Strawberry Frozen Yogurt
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This strawberry frozen yogurt packs a fresh berry punch, blending the creaminess of Greek yogurt with the refreshing zing of sorbet.
I know one cannot own every conceivable kitchen appliance, but if you can find an excuse to buy an ice cream machine, just go for it. They’re relatively inexpensive and you’ll be forever amazed at how much better homemade ice cream and frozen yogurt tastes. This strawberry frozen yogurt, modestly adapted from The Perfect Scoop by David Lebovitz, is proof of that. It bears no resemblance to store-bought frozen yogurt or the imitation ice cream served at most fro-yo shops. Instead, it bursts with the intense flavor of fresh strawberries—think of it as a cross between strawberry frozen yogurt and strawberry sorbet. My daughter, Anna, said it best: “It tastes very strawberry-y.”
Speaking of strawberry-y, if you’ve got strawberries to spare, you may also like my strawberry shortcake, strawberry rhubarb crisp, or strawberry muffins.
“Wow! This is so delicious! I made the recipe exactly as written, and my only regret is that I didn’t make a double batch.”
What You’ll Need To Make Strawberry Frozen Yogurt
- Strawberries: Provide the fresh, vibrant berry flavor that defines the yogurt, delivering a burst of summer sweetness.
- Sugar: Sweetens the frozen yogurt, balancing the tartness of the strawberries and Greek yogurt.
- Vodka: Helps prevent ice crystals from forming, resulting in a creamier texture without compromising the strawberry flavor.
- Lemon Juice: Enhances the brightness and freshness of the strawberries.
- Whole Milk Greek Yogurt: The base of the yogurt contributes to the creaminess and adds richness and a tangy flavor profile.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by combining the strawberries, sugar, vodka and lemon juice in a medium bowl.
Let the strawberries macerate in the sugar mixture for about an hour, or until the sugar is nice and syrupy.
Combine the strawberry mixture with the Greek yogurt in a blender.
Purée until smooth.
Strain the mixture through a fine sieve to remove the seeds. This step is optional; I think it’s much better without the seeds but if you don’t mind them, don’t bother.
Chill the mixture in the fridge, then freeze in your ice cream machine.
Transfer the frozen yogurt to a container and freeze until firm enough to scoop.
After a few hours, the frozen yogurt will get quite firm. You may need to let it sit out a bit to soften before scooping it. Enjoy!
Frequently Asked Questions
If you’re concerned about the yogurt tasting like vodka, it won’t! It’s just there to keep the yogurt creamy and smooth in the freezer. If you’d like to use a different alcohol, rum or kirsch (a dry colorless brandy) will work. If you don’t consume alcohol or don’t have any on hand, you can just omit it.
The yogurt is really best right after it’s frozen, but will keep, tightly covered, for up to 1 week. If the yogurt stays in the freezer more than a few hours, you will need to let it sit out on the countertop for a bit to soften before serving.
For the best taste and consistency, I highly recommend using whole milk Greek yogurt. Low-fat will work too but the frozen yogurt won’t stay as creamy in the freezer. Do not use nonfat.
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Strawberry Frozen Yogurt
This strawberry frozen yogurt packs a fresh berry punch, blending the creaminess of Greek yogurt with the refreshing zing of sorbet.
Ingredients
- 1 pound strawberries, hulled and chopped
- ¾ cup sugar
- 1 tablespoon vodka
- 1½ teaspoons freshly squeezed lemon juice
- 1½ cups whole milk Greek yogurt
Instructions
- Combine the strawberries, sugar, vodka and lemon juice in a medium bowl and stir to combine. Cover with plastic wrap and let sit at room temperature for about an hour, stirring every so often, until the mixture is nice and syrupy.
- Combine the strawberry mixture and Greek yogurt in a blender and purée until smooth. Place a sieve over a medium bowl and strain the frozen yogurt purée into the bowl to remove the seeds. (The most efficient way is to use a ladle to push the mixture in circular motions through the sieve.) Discard the seeds. Cover the bowl with plastic wrap and chill in the refrigerator until very cold (you can speed this up in the freezer if you like).
- Freeze the frozen yogurt mixture in ice cream machine according to the manufacturer's instructions. It will look a little slushy when it's done. Transfer the frozen yogurt to a plastic container and place in the freezer until firm enough to scoop, a few hours.
Nutrition Information
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- Per serving (4 servings)
- Calories: 284
- Fat: 6g
- Saturated fat: 0g
- Carbohydrates: 50g
- Sugar: 47g
- Fiber: 2g
- Protein: 9g
- Sodium: 52mg
- Cholesterol: 14mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Soooo delicious! And your daughter’s description of very strawberry-y is spot on. The most flavorful frozen yogurt I’ve ever had. I had to have some everyday until it was all gone. Thank you for another fantastic yet easy recipe!
Hi Jenn. Thanks for the recipe. I’ve made this yogurt at least three times in the last three weeks. I added some basil simple syrup in place of some of the sugar in the maceration stage- it was yummy! Just wondering, is there a reason why you remove the seeds after blending with the Greek yogurt – as opposed to before?
Hi Marcia, Glad you like the yogurt enough to make it so frequently! There’s no method to my madness in terms of when I remove the seeds. You can do it before or after blending with the yogurt.
Any thoughts on using goat yogurt ?
I know it probably has more tang than Greek (cow) yogurt but an allergy with cow dairy prevents me from that option.
Thanks for your feedback and ALL the wonderful recipes!!!!
Hi Jen, I’ve never had goat yogurt, so I’m not sure how it would translate here. I’m sorry I can’t be more helpful but would love to hear how it turns out if you try it!
UPDATE: I made this recipe using a sugar substitute (Stevia blend that measures equally to sugar) and it turned out just fantastic! Freezes up hard but is creamy and yummy as you progress through it. Thanks again Jen!
Glad it came out well! 😊
I made the yogurt recipe as written except for the sugar; I used a stevia blend which measures equally to sugar–and backed it off by about a 1/4 cup. It turned out beautifully! So, if anyone else needs to watch sugar content, the recipe works with a substitute.
This has become our go-to recipe this summer. It’s such a great way to use up strawberries and it tastes fresh, even a week later (which it’s rare to make it that long). I did add vanilla extract on one batch and almond extract on another. Both worked out deliciously but I really do like the simple taste of the base recipe without either. I also subbed mangos for the strawberries and swapped the vodka for rum … so so so good. Lastly, I did skip the ice cream machine just once and poured the batter (?) into popsicle molds. They were ok but did not have the creaminess I wanted so I can definitely attest to using the ice cream machine to ensure the right texture. Thank you for sharing this recipe! What a treat!
Delicious recipe for my first playtime with an ice cream maker! I used my vitamix to blend the yogurt and strawberries—- the consistency was smooth and no seeds remained needing straining—
Wonderful recipe as expected!