Strawberry Frozen Yogurt
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Bursting with fresh strawberry flavor, this homemade strawberry frozen yogurt is a like cross between creamy fro-yo and fruity sorbet—it tastes like summer in a scoop!
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 or making the ice cream taste like vodka. 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.
- 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. For the best taste and consistency, I highly recommend using the whole milk variety. Low-fat will work too but the frozen yogurt won’t stay as creamy in the freezer (don’t use non-fat).
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin by combining the strawberries, sugar, vodka and lemon juice in a bowl. Let the strawberries macerate in the sugar mixture for about an hour, or until the sugar is nice and syrupy.
Combine the macerated strawberry mixture with the Greek yogurt in a blender.
Purée until the mixture is completely smooth.
Strain the mixture through a fine sieve to remove the seeds. This step is totally optional—I think the frozen yogurt much better without the seeds but if you don’t mind them, you can skip it.
Chill the mixture in the fridge—it’s important that the base is cold when it goes into the ice cream machine—then freeze it in your ice cream machine according to the manufacturer’s instructions.
You can enjoy the yogurt straight out of the machine for a very soft-serve-style treat, but it’s best to transfer it to a container and freeze until it’s 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 on the countertop to soften before scooping it.
The yogurt is really best right after it’s frozen, but will keep in the freezer for up to a week. it does firm up quite a bit in the freezer, so let it sit out on the countertop to soften a bit before serving.
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Strawberry Frozen Yogurt
This strawberry frozen yogurt recipe is intensely fruity, refreshingly light, and so easy to make!
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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I cannot find whole milk greek yogurt anywhere. Please let me know where you buy it.
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!
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!
Can’t wait to make this!! Looks delicious. Last week I made David’s mint chip ice cream and it was amazing…http://www.davidlebovitz.com/2010/05/mint-chip-ice-cream-recipe-chocolate/. Have you tried that one Jenn?
I haven’t but now I definitely will 🙂
Can’t wait to make it. Would love a recipe for peanut butter ice cream. Add a little chocolate sauce and heaven!
I LOVE your recipes. I am going to make this for dessert for a foodie dinner we are having Saturday.
Thank YOU!
This looks so good! Any idea what the nutritional values might be?
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?
Hi Caren, It won’t be nearly as creamy, but here’s a good tutorial on how to do it:
http://www.davidlebovitz.com/2007/07/making-ice-crea-1/
I would like to try this and would like to know the ice cream maker you recommend.
Thank you.
Martha S. Harrison
Hi Martha, I have this one by Cuisinart and love it…
http://www.cuisinart.com/products/ice_cream/ice-21.html
So, it’s now appropriate to serve an 8 year- old Vodka?
Ha! It’s one tablespoon in the whole batch.
Yeah get them young!!
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!