Indulge in a refreshing and healthy frozen treat with homemade frozen strawberry yogurt. Made with fresh strawberries and creamy Greek yogurt, this easy dessert is a perfect treat for summer or whenever you want a refreshing treat to satisfy your sweet tooth. Discover how to create this delicious frozen yogurt at home and enjoy a guilt-free, fruity delight.
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Simple Ingredients – Here’s What You’ll Need
This frozen yogurt recipe uses the following ingredients.
- Fresh Strawberries: You can’t have strawberry yogurt without strawberries! Because they are in season this time of year, I used the fresh berries.
- Granulated Sugar: When added to fresh strawberries, sugar draws out the water through osmosis. The strawberries soften and break down as the water is drawn out, resulting in a delicious syrupy mixture. You can vary the sugar content for your personal taste.
- Creme de Cassis: Creme de Cassis is the secret ingredient in this awesome recipe. However, it serves two purposes. First, it adds flavor. Second, adding alcohol lowers the mixture’s freezing point, making it softer and more scoopable. Also, it helps prevent ice crystals’ formation, leading to a smoother texture.
- Greek Yogurt: I opted for Greek yogurt in this recipe because it’s thicker and creamier than plain yogurt.
- Lemon Juice: Lemon juice adds a bright, tangy flavor that complements and enhances the strawberries’ sweetness and the yogurt’s creaminess.
Making the Homemade Frozen Strawberry Yogurt
- I started by cleaning and hulling the strawberries. Then, I cut the strawberries into chunks. I added the sugar and creme de cassis to the strawberries and stirred to combine the ingredients.
- I let the strawberry mixture sit at room temperature for an hour to allow time for the sugar to draw out the water from the strawberries.
- After an hour, I transferred the syrupy strawberries to a blender and added the Greek Yogurt and lemon juice. I could have also used a food processor.
- I covered the blender and processed the strawberry yogurt mixture on high for a minute.
- After a minute, I transferred the strawberry yogurt mixture to a large measuring cup, covered it with plastic wrap, and refrigerated it overnight.
- The next day, I was ready to freeze the yogurt mixture. With the ice cream machine running, I poured the chilled strawberry yogurt mixture into the machine. I allowed the machine to run until the mixture was frozen and would no longer process, which took about 10 minutes.
- Once frozen, I transferred the mixture from the ice cream maker to a freezer-safe airtight container, covered it, and placed it in the freezer for at least four hours.
The homemade strawberry yogurt was creamy with the just the right amount of tartness and sweetness and no telltale icy texture. Even the Master Taste Tester was impressed.
This delicious dessert is perfect served on it own on memorial day, a hot summer day, or any time of the year. It’s also delicious served in homemade waffle cones. Yum!
Frequently Asked Questions
You can substitute Kirsch, Grand Marnier, Chambord, or even vodka. The impact of the alcohol results in a smoother, creamier texture. If you’d prefer to skip the alcohol, you can substitute vanilla extract.
I prefer frozen yogurt with small pieces from the strawberry purèe in it. However, you can strain the mixture if you prefer a smoother frozen yogurt.
You can skip the ice cream maker and transfer the strawberry yogurt mixture directly from the blender to a freezer-safe container if desired. Cover and freeze until scoopable.
The ice cream maker keeps the yogurt mixture moving as it freezes, helping to minimize the formation of large ice crystals.
Other Delicious Frozen Treats
As the hot weather is rapidly descending upon us, you should consider these delicious and refreshing frozen treats.
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Recipe
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Homemade Frozen Fresh Strawberry Yogurt
Equipment
- Ice Cream Maker
Ingredients
- 1 pound (16 ounces) fresh strawberries, cleaned, hulled, and cut into pieces (See Tip 1)
- ⅔ cup (4.67 ounces, 132 grams) granulated sugar
- 1 Tablespoon (0.5 ounces, 14 grams) Creme de Cassis (See Tip 2)
- 1 cup (8.5 ounces, 241 grams) plain whole-fat Greek yogurt (See Tip 3)
- 1 teaspoon fresh lemon juice
Instructions
- Combine strawberries, sugar, and creme de cassis in a large measuring cup. Allow to sit at room temperature for one hour. (See Tip 4)
- Add strawberries, Greek yogurt, and lemon juice to a blender—cover the blender and process on high for one minute.
- Transfer the strawberry yogurt mixture to a large measuring cup. Cover and refrigerate for at least an hour. (See Tips 4, 5, and 6)
- With the ice cream machine running, add the chilled strawberry yogurt mixture. Process until the desired consistency is reached.
- Transfer the frozen strawberry yogurt to a freezer-safe container. Cover and freeze for at least four hours.
- Yield 4 servings.
Video
Tips/Notes
- The cleaned, hulled, and cut strawberries equaled two cups.
- The creme de cassis not only adds flavor but also plays a key role in the freezing process. Its alcohol content lowers the freezing point, effectively reducing the formation of large ice crystals and ensuring a smoother texture. If you prefer, you can use Kirsch, Grand Marnier, Chambord, or vodka as a substitute. Vanilla extract, which also contains alcohol, can be an alternative.
- Greek yogurt is preferable to regular yogurt because it contains less water, resulting in a creamier frozen yogurt.
- I like to use measuring cups in this recipe because they make pouring the mixture easier.
- If desired, strain the strawberry yogurt mixture through a wire mesh strainer to remove any remaining solids. However, I prefer not to strain the mixture.
- I ended up with three cups of the strawberry yogurt mixture.
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