Name: Strawberry Frozen Yogurt
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 3 cups frozen strawberries; 1 cup plain Greek yogurt (or dairy-free yogurt); 2–3 tablespoons honey or maple syrup (to taste); 1 tablespoon lemon juice

A refreshingly creamy and naturally sweet Strawberry Frozen Yogurt made with just four simple ingredients. This no-churn treat is my go-to healthy dessert on warm summer days or any time I’m in the mood for something fruity, light, and satisfying.

Why You’ll Love This Recipe

I love how quick and easy it is to whip up this frozen yogurt using ingredients I usually already have on hand. It’s naturally sweetened, loaded with real fruit, and customizable to fit any dietary preference. Plus, there’s no need for an ice cream maker—it all comes together in just a few minutes using a blender or food processor. Whether I want a soft-serve texture right away or a firmer frozen treat later, this recipe delivers every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups frozen strawberries

1 cup plain Greek yogurt (or dairy-free yogurt)

2–3 tablespoons honey or maple syrup (to taste)

1 tablespoon lemon juice

Directions

I start by adding the frozen strawberries, yogurt, honey or maple syrup, and lemon juice to a high-powered blender or food processor.

I blend everything until the mixture becomes smooth and creamy, pausing to scrape down the sides as needed.

Then I give it a taste and adjust the sweetness if needed by adding a bit more honey or maple syrup.

If I want a soft-serve texture, I serve it immediately.

For a firmer consistency, I transfer the mixture to a freezer-safe container and freeze it for 1–2 hours.

If I’ve frozen it longer, I let it sit at room temperature for 10–15 minutes before scooping for the best texture.

Servings and timing

This recipe makes 4 servings.

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Calories: 90 kcal per serving

Variations

Vegan version: I use dairy-free yogurt and maple syrup for a fully plant-based treat.

Berry blend: I sometimes mix in other frozen berries like raspberries or blueberries for a different flavor.

Extra creamy: A splash of coconut milk or cream gives it a richer texture.

Tropical twist: Swapping some of the strawberries with frozen mango or pineapple adds a bright tropical note.

Toppings: I top it with fresh fruit, granola, shredded coconut, or a drizzle of nut butter for extra indulgence.

Storage/Reheating

I store leftovers in a freezer-safe airtight container for up to 2 weeks. When I’m ready to enjoy it again, I let it sit on the counter for 10–15 minutes to soften. This brings back that smooth, scoopable texture. I never reheat it, but letting it slightly thaw works perfectly.

Related Recipes:

The Best Chicken Salad You’ll Ever Make

FAQs

How do I keep the texture smooth after freezing?

I let it thaw for about 10–15 minutes at room temperature before scooping. That softens it just enough to get that creamy texture back.

Can I use fresh strawberries instead of frozen?

Yes, but I’d recommend freezing them first. Frozen berries help create the thick, creamy texture right away without needing extra freezing time.

Is this recipe suitable for kids?

Absolutely. It’s naturally sweetened and full of real fruit, so it’s a treat I feel good about giving to kids.

Can I use a regular blender instead of a high-powered one?

Yes, but I might need to let the strawberries sit out for a few minutes to soften slightly. A regular blender may take a little longer, but it’ll still get the job done.

What yogurt works best for this recipe?

I like using plain Greek yogurt for its creaminess and protein boost, but any plain or vanilla yogurt—dairy or non-dairy—works well too.

Conclusion

This strawberry frozen yogurt is one of my favorite quick and healthy desserts. It’s vibrant, naturally sweet, and comes together in minutes without any fancy equipment. Whether I’m looking for a light summer treat or just a guilt-free dessert, this one always hits the spot.

📖 Recipe: