I’ll never forget the first time I tasted homemade frozen yogurt straight from the freezer—my kitchen smelled like strawberries and sunshine, and I was convinced I’d discovered the secret to beating summer’s heat without sacrificing flavor. Today, I’m sharing my lightest, tangiest, and creamiest Strawberry Greek Frozen Yogurt. This no-churn dessert is a celebration of fresh fruit, protein-packed yogurt, and simple flavors that shine when temperatures climb.

Over the years, I’ve experimented with everything from elaborate ice creams to foolproof sherbets, but this recipe keeps stealing the show every time. It requires just five ingredients, minimal prep, and zero ice cream maker—making it perfect for busy weeknights, last-minute BBQs, or whenever you need a wholesome pick-me-up. Here’s the backstory: while rummaging through my fridge one sizzling July afternoon, I realized I had more Greek yogurt than I could eat before it expired and a pint of strawberries begging for a purpose. A quick blend later, and I was hooked—my new go-to for hot days.

Below, you’ll find everything you need to whip up this dreamy frozen treat. In Part 1, we’ll cover the ingredients and get started on the first two essential steps. Let’s dive in!

Ingredients

• 2 cups plain Greek yogurt (full-fat or 2% for extra creaminess)

• 2 cups fresh strawberries, hulled and chopped (plus a few reserved for garnish)

• 1 tablespoon lemon juice

• ½ teaspoon vanilla extract

Tip: If your strawberries aren’t peak-ripe, add an extra teaspoon of lemon juice or a drizzle of honey to boost sweetness.

Step 1: Puree the Strawberries

1. Place the chopped strawberries in a blender or food processor.

2. Add the lemon juice and vanilla extract—these two pantry staples brighten the berry flavor and round out the sweetness.

3. Pulse until you have a smooth, vibrant pink puree. Depending on your berries, you may need to scrape down the sides once or twice. You’re aiming for a silky consistency with no large chunks—this ensures an even swirl of fruit throughout your frozen yogurt.

Behind-the-Scenes Tip: I like to taste the puree before adding it to the yogurt. If your berries are extra sweet, you might skip any extra sweetener; if they’re subtly tart, you can stir in a teaspoon of maple syrup or honey.

Step 2: Fold in the Greek Yogurt

1. Transfer the strawberry puree into a large mixing bowl.

2. Dollop in the Greek yogurt by spoonfuls.

3. Using a rubber spatula, gently fold the yogurt into the puree until the mixture is completely uniform in color and texture.

Why Folding Matters: Vigorous stirring can deflate the airiness of yogurt, resulting in a denser final product. A gentle fold keeps the texture light and scoopable once frozen.

Step 3: Freeze

1. Choose your container wisely.
   A loaf pan or a shallow, freezer-safe container works best because it maximizes surface area, helping your frozen yogurt firm up more evenly.

2. Pour and level.
   Transfer the strawberry-yogurt mixture into your container, using a spatula to smooth the top so it freezes uniformly.

3. Cover tightly.
   Press a piece of plastic wrap directly onto the surface, or seal with a well-fitting lid. This prevents ice crystals from forming and keeps your frozen yogurt silky.

Tip: If you’re planning to freeze overnight, pop a piece of parchment paper or wax paper on top of the plastic wrap for extra protection against freezer burn.

Step 4: Firm Up

• Soft-serve texture: Freeze for 2–3 hours. The yogurt will be scoopable with a gentle push of the spoon, perfect for a “soft-serve” experience at home.

• Classic scoopable texture: Freeze for at least 4 hours, or ideally overnight. The extra time gives the mixture a chance to solidify fully, just like your favorite ice-cream shop offering.

Pro Tip: Twenty minutes before serving, let the container sit on the counter. This brief tempering makes scooping easier and gives you those beautiful, rounded mounds.

Step 5: Serve

1. Scoop with purpose.
   Use an ice-cream scoop dipped briefly in warm water—this helps carve perfect, uniform scoops.

2. Garnish and enjoy.
   Top each bowl or cone with the reserved chopped strawberries for a pop of color and fresh bite. A sprig of mint, sprinkle of granola, or drizzle of honey are all welcome companions.

3. Share the love.
   Serve immediately, and don’t be surprised when your friends lick their bowls clean!

Creative Variations

1. Chocolate-Chip Swirl
   After pouring the yogurt into the pan, sprinkle ⅓ cup mini chocolate chips over the top, then use a skewer to create a marbled effect. The result? Bite-sized pockets of melty chocolate in every scoop.

2. Mixed Berry Medley
   Substitute half the strawberries with raspberries or blueberries. The tartness of raspberries brightens the mix, while blueberries add a sweet, jammy note.

3. Citrus Mint Twist
   Add 1 teaspoon finely chopped fresh mint to the puree, and swap lemon juice for lime juice. This zesty version feels like summer in every bite.

4. Nutty Honey Crunch
   Just before freezing, fold in ¼ cup chopped toasted almonds or pistachios and 2 tablespoons honey. The nuts give texture, and the honey drizzles in pockets of sweetness.

5. Layered Parfait
   In individual serving cups, layer frozen yogurt with granola and fresh fruit, creating a pretty parfait that’s perfect for brunches or parties.

Pro Tips for Foolproof Frozen Yogurt

• Don’t overblend your strawberries. A few tiny flecks of fruit in the puree create a homemade, rustic look.

