I have a confession: I’ve spent way too much money on store-bought strawberry frozen yogurt. You know the drill—those tiny, overpriced pints that disappear in two spoonfuls. But after one too late-night cravings (and credit card regrets), I cracked the code.
This homemade strawberry frozen yogurt is so creamy, tangy, and packed with real fruit, it’ll make you swear off the grocery store stuff forever. And the best part? No fancy equipment, no weird stabilizers—just pure, lick-the-bowl goodness.
Ever had that moment where you taste something and instantly time-travel to childhood summers?
That’s this recipe. The balance of tart Greek yogurt and sweet strawberries is chef’s kiss, with a texture so smooth, it’s basically edible silk. And unlike some sad, icy versions, this one stays scoopable straight from the freezer—no chisel required.
Pro tip: add a splash of lemon juice. It’s the secret weapon that makes the berries sing.
Ingredients
Gather these like your sanity depends on it (because after one bite, it kinda will). No rocket science here—just real ingredients that actually taste like something:
- 2 cups fresh strawberries (or frozen in a pinch, but thaw them first—trust me)
- 1½ cups full-fat Greek yogurt (low-fat will betray you with iciness)
- ⅓ cup honey or maple syrup (adjust to your sweet tooth’s demands)
- 1 tsp vanilla extract (the good stuff, not that sad imitation bottle)
- 1 tbsp lemon juice (brightens everything up like a citrusy highlighter)
Step-by-Step Instructions
- Blitz the berries. Toss strawberries in a blender or food processor until puréed.
Leave it a tiny bit chunky if you’re into texture—no judgment here.
- Whisk the goods. In a bowl, mix yogurt, sweetener, vanilla, and lemon juice. Fold in the strawberry purée like you’re gently tucking it into bed.
- Freeze like a boss. Pour into a loaf pan, cover with cling film (press it onto the surface to prevent ice armor), and freeze for 4+ hours. Pro move: Stir once halfway for extra creaminess.
Storage Instructions
This strawberry frozen yogurt lasts up to 2 weeks in the freezer if you hide it from spoon-raiding roommates.
Store it in an airtight container with that cling film trick. For faster single servings, freeze in muffin tins first—pop ‘em out like fruity yogurt pucks.
Why You’ll Love This Strawberry Frozen Yogurt
- Healthier than ice cream but just as indulgent. Protein-packed yogurt means you can eat it for breakfast (I won’t tell).
- No ice cream maker needed. Unless you enjoy single-use appliances gathering dust.
- Customizable AF. Swap strawberries for mango, add chocolate chips, or booze it up with a splash of vodka (for texture, obviously).
Common Mistakes to Avoid
- Using watery yogurt. Full-fat Greek yogurt is non-negotiable unless you want strawberry-flavored ice cubes.
- Skipping the lemon juice. It’s not just for ~vibes~—it prevents the berries from tasting flat.
- Over-blending. You’re making fro-yo, not strawberry soup.
Alternatives and Variations
Vegan?
Swap yogurt for coconut cream and honey for agave. Keto? Use powdered erythritol.
Want a sorbet vibe? Skip the yogurt entirely (but maybe still hug it goodbye). For a tropical twist, try my mango frozen yogurt recipe—same method, different vacation flavor.
Can I freeze this?
That’s… the whole point.
But yes, it freezes beautifully. Just thaw for 5 minutes before scooping.
What’s the best substitute for Greek yogurt?
Skyr or Icelandic yogurt work, but avoid regular yogurt—it’s too thin. Coconut yogurt for dairy-free, but expect a softer texture.
How long does it stay fresh?
About 2 weeks in the freezer before it starts morphing into a science experiment.
Is this kid-friendly?
Unless your kids hate joy, yes.
It’s basically healthy-ish ice cream.
Can I prep it ahead of time?
Absolutely. Batch it on Sunday for a week of smug, I-made-this-myself desserts.
Final Thoughts
This strawberry frozen yogurt is the hero your freezer deserves—easy, creamy, and packed with real fruit flavor. Ditch the overpriced pints and embrace the DIY life.
Tag me when you make it, or keep it a secret and hoard it all for yourself (I’d respect that). Now go forth and blend!