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Strawberry Frozen Yogurt

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frozen yogurt

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 your ice cream and frozen yogurt will be. This recipe, modestly adapted from David Lebovitz’s The Perfect Scoop, is proof of that. It bears no resemblance to store-bought frozen yogurt or the imitation ice cream served at most froyo shops. Instead, it tastes intensely of fresh strawberries — almost like a cross between strawberry frozen yogurt and strawberry sorbet. My eight-year-old daughter tried said it best: “It tastes very strawberry-y.”


The beauty of the recipe is that it’s incredibly easy. No cooking and you only need five ingredients to make it: fresh strawberries, Greek yogurt, a lemon, sugar and vodka. I highly recommend using whole milk Greek yogurt, although low-fat will work too (just don’t use nonfat). As for the booze, you won’t taste it — it’s just there to keep the yogurt creamy and smooth in the freezer. You can substitute kirsch or rum, or just leave it out completely.


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 and 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.


It will look a bit slushy when it’s done.


Transfer the frozen yogurt to a plastic 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!


My starting point for this recipe was David Lebovitz’s Strawberry Frozen Yogurt in The Perfect Scoop. His version came out more icy and sorbet-like than I wanted, so I upped the amount of yogurt and adjusted the sugar and other ingredients accordingly. He also doesn’t strain the seeds, but I think it’s much better without them. You can check out his version here.

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Strawberry Frozen Yogurt

Servings: 4
Total Time: 3 Hours


  • 1 pound strawberries, hulled and chopped
  • 3/4 cup sugar
  • 1 tablespoon vodka
  • 1-1/2 teaspoons freshly squeezed lemon juice
  • 1-1/2 cups whole milk Greek yogurt*


  1. 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.
  2. 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).
  3. 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.
  4. *Note: 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.

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, 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.

Reviews & Comments

  • I made this recipe exactly as written in my Cuisinart ice cream maker. It took about 25 minutes and tastes amazing! Even in February. Thank you so much for sharing.

    • — Claudia on February 4, 2019
    • Reply
  • Delicious! I have been on a search for a diabetes friendly home made ice cream or frozen yogurt during my pregnancy. My main cravings have been strawberries and sour cream and this ice cream hit the spot for both cravings as it was tart and full of sweet strawberries. I made a few edits. Since I didn’t have vodka I stock I used whiskey. And to decrease the carb content I only used 4 tablespoons of white sugar instead of 3/4 cup. It was still a good amount of sweet. We served our friends at dinner and they loved it and had no idea ti decreased the sugar content. Creamy, sweet, and tart.

    • — Andria on October 8, 2018
    • Reply
  • This frozen yogurt was a hit. My 5 year old licked her bowl clean and requested it for breakfast tomorrow!

    • — Mila on July 18, 2018
    • Reply
  • I am not typically a yogurt fan or a frozen dairy fan but I made this for company and it was so good I couldn’t believe it!!
    I used frozen unsweetened strawberries and the recipe made that strawberry flavour get up and dance. It was the perfect balance of tart, sweet, creamy and flavourful. Yet another big hit!

    • — Lianne on July 15, 2018
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  • Do you think this would work with mango? Thanks!

    • — Dibster on June 28, 2018
    • Reply
    • Hi, I haven’t tried this with anything but strawberries, so I can’t say for sure, but I suspect it will work. I’d love to hear how it turns out if you try it!

      • — Jenn on June 29, 2018
      • Reply
  • How long can I keep this strawberry frozen yogurt in the freezer?

    • — Alexa on April 4, 2018
    • Reply
    • Hi Alexa, I’d say it would keep well in a covered container for about a week.

      • — Jenn on April 9, 2018
      • Reply
  • One of my first tries with electric ice cream maker. It was by far the most favorite ice cream type dessert I made! It tasted so rich even though it was yoghurt and not real sweet but made with fresh strawberries from my garden. It got preferred status from all my family and friends!

    • — Barbara on November 30, 2017
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  • Oh my word – this was AMAZING!!! I love strawberry flavored stuff, but I am not a strawberry eater, because I cant stand the seeds – but after all the seeds get strained out in this recipe, all you are left with is pure, wonderful strawberry goodness! I will be making this again and again and again!

    • — Becky Douglas on November 30, 2017
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  • This was JUST what I was looking for! Great consistency, and WOW the flavor!!! It is certainly going to be my latest guilty pleasure. Will be serving it at a dinner party tomorrow night.

    • — Julia DeWaal on July 11, 2017
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  • Hi,
    I would like to know if this recipe will work without an ice cream maker? But instead use hand mixer to mix the ice cream every 30 minutes or so until frozen. Anyone tried this method?

    • — swhwong on July 1, 2017
    • Reply
    • Hi, This one really needs an ice cream machine– sorry! If you’re looking for an ice cream that doesn’t require one, you may like this No-Churn Key Lime Pie Ice Cream.

