Strawberry frozen yogurt
A couple of weeks ago, a friend in North Texas sent me a picture of her strawberry plant. “I have strawberries,” she announced and indeed it was chock full of plump white and green berries that would soon turn ripe and red.
This was the first batch of Texas strawberries I’d seen this year, and while the ones at the grocery store are still hailing from other places, I am confident that soon there will be an abundance of locally grown strawberries, as well.
Now, for some asparagus or wild onions are the mark of spring. But for me it’s the arrival of strawberries. (Bluebonnets and baseball are my other two hallmarks of the new season.) There are many ways to enjoy this tart, juicy fruit, such as in shortcakes, cobblers, scones, and kolaches. But last summer, when visiting my strawberry-growing friend, I started making strawberry frozen yogurt, a refreshing cool treat.
On that visit, we were talking about the on-going popularity of frozen yogurt shops. In fact, I’d taken my nephews to one in Houston recently and they went wild with all the flavors. I mentioned that while it was fun to go out for dessert, it wasn’t completely necessary as making frozen yogurt at home was a cinch. In fact, you don’t even need an ice-cream maker.
For proof, I pointed towards my mango frozen yogurt recipe and asked if she’d like for me to make some. She did and since they had strawberries on hand, that was the flavor I chose. At the time, I used fresh strawberries, but the dessert was such a hit with her family that every time I visited it was requested I make a batch. If fresh berries weren’t available, I learned that frozen strawberries worked just as well.
To make the strawberry frozen yogurt, you take the berries and place them in a blender along with thick, full-fat yogurt such as Greek or Icelandic skyr, a can of sweetened condensed milk, a dash of vanilla and cinnamon, and then blend until smooth. Freeze until hardened, either immediately in an ice-cream maker or in just the freezer in about five to eight hours. Grab a spoon (it’s so good you may choose to forgo a bowl and dip right into the container) and enjoy.
Indeed, if you can make a smoothie, you can make this frozen yogurt, and I find that the pop of the strawberries lends itself well to the tangy and slightly sweet yogurt base. Though, it’s also fine with mangos, of course, as well as peaches, pineapples, or whatever else you may choose. And as the days grow longer and warmer, cooling off with this effortless frozen treat will make you and your loved ones smile.
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Strawberry frozen yogurt
- 1 pound frozen strawberries, thawed, or 1 pound fresh strawberries, hulled
- 1 14-ounce can sweetened condensed milk
- 8 ounces plain Greek-style yogurt, preferably full fat
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- Place the strawberries, sweetened condensed milk, yogurt, vanilla, cinnamon, and salt in a blender and then puree until creamy and smooth. Taste and adjust seasonings.
- Freeze according to your ice-cream maker’s instructions. Or you can place the puree in freezer-safe container, and allow it to freeze for 8 hours, stirring the puree a couple of times in the first two hours of freezing.
Where did you find the antique ice cream container? Will definitely try this recipe. Now that I have an instant pot I’ve been making my own yogurt.
Danita–I got it from my grandma. I think she bought it new in the 1950s!
It survived the 1953 tornado in Waco. The R.T. Dennis Furniture Co. building was destroyed and your grandparents got it at a salvage sale. I remember it as the container for leftover homemade ice cream.
Very interesting, Austin!
Sounds delicious, I’m looking forward to trying it with fresh strawberries.
A few years ago I made a frozen dessert somewhat similar. It called for a teaspoon of basaltic vinegar added to the frozen strawberries. It really brought out the strawberrie’s taste without any noticeable vinegar taste. My kids and grandkids LOVED it. I wonder if you could do the same with this recipe. Do you think the vinegar would react poorly with the yogurt? I don’t make or eat much yogurt, so don’t know how it would react. What do you think?
Kevon–That’s a good question. I think in moderation it could be fine. As a matter of fact, I want to try it with balsamic now myself!
I think there’s a typo in the recipe:
” 8 ounces Greek-style frozen yogurt, thawed, or 1 pound fresh strawberries, hulled”
AnotherTexan–Thank you for noticing, but I had fixed it! Can you not see the correction? Either way, the correct ingredient is 8 ounces plain Greek yogurt, preferably full fat.
Yes, I see it now. I had loaded the page earlier today but took me a while to get back and read it. Probably should have reloaded first. Pardon the interruption.
No problem! I was just concerned that it might not be showing to anyone but me. Thanks for letting me know!
Thanks for such a delicious and easy recipe – it’s on track to become a family favorite!
We’ve enjoyed this twice now – once with fresh strawberries and a second time with bagged frozen peaches. The peaches weren’t peeled but it didn’t negatively affect the final product at all. We reduced the amount of cinnamon by half and replaced it with nutmeg in the peach batch. It was delicious both times.
Deb–Love the idea of using nutmeg with the peaches. And good to know they don’t need to be peeled. Delighted y’all are enjoying the recipe!
This is a delicious recipe! I made it with fresh strawberries, added a couple tablespoons of fresh lemon juice, and omitted the cinnamon. Very refreshing! I want to try it with peaches next.
Boomer–The lemon juice is a nice touch! I’ll definitely have to try that. So glad you enjoyed it!