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Strawberry Frozen Yogurt Recipe (with Greek Yogurt)

On Friday I treated you to a luscious strawberry sorbet spiked with lemon and sparkling wine. Today, another frozen treat but one with a little more body to it – a strawberry frozen yogurt recipe. With Greek yogurt. And fresh strawberries. Again! Man, I’m just spoiling you folks left and right. But that’s okay, you deserve it.

Strawberry Frozen Yogurt Recipe

I thought I’d take this opportunity to show you yet another gorgeous shot of Louisiana strawberries. They were just so pretty when I bought them. I had to take a ton of beauty shots to share with you. And best of all, not only were they beautiful, they were also juicy and very sweet. Truly, a perfect batch of berries.

Fresh Strawberries for Frozen Yogurt

Back to our current project… Frozen yogurt is definitely all the rage these days. And it has been for quite a while. But now that Greek yogurt is the hot new kid on the block, it’s now time to combine the two for an extra special treat. Strawberries and Greek yogurt are a favorite treat of mine. I could eat it for daaaaays on end. Add a little honey, and I’m so set.

Strawberry Frozen Yogurt Recipe

Let’s also discuss upfront that this recipe is not low fat. It’s not even “healthy” by some standards. But it is full of full-fat milk products which are very satisfying and packed with protein. So that’s a bonus. I know a lot of people are way into low fat or no fat dairy products. I am the complete opposite. I prefer to get my fat from sources like dairy. It helps me to feel fuller longer and the fat that those dairy products provide is a healthy fat. Good for the brain, good for the body.

Greek Yogurt for Strawberry Frozen Yogurt

Please take special note that you will need to use a full-fat Greek yogurt for this recipe. This recipe needs the fat that the yogurt provides to act as a softener. After about a day in the freezer, this frozen yogurt will get very hard regardless. That’s just a problem with homemade frozen yogurts. I even added in some heavy cream, and it still got pretty hard. It’s really best to eat this recipe the day you make it (after it stiffens up a bit initially). Otherwise, you will need to let it sit out and defrost for a few minutes before scooping. Rest assured, this recipe is delicious and has a great mouth feel/texture. Especially right after it’s hardened. This is a good recipe for a group or party, for sure. The tang from the Greek yogurt compliments the fresh bright strawberries very well.

Strawberry Frozen Yogurt Recipe

I was really happy with the way this recipe came out, for sure. Creating and testing this recipe was really the first time I’d made frozen yogurt before. One place I used it very often was in breakfast smoothies. It paired very well with fresh apples, strawberries, plums, and a little fruit juice. It provides a nice creamy base for a smoothie. I’m considering developing smoothie recipes that use this frozen yogurt as a base. I may even try to modify the recipe to use agave nectar instead of sugar. We’ll see!!

Let’s get those ice cream makers chilled and ready to roll – on to the recipe!

Yield: 4 cups

Strawberry Frozen Yogurt Recipe (with Greek Yogurt)

This frozen yogurt recipe features fresh juicy strawberries and creamy Greek yogurt. It's easy to make and tastes fantastic!


  • 4 cups strawberries, hulled and quartered
  • 1 cup sugar
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1-24 ounce container full fat Greek yogurt
  • 1 cup heavy cream
  • Optional garnish - Halved strawberries


  1. The day before you want to start this recipe or very early the morning of:  place your ice cream maker mixing bowl in the freezer. These typically need to freeze at least 8 hours before they can be used.
  2. Combine strawberries, sugar and water in a saucepan, and simmer for 5 to 7 minutes until strawberries are softened and have exuded quite a bit of juice.
  3. Remove from heat and transfer to a metal bowl. Add the lemon juice and then puree the mixture with an immersion blender.  Allow to cool to room temperature - this could take about an hour if done outside the refrigerator.
  4. Once cooled, gently whisk the Greek yogurt and heavy cream into the strawberry mixture. Whisk well until combine and all yogurt lumps are gone.
  5. Add the yogurt base to an ice cream maker. Spin for 30 minutes until very thick.
  6. Transfer to an air tight, freezable container. Set in the freezer for 4 hours for mixture to solidify.
  7. Best eaten the day it is made. It will keep longer in the freezer - up to a week - but will need time to soften before scooping.

Steps 1-3 can be done the day before you plan to serve this. Strawberry mixture can be stored in the refrigerator until ready to use.

Prep:20 minutes

Total:5 hours, 30 minutes

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