Strawberry Frozen Yogurt
A lighter, healthier frozen treat that doesn't compromise on flavor. Tangy, creamy, and bursting with fresh strawberry goodness.
Strawberry Frozen Yogurt
A lighter, healthier frozen treat that doesn't compromise on flavor. Tangy, creamy, and bursting with fresh strawberry goodness.
Key move
Strain the yogurt overnight to remove excess whey for a creamier, less icy texture.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Colander
- Cheesecloth
- Blender
- Ice Cream Maker
The Mise en Place
4Your prep station before cooking begins
The Pantry (0/1)
Other (0/3)
Frozen yogurt is too icy.
Make sure to strain the yogurt well to remove excess whey. Also, ensure your ice cream maker is properly chilled before churning.
Frozen yogurt is not sweet enough.
Adjust the amount of honey to your liking. You can also add a touch of sugar or maple syrup.
Chef's Notes
For creamier yogurt, use full-fat Greek yogurt. The higher fat content prevents ice crystals.
Serve immediately for a soft-serve consistency, or freeze longer for a firmer treat.
The base mixture can be made a day ahead and stored in the fridge before churning.
The Method
STRAIN
Prep aheadLine a colander with cheesecloth or a clean kitchen towel and place it over a bowl. Add the yogurt to the colander, cover, and refrigerate for at least 4 hours, or preferably overnight.
Incomplete straining: If the yogurt remains too liquid, the final frozen product will be icy rather than creamy.
Yogurt is strained and excess whey has been removed.
COMBINE
In a blender or food processor, combine the strained yogurt, strawberries, honey (½ cups), and lemon juice (1 tbsp).
Over-processing: Avoid blending for too long, as the friction can warm the yogurt and melt the strawberries.
All ingredients are in the blender.
BLEND
Blend until smooth and creamy.
Air pockets: If the mixture stops moving, stop the blender and scrape down the sides to prevent cavitation.
Mixture is smooth and homogenous.
CHURN
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Over-churning: Churning past soft-serve consistency can cause the yogurt to separate or become grainy.
Frozen yogurt mixture has reached a soft-serve consistency.
TRANSFER
Transfer the frozen yogurt to an airtight container and freeze for at least 2 hours to firm up.
Freezer burn: Ensure the container is airtight to prevent the yogurt from absorbing freezer odors or forming a dry, icy skin.
Frozen yogurt is firm and scoopable.
SERVE
Serve and enjoy!
Melting risk: Serve immediately to prevent the yogurt from losing its firm, creamy texture.
Frozen yogurt is ready to be served.
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