Easy Homemade Strawberry Frozen Yogurt {No Ice Cream Maker Needed}

This easy homemade strawberry frozen yogurt is the perfect refreshing cold treat to make at home! So simple and so tasty!

This easy frozen yogurt is one of our standby treats for the blazing hot days of summer. (And WOW, it’s been a terrifically and unusually hot few months around here.)

The beautiful thing about this homemade frozen recipe is that it doesn’t require an ice cream maker or any fancy ingredients. AND, it’s low in sugar (and refined sugar free!).

Only 3-Ingredients

All you need is 10 minutes and three ingredients for this amazing little recipe. I don’t know about you, but my summer/general life coping skills are NOT mad about that.

• frozen strawberries
• plain yogurt (Greek or regular)
• honey or maple syrup

That’s it! Did anyone let out a little whoop and holler in the privacy of your own home or office in excitement? I hope so. This recipe is worth it.

And yes, it is wildly adaptable to other fruit options. In fact, here’s a peach version you may already know and love. And there’s a glimpse of a wild berry version down below.

Blender or Food Processor

This homemade strawberry frozen yogurt can be made in a food processor or high-powered blender.

If using a food processor, at first the fruit and yogurt mixture is going to look chunky and you might wonder how it will ever come together, but just give it time.

After a few minutes, it turns into a creamy concoction that is irresistible. It helps to scrape down the sides of the food processor every once in a while to keep it churning well.

For a blender, you’ll want to start on low speed and then help the mixture along with some good ol’ elbow grease tamping action. Here’s a berry blend frozen yogurt I made in my Vitamix. Super thick! And super yummy.

A Quick Word About Yogurt

For this strawberry frozen yogurt, you can use:

• plain yogurt or flavored yogurt
• Greek yogurt or regular yogurt
• unsweetened yogurt or sweetened yogurt

I almost always use plain Greek yogurt. I prefer full fat yogurt for a richer, creamier frozen yogurt, but no-fat or low-fat yogurt works just fine, too!

The runnier the yogurt, the thinner the frozen yogurt will be, so it’s best to use a fairly thick yogurt.

Also, if you are using sweetened yogurt, you can reduce or eliminate the honey or maple syrup in the recipe.

This frozen yogurt can be made ahead of time and popped in the freezer to eat later. I like to pull it out and let it sit at room temp for a few minutes before digging in to soften it a bit.

However, around here, it usually it doesn’t make it as far as the freezer. The minute that food processor stops whirring, everyone grabs a spoon and gets to work.

Truly, this easy frozen yogurt is a wonder. Quick enough to whip up for an afternoon snack or treat, and delectable enough for dessert after a nice meal.

I can’t wait to see what variations you come up with!

One Year Ago: Jalapeño Cheddar Turkey Burgers
Two Years Ago: Peanut Butter Kitchen Sink Cookies {Caramel, Pretzels, M&Ms, and More} 
Three Years Ago: Grilled Sweet and Sour Chicken 
Four Years Ago: Mexican Haystacks {Easy 30-Minute or Less Meal}
Five Years Ago: Magnolia Lemon Pie with Graham Cracker Crust 
Six Years Ago: Healthier Chocolate No-Bake Cookies
Seven Years Ago: Giant Double Chocolate Cookie
Eight Years Ago: Fresh Green Bean Salad with Balsamic Dressing
Nine Years Ago: Curried Nachos with Mango Salsa
Ten Years Ago: Watermelon Frosty {And How To Cut A Watermelon} 

Easy Homemade Strawberry Frozen Yogurt

Yield: 4 servings

Prep Time: 10 minutes mins

5 stars (23 ratings)

Print Pin Rate Save Saved!

Ingredients

• ½ cup plain yogurt (see note)
• ¼ cup honey or pure maple syrup
• 16 ounces frozen strawberries, about 4 cups
• 2 teaspoons fresh lemon juice, optional

Cook ModePrevent your screen from going dark

Instructions 

• In the bowl of a 7- or 8 cup food processor, add the yogurt, honey or maple syrup, frozen strawberries (and lemon juice, if using).
• Process until the frozen yogurt is smooth and thick, about 3-4 minutes, scraping down the sides of the container several times, if needed, and using a tamper for the blender to help incorporate the ingredients.
• Serve immediately for soft-serve consistency, or transfer the frozen yogurt to a container and freeze for several hours or up to several weeks.

Notes

Yogurt: I almost always use plain Greek yogurt. I prefer full fat yogurt for a richer, creamier frozen yogurt, but no-fat or low-fat yogurt works just fine, too!

Doubling: this recipe easily doubles if you have a large enough blender or food processor.

Blender: a high-powered blender, like a Vitamix or Blendtec, will produce the smoothest, creamiest frozen yogurt.

Fruit: I use whole frozen unsweetened (no sugar added) strawberries for this recipe.  This recipe is highly adaptable to other fruits. 

Author: Mel

Course: Dessert

Cuisine: American

Method: No-Bake

Calories: 123kcal, Carbohydrates: 27g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 2mg, Sodium: 14mg, Fiber: 2g, Sugar: 24g

Recommended Products

Measuring Cups

Food Processor

Silicone Spatula

Recipe Source: from Mel’s Kitchen Cafe (adapted from this peach frozen yogurt recipe)

Other Recipes Like This:

Easy 3-Ingredient Frozen Hot Chocolate

Fresh Strawberry Gelato {i.e. Italian Ice Cream}

Peach Frozen Yogurt {Quick, Easy, Healthy}

Luscious Lemon Ice Cream