Strawberry Frozen Yogurt

A few summers ago, I went strawberry picking at a farm in Wisconsin and came home with 16 quarts of strawberries. I made jam, I made gluten-free strawberry shortcake , I made gluten-free strawberry cream cheese pie , and when I still had strawberries left, I made this frozen yogurt. It has become the recipe I reach for every summer when strawberries are at their peak, because it shows them off better than almost anything else I make.

Why You’ll Love This Recipe

• Only 6 ingredients. Strawberries, Greek yogurt, honey, sugar, lemon juice, and vanilla. That’s it.
• Two ways to serve it. Eat it straight from the machine for soft serve, or freeze it for a couple of hours and scoop it like ice cream. Same batch, different textures.
• Fresh or frozen strawberries both work. In-season fresh strawberries give you the best flavor, but frozen work great the rest of the year since they’re picked at their best.

Ingredient Notes

• Strawberries – Fresh, ripe strawberries are best when they’re in season. If it’s the middle of winter or your local strawberries are pale and flavorless, frozen actually work better, since they’re picked and frozen at peak ripeness. Thaw completely and drain before using.
• Greek Yogurt – Use full-fat plain Greek yogurt, nothing lower than 2%. The fat is what gives this froyo its creamy texture. Fage 2% or 5% is what I use. Regular (non-Greek) yogurt is too thin and will produce an icy result.
• Honey – A liquid sweetener blends seamlessly into the yogurt base without any grittiness. Maple syrup or agave syrup works as a substitute, though the flavor will shift slightly. Don’t swap it for granulated sugar in the yogurt base.

Maceration

Don’t skip the 30-minute rest. That’s when the strawberries release their juices and the sugar draws out the flavor. Rush it and you’ll taste the difference.

Special Equipment

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This recipe requires an ice cream maker. There are two main types: a frozen bowl machine (like my Cuisinart ICE30BC ) and a compressor machine (like my Breville Smart Scoop BCI600XL Ice Cream Maker ). The frozen bowl version is the more affordable option and works great, but you need to freeze the bowl for at least 24 hours before churning.

The compressor version has a built-in cooling system so you can churn without pre-freezing, which is useful if you’re making multiple batches. I have had my Cuisinart for over 12 years and it’s the one I’d recommend starting with. I use the Breville Smart Scoop when I’m making a lot of ice cream at once and don’t want to take up freezer space with my bowl.

Step-by-Step Instructions

This delicious frozen yogurt recipe is so easy to make with just 6 ingredients and an ice cream maker! Follow the steps below with matching photos to help you make this strawberry frozen yogurt recipe perfectly every time!

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Add the sliced strawberries, granulated sugar, and lemon juice to a bowl. Let sit for 30 minutes to let the strawberry juices release. Add the macerated strawberries, greek yogurt, honey, and vanilla to a food processor or high-powered blender. Process until smooth. Add the strawberry puree mixture to a large bowl. Chill in the refrigerator for at least an hour. Churn the frozen yogurt mixture in the bowl of your ice cream maker according to the manufacturer’s instructions. The consistency should be similar to soft serve. You can eat the frozen yogurt right away, or spoon the frozen yogurt into a shallow container or loaf pan and freeze for at least 2 hours, or until firm. Let the frozen yogurt sit out for a few minutes before scooping to let it soften slightly.

Recipe FAQs

Do I need an ice cream maker?

Yes. This recipe is designed for an ice cream maker. A no-churn method will produce a much icier, less creamy result because churning incorporates air and prevents large ice crystals from forming.

Can I use frozen strawberries?

Yes. Let them thaw completely at room temperature, then drain off the excess liquid before using. Frozen strawberries are a great option outside of strawberry season since they’re picked and frozen at peak ripeness.

Expert Tips

• Don’t rush the maceration. Thirty minutes is the minimum. The longer the strawberries sit with the sugar and lemon juice, the more juice they release and the more concentrated the flavor becomes. If you have time, 45-60 minutes is even better.
• Chill the base fully before churning. The frozen yogurt base needs to be cold all the way through, not just surface-cold. A full hour in the refrigerator is the minimum. If it goes into the ice cream maker warm, you’ll get a grainy, icy texture instead of creamy.
• Parchment paper prevents ice crystals. When storing, press a piece of parchment or plastic wrap directly against the surface of the frozen yogurt before putting the lid on. This blocks air contact and keeps the top layer from getting icy.

Storage Instructions

Freezer : Store in an airtight container for up to 2 weeks. Press parchment paper or plastic wrap directly against the surface before closing the lid to prevent ice crystals.

To serve : Let the container sit at room temperature for 5-10 minutes before scooping. Frozen yogurt firms up harder than ice cream and needs a few minutes to soften enough to scoop cleanly.

Serving Suggestions

Drizzle strawberry coulis over each bowl before serving for an extra layer of fresh strawberry flavor. If you’re deep in strawberry season and making this as part of a bigger summer spread, strawberry salsa makes a great appetizer to start the meal before this lands on the table for dessert. For an easy weeknight version, air fryer chicken thighs for dinner and this straight from the freezer afterward is a combination that requires almost no effort and still feels like a proper meal.