Try this no-churn recipe for Strawberry Frozen Yogurt as a healthy treat to enjoy for dessert or a snack. It’s easy to make and naturally sweet.
I’ve been making variations of this recipe for years, ever since it was in one of the magazines I edited for Better Homes and Gardens Special Interest Media. It’s super easy to make—the ingredients up there are all you need in addition to an ice cream machine—and it’s really good for you and the little ones. It does contain honey for any of you reading with kiddos younger than one, but otherwise it’s one of my go-to desserts for toddlers, especially in the warmer months.
You can also freeze the mixture in popsicle molds without running it through an ice cream maker first or put the mixture into a reusable pouch (lower the sweetener if you’d like or skip it all together) for a snack.
It does freeze really hard, so you will need to let it sit for 20-30 minutes before serving. That sounds like a lot of time, I know, but I just take it out as we’re starting dinner and then it’s almost perfect when it’s time for dessert. (Popsicles don’t really need the time at room temp though.)
This freezes hard, so plan to let it sit at room temperature for 20-30 minutes before serving.
- 2 cups plain whole milk Greek yogurt
- 1/4 cup honey or maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cups strawberries, stems removed and finely diced
- Stir together all ingredients until well combined. Taste it to adjust the sweetness as you like. (You may need a little more if your strawberries aren’t super flavorful.)
- Add to a freezer-safe container, seal the lid, and freeze for 4-6 hours or until just firm, or overnight.
- Let sit for 20-30 minutes before serving to soften. Stir and mash it up before serving for the creamiest consistency. (Doing that will break up any ice crystals that form.)
Freeze in individual portions if desired. They will soften faster at room temperature.
Try with other fresh berries like raspberries.
Freeze the mixture into popsicle molds if desired.
You could churn this in an ice cream maker and serve immediately for a soft frozen texture.
To make this with regular yogurt, simply place a little more than the recipe calls for into a paper towel-lined fine mesh sieve placed over a bowl. Let it drain for at least an hour (or longer) to let out some of the liquid and thicken the yogurt.
Double the recipe to make a larger quantity.
Store in the freezer for up to 2 weeks.