No Churn Strawberry Frozen Yogurt

This strawberry frozen yogurt is our favorite summer treat. It's creamy, light, refreshing, and super easy to make with only 3 ingredients.

You don't need an ice cream machine to make this treat, but you do need a food processor or a blender. Only THREE ingredients are mixed together and frozen. It doesn't get any easier than this!

Even better: it's so light, you can have an extra scoop without the guilt.

Sure, it's easy to buy a container of frozen yogurt and call it a day. But I never really know what's in it. Not that I'm ingredients Nazi, but I am being conscious of what's on the labels as much as the next guy.

So, I'd rather make it from scratch especially when it's so easy. Besides, I had extra yogurt that I was trying to use up for days. More on that in another post. I was coming up with all kinds of recipes with yogurt, ha!

In case you're wondering what kind of strawberries are those in the pictures: We planted a few musk strawberry plants in our backyard just three years ago and they are spreading rapidly.

They are larger than wild strawberries but smaller than regular and oh-so-sweet and fragrant (and a great groundcover, as you can see behind my hand).

This froyo is just as creamy as ice cream, delicious, and not overly sweet. A perfect summer treat for the whole family.

Ingredients:

• frozen or fresh strawberries
• plain full-fat Greek yogurt
• condensed milk

Directions:

1. In a food processor, blend together all ingredients until creamy.
2. Transfer it to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight.
3. Serve the frozen yogurt immediately or keep frozen in an airtight container until ready to serve.

Recipe Tips:

- Use different fruit for different flavors. If using frozen fruit, especially large pieces like peaches, cut them down to go easy on your food processor.
- Substitute condensed milk with honey. Start with ¼ cup and add more if necessary.
- Only use the full-fat yogurt - it's creamier, although not as healthy.
- Frozen yogurt is best when enjoyed the same day. If it's frozen for longer than a day, it will become a solid block.
- Freeze it in individual containers or make a smaller batch.
- Thaw it for 15-20 minutes before serving.
- Add a little sugar (¼ cup per quart) Sugar inhibits the formation of ice crystals and also keeps the frozen yogurt creamy.
- Pre-scoop it then put it back in the freezer.
- Portion out the frozen yogurt in muffin cups.

What is no-churn?

The ice cream or yogurt base is where it all begins. Unlike some bases, this one doesn't require an ice cream maker nor any cooking. The condensed milk acts as the thick base.

Related Posts:

• Rum and Raisins Gelato
• No-Churn Coconut Lime Ice Cream Bars
• No-Churn S'mores Ice Cream
• Nutella Blueberry Popsicles
• Margarita Ice Cream

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No Churn Strawberry Frozen Yogurt

By Jas

A perfect summer treat for the whole family, this no-churn strawberry frozen yogurt is creamy, light, and super easy to make with only 3 ingredients.

3.7 from 7 votes

Rate this Recipe Print Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Dessert

Cuisine American

Yields 4 servings

Calories 216 kcal

Ingredients

1x2x3x

• ▢ 3 cups frozen or fresh strawberries
• ▢ 2 cups plain full-fat Greek yogurt
• ▢ ½ cup condensed milk

Cook ModePrevent your screen from going dark

Instructions

• In a food processor, blend together all ingredients until creamy.
• Transfer it to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight.
• Serve the frozen yogurt immediately or keep frozen in an airtight container until ready to serve.

Notes

~ Free Tip ~

• Use different fruit for different flavors. If using frozen fruit, especially large pieces like peaches, cut them down to go easy on your food processor.
• Substitute condensed milk with honey. Start with ¼ cup and add more if necessary. 
• Only use the full-fat yogurt - it's creamier, although not as healthy.
• Frozen yogurt is best when enjoyed the same day. If it's frozen for longer than a day, it will become a solid block.
• Freeze it in individual containers or make a smaller batch.
• Thaw it for 15-20 minutes before serving.
• Add a little sugar (¼ cup per quart) Sugar inhibits the formation of ice crystals and also keeps the frozen yogurt creamy.
• Pre-scoop it then put back in the freezer.
• Portion out the frozen yogurt in muffin cups.

Nutrition

Calories: 216kcal (11%) | Carbohydrates: 33g (11%) | Protein: 14g (28%) | Fat: 4g (6%) | Saturated Fat: 2g (10%) | Cholesterol: 18mg (6%) | Sodium: 86mg (4%) | Potassium: 448mg (13%) | Fiber: 2g (8%) | Sugar: 29g (32%) | Vitamin A: 115IU (2%) | Vitamin C: 65mg (79%) | Calcium: 236mg (24%) | Iron: 1mg (6%)

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