      • — Jenn on July 1, 2017
      • Reply
  • I just made this today. It was so easy and very tasty. I wondered if I should add the vodka (I actually added rum instead because I didn’t have any vodka) because I knew my young kids would want some. I’m not worried about just a tablespoon and I really didn’t taste it. I will totally make this again and I wonder, what other fruit could I substitute for strawberries? I figure raspberries or blueberries, but are there any others that would work?

    • — Sara on April 30, 2017
    • Reply
    • Glad you liked it, Sara! If you want to try another fruit, I’d suggest peaches, cantaloupe, honeydew or plums. I’m not sure you’d achieve the right texture with raspberries or blueberries. I’m afraid they’re not “meaty” enough.

      • — Jenn on May 1, 2017
      • Reply
  • This is my favorite frozen treat. Tastes like frozen strawberries. It is sooooo good.

    • — Jean Norton on April 27, 2017
    • Reply
  • Strawberry yogurt turned out great. I would like to make frozen yogurt using oranges or lemons. Do you suggest I use same one pound of peeled and macerated fruit? If not, how much fruit should I use? How much sugar should I use with lemons? How much sugar should I use with oranges? Thanks

    • — Linda on March 30, 2017
    • Reply
    • Glad you liked it, Linda! Unfortunately, I don’t think lemons or oranges would work here. I would suggest looking for a recipe specifically intended for those fruits.

      • — Jenn on March 31, 2017
      • Reply
  • Make a couple of batches of this strawberry yogurt for an adult birthday party. Everyone raved about it!

    • — Mary Jo on December 5, 2016
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  • I just reduced the sugar to 2/3 cup, used frozen berries, and drained regular whole milk yogurt and it turned out to be the best frozen yogurt I’ve ever made. Thanks so much:)

    • — Lois on July 22, 2016
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  • Hi Jenn
    I made this frozen yogurt yesterday with fresh local strawberries. It is absolutely delicious! A definite winner!

    • — Lynn Wiegand on June 27, 2016
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  • Simply the best frozen strawberry concoction ever! I have always loved strawberries but hated strawberry ice cream. More recently, a tried a buttermilk strawberry ice cream recipe developed by an ice cream chef which was designed to have the tartness of the buttermilk contrast with the berries. It was better than any other, but not excellent. I also do not like frozen yogurt. But, this combo is right on the mark. Your daughter was right, Jenn: very strawberry-y! Similarly, I do not like seeds in ice cream or jam, so I used the strainer attachment on my food processor (which I also used for the recipe, as opposed to a blender….my only recipe change) & it looks just like the picture. Note that I also used local (NJ) berries from my favorite farmer that were positively burgundy thru & thru in color! Exceptional, IMHO!

    • — Fran on June 19, 2016
    • Reply
  • Hi Jenn,

    If I make the ice cream in a vitamix do you think it would work? Consistency wise.


    • — Sara MacMillan on May 19, 2016
    • Reply
    • Hi Sara, you really need an ice cream machine to achieve the right consistency here. Sorry!

      • — Jenn on May 19, 2016
      • Reply
  • Easy and delicious

    • — Suzan on May 17, 2016
    • Reply
  • I just got an ice cream machine and I want to begin by making your strawberry frozen yogurt. I’m just wondering if I can use the same recipe for fresh blueberries too. They’ll be in season here in southern NJ by the end of June. And I live near Hammonton NJ–“the blueberry capital of the world.” Thanks!
    PS–I’ll rate the strawberry frozen yogurt as soon as it’s made.

    • — Carol Cocca on May 6, 2016
    • Reply
    • What a nice place to live in the summertime! Yes, you could definitely use blueberries here. I’d love to know how it turns out!

      • — Jenn on May 8, 2016
      • Reply
  • Strawberry Frozen Yogurt without the vodka and without an ice cream machine. If blended well, will it freeze.

    BTW, the potato leek soup with spicy drumsticks (I used thighs) was super delicious. Oh my!

    • — Patricia M. White on April 28, 2016
    • Reply
    • Patricia, glad you liked the drumsticks and the soup! You can omit the vodka if you’d like, but, unfortunately, you won’t get the right consistency for the yogurt without an ice cream machine– sorry!

      • — Jenn on April 28, 2016
      • Reply
  • I accidentally bought regular yogurt not greek. I know it won’t be as creamy, but do you think it will still work? I hate to waste it.

    • — Noreen White on April 7, 2016
    • Reply
    • Yes Noreen, I think it will work. The finished product won’t be quite as thick, but it will still taste good.

      • — Jenn on April 8, 2016
      • Reply
  • I made this tonight it was wonderful I did not have any vodka but I did have some orange liquor the berries sat and marinated for 6 hrs. This is a keeper want to try this with peaches and maybe lemons with some lemon chello…endless possibilities.
    Thanks again glad I stumbled into your site.

    • — Sherie on August 23, 2015
    • Reply
  • Made this last weekend, everyone loved the wonderful strawberry flavor!

    • — Mary on August 10, 2015
    • Reply
  • So, I didn’t have fresh strawberries but I did have great blackberries. Using the rest of the recipe as is.. I used the blackberries and OMG.. it was amazing, though a little sweet for my taste. My question to you is if you reduce the sugar content, will that effect the over all consistency and freezing?

