Easy strawberry frozen yogurt made with 4 simple ingredients and a food processor. No ice cream maker needed for this light and sweet summer treat!
Why this recipe works
No ice cream maker, no cooking or churning, no fuss. Just fresh scoopable strawberry frozen yogurt with a little help from a food processor! Built on the foundation of Greek yogurt, fresh strawberries, honey, and a squeeze of lemon juice, strawberry frozen yogurt is naturally a lighter option than full fat ice creams.
There’s something about the texture of frozen yogurt that I love. It’s smooth and ever so slightly tangy from the yogurt, but it’s also mild and lets the flavors you add to it really shine. Because the strawberries go into the food processor frozen solid, they chill and thicken the yogurt into that almost soft-serve-texture without any churning. Once you have the basic method down you can easily swap the fruit, adjust the sweetness, or add mix-ins to your heart’s desire.
My strawberry banana popsicles are a great option for using up fresh strawberries if that’s what you have on hand!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FROZEN STRAWBERRIES – Whole frozen strawberries are the secret to that thick, soft-serve texture. Dropping them into the food processor frozen solid is what lets everything whip up creamy without melting, so I would not swap in fresh berries unless you freeze them firm on a tray first. Reach for a bag with no added sugar or syrup.
NONFAT GREEK YOGURT – I like nonfat Greek yogurt because it keeps things light while adding a pleasant tang and a little protein. Full-fat Greek yogurt works beautifully too and gives you an even richer, creamier result, so use whichever you prefer. I would recommend avoiding thin, regular yogurts for this recipe.
HONEY – A single tablespoon is just enough to round out the tartness of the berries without making it taste sugary. Taste your strawberries first, because sweeter fruit needs less. Maple syrup or agave can be swapped in for the honey if preferred.
LEMON JUICE – A small squeeze of fresh lemon brightens the strawberry flavor and keeps it from tasting flat. Fresh is best but you can use bottled if needed.
How to Make Strawberry Frozen Yogurt
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place all ingredients into the bowl of a food processor fitted with the blade attachment. Put on the lid.
- Pulse ingredients several times in quick bursts until the strawberries begin to break down (remove lid to break clumps apart with a utensil if necessary).
- At this point, you can flip the food processor switch to “on” for constant mixing. Allow ingredients to mix until well-combined. You can run it for 1-2 minutes until the mixture smooths out and does not look like crumbles.
- Pour frozen yogurt into a freezer-safe container and place in the freezer overnight.
- To serve, transfer to the refrigerator for a few hours before serving (it will freeze solid) just to help it soften for scooping. Or, let it rest on the counter for 10-15 minutes before enjoying.
Frequently Asked Questions & Expert Tips
Yes, absolutely! A food processor completely eliminates the need for an ice cream maker in this recipe. The frozen strawberries are what really makes a difference by helping the mixture thicken without needing to be churned. The food processor simply blends it all together. If you don’t have a food processor, you can use a blender.
Frozen strawberries are what give this its thick, scoopable texture right out of the processor. If you only have fresh, wash, hull, and freeze them solid on a tray first, then continue with the recipe.
Homemade frozen yogurt has no stabilizers, so it firms up more than store-bought once frozen. Move it from the freezer to the refrigerator for an hour or two before serving, or let it sit on the counter for 10 to 15 minutes, and you should be able to get nice scoops.
For dairy-free strawberry frozen yogurt, use a thick unsweetened coconut or almond-based Greek-style yogurt, though the texture will vary slightly.
Storage and Freezing Information
Store leftover strawberry frozen yogurt in an airtight, freezer-safe container, where it keeps its best flavor and texture for up to 2 weeks. Pressing a piece of parchment or plastic wrap directly against the surface of the container helps keep ice crystals from forming.
Serving Suggestions
You can eat your strawberry frozen yogurt right out of the food processor if you like it super soft. Or, give it a few hours (preferably overnight) in the freezer to firm up a bit. This frozen yogurt recipe will freeze solid, which makes it hard to get clean scoops. I would recommend transferring it to the refrigerator an hour or two or letting it rest on the counter for 10-15 minutes before enjoying.
Scoop it into cones or bowls and top with your favorite candies, crushed cookies, whipped cream, or fresh sliced strawberries! It also rounds out a summer dessert table nicely next to a slice of strawberry shortcake or a serving of Strawberry Dream Dessert.
More Frozen Treat Recipes
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Strawberry Frozen Yogurt
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 4 cups whole frozen strawberries
- ½ cup nonfat Greek yogurt
- 1 Tablespoon honey
- 1 teaspoon lemon juice
Things You’ll Need
Before You Begin
- I like nonfat Greek yogurt because it keeps things light while adding a pleasant tang and a little protein. Full-fat Greek yogurt works beautifully too and gives you an even richer, creamier result, so use whichever you prefer. I would recommend avoiding thin, regular yogurts for this recipe.
- Frozen strawberries are what give this its thick, scoopable texture right out of the processor. If you only have fresh then wash, hull, and freeze them solid on a tray first, then continue with the recipe.
Instructions
- Place all ingredients into the bowl of a food processor fitted with the blade attachment. Put on the lid.4 cups whole frozen strawberries, 1/2 cup nonfat Greek yogurt, 1 Tablespoon honey, 1 teaspoon lemon juice
- Pulse ingredients several times in quick bursts until the strawberries begin to break down (remove lid to break clumps apart with a utensil if necessary).
- At this point, you can flip the food processor switch to “on” for constant mixing. Allow ingredients to mix until well-combined. You can run it for 1-2 minutes until the mixture smooths out and does not look like crumbles.
- Pour frozen yogurt into a freezer-safe container and place in the freezer overnight.
- To serve, transfer to the refrigerator for a few hours before serving (it will freeze solid) just to help it soften for scooping. Or, let it rest on the counter for 10-15 minutes before enjoying.
Expert Tips & FAQs
- Use an airtight freezer-safe container for this recipe. It will work great in a 9×8 pan or a 4 cup container. Pressing a piece of parchment or plastic wrap directly against the surface of the container helps keep ice crystals from forming.
- Store your strawberry frozen yogurt in the freezer for up to 2 weeks.
- You can eat your strawberry frozen yogurt right out of the food processor if you like it super soft. Or, give it a few hours (preferably overnight) in the freezer to firm up a bit. This frozen yogurt recipe will freeze solid, which makes it hard to get clean scoops. I would recommend transferring it to the refrigerator for an hour or two or letting it rest on the counter for 10-15 minutes before enjoying.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Martha Olson says
Been making a version of this for years, but will try yours. I prefer frozen yogurt over ice cream, as ice cream is too rich and sweet for me. I pour mine into those small deli containers you get with various things at the store, and freeze. Makes a perfect single serving dessert and I know it’s good for me. No guilty pleasure, just YUM!
Judy says
Great recipe. Followed exactly no changes. Absolutely delicious and healthy.
Rebecca Ednie says
We make this with OJ for sweetness and flavour. But we call it a smoothie. A very thick one!
Amanda Formaro says
Yum sounds delicious!
Linda says
Wow! It looks so easy! Will be trying this after a run to the grocery store.
Amanda Formaro says
Hope you enjoy it!
Kim Beaulieu says
This looks amazing. I love making my own frozen yogurt.
Amanda Formaro says
Me too, so delicious!
Dawn Lopez says
This looks perfectly refreshing for summer! I adore that it only has a handful of ingredients. Yum.
Amanda Formaro says
We can’t wait to try more flavors!
Rebecca Ednie says
We add some OJ and call this a smoothie!
Amanda Formaro says
sweet!