• Full-fat vs. low-fat yogurt: Full-fat Greek yogurt yields a richer, creamier texture, but 2% or even nonfat varieties will work in a pinch—just expect a slightly icier end product.

• Avoid freezer burn: Keep your frozen yogurt at the back of the freezer, where temperature is most stable.

Frequently Asked Questions

1. Can I use frozen strawberries instead of fresh?

Absolutely. If you’re working with frozen berries, thaw them first and drain any excess liquid so your puree isn’t too watery. You might need to adjust lemon juice or add a pinch of sweetener to balance the flavor, but the end result will still be deliciously creamy.

2. How do I prevent my frozen yogurt from turning icy?

Two keys: full-fat Greek yogurt and a tight seal. Full-fat yogurt contains more fat, which inhibits large ice-crystal formation. Equally important is covering the surface directly with plastic wrap or a lid—this cuts down on freezer burn and keeps the texture silky.

3. Can I make individual servings ahead of time?

Yes! Portion the mixture into small silicone molds or paper-lined muffin tins, then freeze. Once solid, pop them out and store in a freezer bag. These mini frozen yogurts are perfect for grab-and-go treats.

4. What if I want to add mix-ins like granola or chocolate chips?

Stir in your mix-ins just before freezing or, for a marbled effect, sprinkle them on top and swirl gently. Keep chunks small (¼-inch pieces) to ensure even distribution and smoother scoops.

5. How long will homemade frozen yogurt last?

Stored properly—tightly covered and kept at a consistent temperature—your frozen yogurt is best enjoyed within 1–2 weeks. After that, it can develop ice crystals and lose some creaminess.

6. Can I make this dairy-free?

You can substitute a thick coconut-milk yogurt, though the texture will be slightly different. Look for brands labeled “full-fat coconut yogurt” for the closest match. Keep in mind coconut yogurt can sometimes be tangier or sweeter, so adjust lemon juice and vanilla to taste.

7. Is there a way to make this extra tangy?

For a sharper flavor, swap half the lemon juice for lime juice, or fold in 2 tablespoons of sour cream with the yogurt. The slight tang plays beautifully against the sweetness of the strawberries.

Conclusion

There you have it—your very own batch of Strawberry Greek Frozen Yogurt, from fresh-puree to freezer-ready and scoopable perfection. What started as a simple fridge-raid experiment turned into a summer staple in my household, and I hope it becomes one in yours, too. Whether you dive into creamy scoops straight out of a loaf pan or show off mini molds at a backyard gathering, this recipe is as flexible as it is flavorful.

I’d love to hear how your frozen yogurt adventure turns out. Did you try the Citrus Mint Twist? Or maybe you went bold with a Nutty Honey Crunch? Drop a comment below with your favorite variation, or share a photo on Instagram and tag me—nothing makes my day like seeing your creations! If you have questions I didn’t cover here, ask away; I’m always happy to help troubleshoot or brainstorm new ideas.

Finally, if you enjoyed this recipe, be sure to subscribe for more no-churn desserts, easy weeknight dinners, and baking experiments gone right (and sometimes hilariously wrong). Your support means the world and keeps me motivated to test, taste, and share every tip I can. Until next time, stay cool, stay creative, and keep chasing those sweet, wholesome moments—one scoop at a time.

Happy freezing!

Strawberry Greek Frozen Yogurt

---

• Author: Mark's Recipe
• Total Time: 4 hours 10 minutes

Print Recipe

Pin Recipe

Description

A light, tangy, and wonderfully creamy frozen treat that highlights the bright flavor of fresh strawberries. Made with protein-rich Greek yogurt and just a touch of lemon and vanilla, this easy no-churn dessert is perfect for hot days or whenever you need a sweet, yet wholesome, pick-me-up.

---

Ingredients

Scale 1x2x3x

• 2 cups plain Greek yogurt
• 2 cups fresh strawberries, hulled and chopped (reserve a few for garnish)
• 1 tbsp lemon juice
• ½ tsp vanilla extract

---

Instructions

1️⃣ Puree the strawberries. In a blender or food processor, combine the chopped strawberries, lemon juice, and vanilla extract. Blend until smooth and vibrant pink.

2️⃣ Mix with yogurt. Transfer the strawberry puree to a mixing bowl. Gently fold in the Greek yogurt until the mixture is completely uniform in color and texture.

3️⃣ Freeze. Pour the mixture into a loaf pan or shallow, freezer-safe container. Smooth the top with a spatula. Cover tightly with plastic wrap or a lid.

4️⃣ Firm up. Freeze for at least 4 hours, or until the yogurt is solid enough to scoop. (For a softer “soft-serve” texture, you can freeze for 2–3 hours.)

5️⃣ Serve. Scoop into bowls or cones and garnish with the reserved chopped strawberries. Enjoy immediately!

Notes

• Sweetness level: If you prefer a sweeter treat, stir in 1–2 tablespoons of honey or maple syrup when you fold in the yogurt.
• Even creamier texture: Half-freeze for 2 hours, then stir vigorously with a fork (or beat with a hand mixer) to break up ice crystals before freezing the rest of the way.
• Flavor variations: Swap in raspberries, blueberries, or a mix of berries in place of the strawberries. A few fresh mint leaves blended in give a refreshing twist.

• Prep Time: 10 minutes
• Cook Time: 4 hours

Nutrition

• Serving Size: 4