Fresh Strawberry Frozen Greek Yogurt
Fresh Strawberry Frozen Greek Yogurt is like a frozen smoothie in a bowl. It’s refreshing, delicious, and bursting with fresh strawberry flavor!
It’s been ridiculously hot lately, and I’ve been smoldering. The older I get, the less I can tolerate the heat, so you know what that means…frozen treats! I’ve said it before — ice cream is something I’ll eat year round, but in the heat of summer, there’s nothing better. Normally I go with vanilla ice cream because it’s a blank canvas and I can doctor it up any which way I want…salted caramel sauce, chocolate syrup, crumbled brownie…you name it, it works. My other standbys include mint chocolate chip or coffee, and rarely do I take a walk on the fruity side. This Fresh Strawberry Frozen Greek yogurt is out of my norm — it’s a BIG walk on the fruity side — and with the weather being what’s it’s been, it was such a refreshing change. 🙂
My oldest son is like me and goes the vanilla-chocoalte angle most of the time, but my youngest son is all about fruity flavor, and orders sorbets whenever we go to an ice cream shop. The first ice cream I ever made in my ice cream maker was my Mixed Berry Pomegranate Sorbet when my son requested it after recovering from the flu, and he’s been asking me to make more ever since. While I like it, it’s just not something I want often. Perhaps I’m a bit selfish, but when I have ice cream, I want it to be creamier. The Greek yogurt made this extra creamy, which made all of us happy. 🙂
I know many of you don’t have an ice cream maker, but I honestly think you could whip up the base for this and freeze it without one. I made Frozen Fruity Yogurt Cups last year without an ice cream maker and it worked just great, so I don’t see why this won’t. I think it’s worth the gamble, don’t you?
Now, I’m not a big pink person, but I have to say that I thought the color of this frozen yogurt was bee-u-tiful! It’s such a gorgeous dark pink that you don’t see in strawberry ice cream every day. That’s because there’s a whopping 1 pound of delicious, farmer’s market fresh strawberries in it, and the color from those juicy, red berries just cannot be faked.
Since I’ve never made strawberry ice cream before, I followed the recipe for Strawberry Frozen Yogurt almost exactly as it appeared in my cookbook The Perfect Scoop, by David Lebovitz (if you have an ice cream maker, I highly recommend this book). The recipe called for 2/3 cup of sugar, which didn’t sound like an absurd amount to me, so I went with it. I think it was just a touch too sweet, probably because the strawberries I used were very sweet to begin with. Taste your fruit beforehand, and if it’s very sweet, about 1/2 cup of sugar would probably suffice. I guess it also depends on how big of a sweet tooth you have, too. 😉
I made this frozen yogurt the same day that I made my Almond Coconut Chia Seed Granola, and that was no coincidence. I had in my head that granola would be the perfect topper for this frozen Greek yogurt. Guess what? I loved it. 🙂 If you end up making this froyo, I highly recommend the granola too. I’m a big believer that every frozen treat needs some kind of topping for texture or crunch, and this was no exception.
So get those berries churning! You’ll be glad you did. 🙂
- 1 pound fresh strawberries, rinsed and hulled
- 1 tablespoon fresh orange juice*
- ⅔ cup sugar*
- 1 cup plain whole milk Greek yogurt (I used Chobani)
- 1 teaspoon fresh lemon juice
- Slice the strawberries into small chunks, and place in a medium bowl. Add the orange juice and sugar, and stir to combine. Let stand at room temperature for 1 hour to macerate, stirring occasionally to help the sugar dissolve.
- After 1 hour, place the strawberry mixture in the blender. Add the Greek yogurt and lemon juice, and puree until smooth. Refrigerate for 1 hour, then freeze in your ice cream maker according to manufacturer's instructions. Freeze in your freezer in an airtight container and enjoy!
*You may substitute kirsch, vodka, or other alcohol for the orange juice, which would add some depth of flavor and offset the sweetness a bit.
Recipe adapted from Strawberry Frozen Yogurt in The Perfect Scoop by David Lebovitz.