¼ to ⅓ cup (60–80 ml), to taste
• Lemon juice – 1 tablespoon
• Vanilla extract – 1 teaspoon
• Pinch of fine sea salt
• Optional: extra ½ cup chopped strawberries for mix-in
• Optional: 1–2 tablespoons vodka (helps keep texture softer, optional)

Servings

This recipe makes about 4–6 servings, depending on portion size. As a light dessert, plan on 6 small scoops. For more generous bowls or cones, it comfortably serves 4 people with seconds for a lucky one.

How to Make It

Prep the strawberries

Rinse the strawberries, remove the stems, and pat dry. Roughly chop them into halves or quarters. If using extra strawberries for mix-ins, chop those finely and set aside.

Blend the base

In a blender or food processor, add chopped strawberries, yogurt, honey or maple syrup, lemon juice, vanilla, and a pinch of salt. Blend until completely smooth and creamy, scraping down the sides if needed.

Taste and adjust sweetness

Taste the mixture and adjust sweetness with more honey if needed, especially if your strawberries are tart. Blend again briefly to combine. The mixture should taste slightly sweeter than you’d like once frozen.

Chill the mixture

Pour the strawberry yogurt base into a covered container and refrigerate for at least 1–2 hours until thoroughly chilled. This helps it freeze faster and with a smoother texture.

Freeze the yogurt

With ice cream maker: Churn the chilled mixture according to your machine’s instructions. In the last minute, fold in the extra chopped strawberries if using.

Without machine: Pour into a shallow dish, freeze, stirring firmly with a fork every 30–40 minutes until thick and scoopable (about 3 hours).

Serve and store

Once the frozen yogurt reaches soft-serve or scoopable consistency, serve immediately for the creamiest texture. For firmer scoops, freeze 1–2 hours more. Store leftovers in an airtight container up to 2–3 weeks, letting it sit at room temperature 10–15 minutes before scooping.

Pro Tip

For an extra-creamy texture, use full-fat Greek yogurt and add 1–2 tablespoons of vodka; it prevents the frozen yogurt from becoming too icy and rock-hard.

FAQs

Q1. Can I use frozen strawberries instead of fresh?
A1. Yes. Thaw frozen strawberries first and drain excess liquid before blending so the mixture is not too icy.

Q2. How long does homemade strawberry frozen yogurt last?
A2. It keeps in an airtight container in the freezer for about 2–3 weeks. Flavor stays good, but texture may gradually become icier.

Q3. Can I make this recipe dairy-free?
A3. Yes, use a thick dairy-free yogurt, such as coconut or almond yogurt. Make sure it’s unsweetened so you can control the sweetness.

Q4. What if I don’t have an ice cream maker?
A4. Pour the mixture into a shallow dish and freeze, stirring with a fork every 30–40 minutes until thick and scoopable. It just needs a little extra effort.

Q5. Why is my frozen yogurt too hard?
A5. Homemade frozen desserts freeze harder due to less air and stabilizers. Let it sit at room temperature 10–15 minutes before scooping, or add a little vodka to soften.

Q6. Can I reduce the sugar or sweetener?
A6. You can, but remember freezing dulls sweetness. If you cut back too much, the frozen yogurt may taste flat and become icier. Adjust slowly and taste before freezing.