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Ultimate Strawberry Frozen Yogurt

Strawberry Frozen Yogurt Recipe

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!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 2 hours
Chill Time: 2 hours
Total Time 4 hours
Servings 8
Calories 125kcal
Author Katie


  • Food Processor
  • KitchenAid Ice Cream Attachment


  • 1 pound strawberries preferably organic
  • ½ cup Sugar, plus 2 tablespoons
  • 2 tablespoons balsamic vinegar
  • 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


  • 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.


  • 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.
Recipe Adapted From: Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food 


Serving: 0.5c | Calories: 125kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 39mg | Potassium: 213mg | Fiber: 1g | Sugar: 22g | Vitamin A: 90IU | Vitamin C: 34mg | Calcium: 106mg | Iron: 1mg