This Strawberry Frozen Yogurt Recipe is not like most recipes. Balsamic vinegar and minced rosemary lend subtle notes that amplify the creamy frozen strawberry yogurt. This delicious homemade frozen yogurt is sure to be a new family favorite and/or summertime tradition!
There is something I love about homemade frozen treats. The process can sometimes take days but after hours and hours of waiting for the beloved frozen treat to become frozen it is apparent very quickly that it is well worth the wait. Whenever I have fresh strawberries on hand I love to make this Strawberry Frozen Yogurt.
After the homemade frozen yogurt was done I shared a few bites with my baby, Ryder, whom at first was puzzled by why it was so cold. But after he got over the extreme temperature difference he loved it and kept opening up his mouth to be spoon fed more.
Table of contents
How to make frozen yogurt
In a food processor, pulse the strawberries, sugar, and vinegar in five 1-second bursts. Let stand at room temperature (go ahead and keep it in the food processor), covered, for 1 hour.
If using traditional yogurt, spoon it into a fine-mesh sieve set over a deep bowl. Refrigerate to drain off the whey for 1 hour only. Discard the whey or reserve it for another use. Add the yogurt to the food processor with the strawberries. (If using Greek yogurt, do not strain, but do not add the yogurt to the berries until after they have stood for 1 hour.)
Add the corn syrup to the yogurt mixture. Process until nearly smooth. Transfer to a covered container and refrigerate for at least 4 hours or overnight.
Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. After 20 minutes, add the rosemary. Continue churning until the mixture has fully thickened and is nearly scoopable. Transfer to a freezer-proof container and freeze for several hours until solid.
Let the frozen yogurt stand at room temperature at least 20 minutes before scooping with a hot, dry scoop. Garnish with rosemary if desired.
Tips & Tricks
Here are all my favorite tips and tricks when making frozen yogurt.
- Soft-Serve Frozen Yogurt – If you like soft-serve frozen yogurt you can eat it as soon as it’s done churning.
- Transferring Frozen Soft Serve Yogurt – You can pour the batter into a Tovolo Glide-A-Scoop Ice Cream Tub or Ice Cream Freezer Storage Containers. If you don’t have either you can transfer the batter to a metal loaf pan to further chill and develop deeper flavor. Press a sheet of parchment directly on the surface of the frozen yogurt, then cover tightly with aluminum foil.
- Recipe Yields – This Strawberry Frozen Yogurt recipe yields 1 generous quart. Which equals 8 half cup servings.
Frozen Yogurt Recipes
If you love frozen yogurt here are a few more recipes you might want to try.
- Mango Frozen Yogurt
- Blueberry Frozen Yogurt
- Pina Colada Frozen Yogurt Sundaes
- Pomegranate Frozen Yogurt
If you make this frozen strawberry yogurt, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Strawberry Frozen Yogurt Recipe
Equipment
- Food Processor
Ingredients
- 1 pound strawberries preferably organic
- ½ cup Sugar, plus 2 tablespoons
- 2 tablespoons balsamic vinegar
- 2½ cups plain whole-milk yogurt not Greek or 1½ cups plain whole-milk Greek yogurt
- 1 tablespoon light corn syrup
- 1 tablespoon finely minced fresh rosemary plus 1 teaspoon plus (optional) additional minced rosemary for garnish
Instructions
- In a food processor, pulse the strawberries, sugar, and vinegar in five 1-second bursts. Let stand at room temperature (go ahead and keep it in the food processor), covered, for 1 hour.
- If using traditional yogurt, spoon it into a fine-mesh sieve set over a deep bowl. Refrigerate to drain off the whey for 1 hour only. Discard the whey or reserve it for another use. Add the yogurt to the food processor with the strawberries. (If using Greek yogurt, do not strain, but do not add the yogurt to the berries until after they have stood for 1 hour.)
- Add the corn syrup to the yogurt mixture. Process until nearly smooth. Transfer to a covered container and refrigerate for at least 4 hours or overnight.
- Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. After 20 minutes, add the rosemary. Continue churning until the mixture has fully thickened and is nearly scoopable. Transfer to a freezer-proof container and freeze for several hours until solid.
- Let the frozen yogurt stand at room temperature at least 20 minutes before scooping with a hot, dry scoop. Garnish with rosemary if desired.
Notes
- Soft-Serve Frozen Yogurt – If you like soft-serve frozen yogurt you can eat it as soon as it’s done churning.
- Transferring Frozen Soft Serve Yogurt – You can pour the batter into a Tovolo Glide-A-Scoop Ice Cream Tub or Ice Cream Freezer Storage Containers. If you don’t have either you can transfer the batter to a metal loaf pan to further chill and develop deeper flavor. Press a sheet of parchment directly on the surface of the frozen yogurt, then cover tightly with aluminum foil.
- Recipe Yields – This Strawberry Frozen Yogurt recipe yields 1 generous quart. Which equals 8 half cup servings.
Nutrition
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Kayle (The Cooking Actress)
oooh such a beautiful and creative recipe for froyo!
Katie
Thanks Kayle! It’s so good!