Strawberry Frozen Yogurt Recipe

Greek yogurt and lots of strawberries make this a perfect summer dessert (or breakfast).

Updated June 12, 2024

Scoops of strawberry frozen yogurt served in small white ceramic cups. — Serious Eats / Max Falkowitz

Why It Works

The frozen yogurt base is made up of half fruit purée, which brings the strawberry flavor front and center.
Simmering the strawberries before blending drives off moisture, resulting in a more concentrated flavor and a smooth final texture.
Greek yogurt has a low water content, which keeps the frozen yogurt from turning icy and gives it an extra rich and tangy dairy flavor.

Frozen yogurt has a bad rep as that stuff you're supposed to eat instead of fatty, creamy ice cream. And if you buy that, you also buy that your frozen yogurt shouldn't be fatty and creamy (i.e., the texturally delicious experience you so often want from a frozen dessert). The cruel joke, of course, is that the healthified fro-yo we get at groceries and "good for you" by-the-ounce dispensaries is not only texturally unsatisfying; it also doesn't taste like actual yogurt. And after you add all those junky toppings to make it taste like something, it's not that great for you either.

It shouldn't be this way. Frozen yogurt should be creamy and rich just like any other ice cream, and it should also be tart, bright, and full of tangy yogurt flavor. This recipe, which I'm inclined to call ice cream as much as frozen yogurt, is an example of how you can have it all.

It's a strawberry frozen yogurt that earnestly tastes like real strawberries—by volume this is half strawberry purée. The other half is rich Greek yogurt, which is the extra rich, extra fatty, extra tangy Hulk of the fermented dairy world. Mix them together with some sugar, lemon, and not much else, and you have a bright, clean, fruity dessert that still has the punch of real dairy. (Though I'll admit, a couple drizzles of St. Germain on top is a pretty wonderful addition that adds a lot of complexity.)

Like many strawberry ice creams and sorbets, this does firm up fairly hard. It doesn't have a ton of sugar or fat, both of which would mask the flavor of the fruit. So be sure to let this defrost on the counter for 10 minutes or so, if not longer. You should really eat it as soft serve, which is when it's at its light, creamy best. Make the base and churn it in small batches if you like.

Oh, and in case you were wondering: yes, this is totally okay to eat for breakfast.

May 2012

Recipe Details

Strawberry Frozen Yogurt Recipe

Prep 5 mins

Cook 15 mins

Active 60 mins

Total 5 hrs 50 mins

Makes 1 quart

Ingredients

3 cups washed, quartered strawberries (about 1 1/2 pints)
Zest of one lemon, removed with a vegetable peeler (see note)
3/4 cup sugar
1/4 teaspoon kosher salt
2 cups Greek (strained) yogurt
Lemon juice to taste, if needed

Directions

Combine berries, lemon peel, sugar, and salt in a heavy saucepan over medium heat. Cook, stirring occasionally, until juices leave the berries and begin to simmer, about 4 minutes, then reduce heat to low. Continue to cook, stirring occasionally, until juices thicken slightly and berries are very tender, about 7 minutes.
Transfer to a blender or food processor (or use an immersion blender in saucepan) and purée until smooth. Strain through a fine-mesh strainer. You should have about 2 cups of strained strawberry purée.
Transfer purée to a bowl and whisk in yogurt until well combined. If base tastes too sweet, add lemon juice to taste, starting with 1/4 teaspoon, bearing in mind that sweetness and acidity will both be slightly muted when chilled. Chill in refrigerator until very cold, about 3 hours.
Churn in ice cream machine according to manufacturer's instructions. Enjoy immediately as soft serve, or firm up in freezer for 2 to 3 hours. Once set, frozen yogurt will be firm; defrost on counter for 10 to 15 minutes before serving.