Strawberry frozen yogurt recipe
Enjoy a refreshing treat that combines the tangy taste of yoghurt with the sweet burst of strawberries, enhanced with a touch of honey for natural sweetness. This strawberry frozen yogurt recipe is perfect as a light dessert and is easy to make without an ice cream maker – simply blend and freeze for a smooth, scoopable treat. Prepare to indulge in a homemade dessert that looks as good as it tastes!
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Ingredients
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150 g
Frozen strawberries
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2½ tbsp
Honey
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To garnish
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Fresh strawberries
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Use skyr for an extra creamy, tangy texture
For an extra creamy and tangy twist on your homemade yoghurt ice cream, consider using skyr instead of regular yoghurt. Skyr's naturally thick and velvety texture creates a denser, more indulgent ice cream, while its subtle tartness balances the sweetness of the fruit and honey. It's also high in protein, creating a smoother mouthfeel. Whether you opt for plain skyr or a flavoured variety like strawberry or vanilla, it adds a rich, satisfying depth to your frozen treat.
Freeze it right: simple tricks for the smoothest frozen yogurt.
To make sure your dessert is smooth, use a shallow, freezer-safe container for even freezing. Cover it tightly to stop ice crystals and keep out unwanted freezer smells. Stir the mixture every 45 minutes with a fork or hand whisk to break up ice crystals, which helps make it creamier. Aim for a soft serve texture by freezing for about 2½ hours. If the ice cream gets too hard, let it sit at room temperature for a few minutes before serving.
Add a flavour boost with roasted strawberries
Roasting strawberries is an easy way to intensify their flavour and add a rich, jammy contrast to your yoghurt ice cream. Simply halve fresh strawberries, toss them with a little honey or sugar, and spread them on a baking tray lined with parchment paper. Roast at 180 °C for about 15-20 minutes, or until they’re soft, glossy, and slightly caramelised. Let them cool before spooning over the ice cream. The roasting brings out their natural sweetness and adds a warm, fruity depth that complements the creamy tang of the yoghurt ice cream perfectly.
Questions about this yoghurt ice cream recipe
Have questions about getting this recipe just right? Whether you’re using an ice cream machine, adding fruit, or just trying to scoop it smoothly, these quick tips will help you make the most of every batch. Here’s what to know for a perfectly creamy, refreshing result every time.
Can I make frozen yoghurt with an ice cream machine?
Yes, absolutely! Using an ice cream machine can give your dessert an even smoother and creamier texture. After blending the ingredients, chill it thoroughly in the fridge. Then pour it into your machine and churn according to the manufacturer’s instructions. The constant churning incorporates air and prevents ice crystals from forming, giving you a soft, scoopable result that feels just like classic ice cream, but lighter and tangier.
What is the easiest way to scoop frozen yoghurt?
For smooth, effortless scooping, let the frozen dessert sit at room temperature for 5-10 minutes after taking it out of the freezer. This softens it just enough without melting. Use a metal ice cream scoop dipped in hot water, this helps it glide through the frozen surface. If you’ve stored the ice cream in a shallow container, even better – it thaws more evenly and is easier to portion.
Can I mix other fruits into my frozen yoghurt?
Absolutely! This recipe is incredibly versatile and pairs well with a wide variety of fruits. Simply replace the strawberries with the same amount of other frozen fruits like blueberries, raspberries, mango, pineapple, or cherries. These options mix well with yoghurt and honey, keeping the ice cream creamy. Make sure to use frozen fruit to get the right texture. Also, consider the natural sweetness of the fruit you pick and taste the mixture before freezing to adjust the honey as needed.
Nutritional values
Nutritional value, per
221 Kcal
| Fibre | 2.1 gram fibers |
| Protein | 1 gram |
| Fat | 0.4 gram |
| Carbohydrates | 52.4 gram |
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Scoop, swirl, or stack: serving ideas for yoghurt ice cream
This recipe is as fun to serve as it is to eat, so get creative! Scoop it into cones or bowls and top with fresh fruit, roasted berries, or a drizzle of honey for a simple, elegant treat. Swirl in coulis, nut butter, or fruit compote just before freezing for beautiful ribbons of flavour throughout. Want to impress? Stack scoops between thin biscuits or oat cookies for easy frozen sandwiches.
Why ingredient temperature matters more than you think
Getting the temperature right can make a big difference in how your dessert turns out. Using cold ingredients – especially the yoghurt and frozen strawberries – helps the mixture freeze faster, resulting in a smoother texture with fewer ice crystals. If your mixture is too warm when it goes into the freezer, it can take longer to set and become icy or grainy.
Leftover strawberries? Sweet ideas to use them up
Got a handful of strawberries left after making your yoghurt ice cream? Don’t let them go to waste, turn them into something delicious! Try a simple strawberry mousse for a quick, creamy treat with just a few ingredients. It’s creamy, airy, and perfect as a refreshing dessert.
Or make a batch of this yoghurt bark: simply swirl yoghurt and chocolate onto a tray, top with sliced strawberries and herbs, then freeze and snap into pieces. It’s an easy, luxurious snack that’s as pretty as it is tasty.
