Strawberry Frozen Yogurt

Prep Time: 15 minutes (plus chilling)

Cook Time: 0 minutes

Total Time: about 3–4 hours (including freezing)

Servings: 4–6

Ingredients:

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 (for softer texture)

Instructions:

Rinse, hull, and roughly chop the strawberries.

Blend strawberries, yogurt, honey, lemon juice, vanilla, and salt until very smooth.

Taste and adjust sweetness, blending again briefly.

Chill the mixture in the fridge for 1–2 hours.

Churn in an ice cream maker or freeze in a shallow dish, stirring regularly, until thick and scoopable; fold in extra strawberries if using.

Serve immediately as soft-serve or freeze longer for firmer scoops; let sit at room temperature before serving from hard-frozen.

Nutrition (Calories)Approximately 150–200 calories per serving (depending on yogurt type and sweetener amount). Best for a lighter, fruity dessert or snack. Naturally gluten-free, with protein from yogurt.

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Prep Time 18

Total Time 6

Servings: 6

Course: Dessert

Cuisine: American

Calories: 200

Notes

Pro Tip:
Use very ripe, sweet strawberries for the best flavor, and slightly oversweeten the base—flavors always taste less sweet once frozen.