    • — Rebecca on May 8, 2015
    • Reply
    • Hi Rebecca, It will but you can cut it a little without any problem.

      • — Jenn on May 9, 2015
      • Reply
  • To stop skin dryness, you need to use a superb moisturizer.

  • what is the ice cream maker you use?

    • — sumaira on October 1, 2014
    • Reply
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  • Can you substitute frozen strawberries for fresh?

    • — Marilyn on August 28, 2013
    • Reply
    • Hi Marilyn, Yes, that should work.

      • — Jenn on August 28, 2013
      • Reply
  • please also let me know it can be freezed in home freezers?

    • — sana on August 18, 2013
    • Reply
    • Sana, You definitely need an ice cream machine to get the right consistency.

      • — Jenn on August 23, 2013
      • Reply
  • hi, please anything I can use instead of vodka? thanks

    • — sana on August 18, 2013
    • Reply
    • Hi Sana, you can just omit it, or use another alcohol like rum.

      • — Jenn on August 23, 2013
      • Reply
  • Wonderful! I followed the recipe exactly and it turned out amazing and super tasty.

    • — Catherine on July 13, 2013
    • Reply
  • Picked the strawberries yesterday morning and made the frozen yogurt thsi morning. Had to freeze my ice cream maker bowl. It tastes amazing,freezing the bowl again to make another batch. Wonderful recipes here,please offer some more frozen deserts! Yum!

    • — Laura on June 9, 2013
    • Reply
  • I made this with my 20-month old son yesterday (he helped throw cut up, hulled strawberries into the bowl. Sometimes they actually even made it in. On the plus side, it’s the first time I’ve been able to get him to touch a strawberry.). It turned out wonderfully, just like the other three recipes I’ve made from your site (chicken enchiladas, Thai quinoa salad, & cashew chicken). I appreciate your comments and tweaks, and your gentle encouragement got us to take out and use our ice cream maker for the first time in four years.

    I would add two comments to yours:

    i) If possible, freeze the container you’re planning on storing the frozen yogurt in in advance, too. It’ll help your yogurt set up that much more quickly. We do this at the bakery / restaurant where I work in Bethesda.

    ii) I believe the purpose of the alcohol, in addition to aiding in the overall consistency of the final product as you stated, is also to help draw out the water from the strawberries during their maceration (similar to why people often become dehydrated after imbibing too much liquor :)).

    Thanks again for a wonderful recipe and taking the time to share it with us!


    • — Red on June 5, 2013
    • Reply
  • So, I already had macerated strawberries for the syrup, so I used that with a little of the syrup. Very, very easy and TASTY!
    On to Chicken Enchiladas with Tomatillo Sauce!

    • — Tina on May 30, 2013
    • Reply
  • I cannot find whole milk greek yogurt anywhere. Please let me know where you buy it.

    • — Gayle Snyder on May 19, 2013
    • Reply
    • Hi Gayle, My regular grocery store carries it. It might not be labeled “whole milk,” but it shouldn’t say nonfat or low fat. Hope that helps!

      • — Jenn on May 19, 2013
      • Reply
  • Thank you for a delicious recipe! I made if for my Mother on Mother’s Day with some lemon shortbread cookies. She was a very happy Mom!

    • — Sara Denbo on May 13, 2013
    • Reply
  • Can’t wait to make this!! Looks delicious. Last week I made David’s mint chip ice cream and it was amazing… Have you tried that one Jenn?

    • — Karen Rindner on May 10, 2013
    • Reply
    • I haven’t but now I definitely will 🙂

      • — Jenn on May 10, 2013
      • Reply
  • Can’t wait to make it. Would love a recipe for peanut butter ice cream. Add a little chocolate sauce and heaven!

    • — Gayle Snyder on May 9, 2013
    • Reply
  • I LOVE your recipes. I am going to make this for dessert for a foodie dinner we are having Saturday.
    Thank YOU!

    • — Karen on May 9, 2013
    • Reply
  • This looks so good! Any idea what the nutritional values might be?

    • — kathie on May 9, 2013
    • Reply
  • Yum! Strawberries…Frozen Yogurt…it’s that time of year! Wondering if you have suggestions for how to make this WITHOUT an ice cream machine? Once it is thoroughly mixed/blended can it just be put in a container and into the freezer?

    • — Caren on May 9, 2013
    • Reply
  • I would like to try this and would like to know the ice cream maker you recommend.
    Thank you.
    Martha S. Harrison

  • So, it’s now appropriate to serve an 8 year- old Vodka?

    • Ha! It’s one tablespoon in the whole batch.

      • — Jenn on May 9, 2013
      • Reply
      • Yeah get them young!!

        • — metalman on May 28, 2013
        • Reply
  • Thank you for tweaking the recipe and sharing your findings with us. Just like a friend! I trust your judgement completely and will follow your suggestions when I make this. It looks delicious!

    • — Elizabeth on May 9, 2013
    • Reply

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