Here’s my rendition of strawberry ripple frozen yogurt. The addition of lemon and salt make this lip-smacking good. I usually prefer straight, sweet ice cream or frozen yogurt that tastes like ice cream exclusively, however this frozen yogurt tastes like strawberry ice cream.
And is it me or does it seem like strawberries are available almost year-round on the west coast of the U.S? We’re a bit spoiled over here. But in case you’re thinking of moving to Seattle, it does rain occasionally. And in the summer it rains sunshine and berries. Summer is good to us.
Note: This recipe originally appeared in 2013 as part of another post and I’ve republished it here to stand on its own. I hope you enjoy it! It does call for using an ice cream maker but read the recipe notes on how to make it without an ice cream maker.
Strawberry Frozen Yogurt
- Ice cream maker (optional)
- 4 cups strawberries trimmed and sliced (about 24 ounces)
- 3 tablespoons lemon juice
- 1/2 cup honey or maple syrup
- 1/4 teaspoon salt
- 1/2 cup almond milk or other milk
- 1 1/2 cups yogurt
- Add the strawberries, lemon juice, maple syrup, and salt to a medium saucepan and bring to a steady low boil.
- Cook for 10 minutes or until the strawberries begin to soften. Turn off the heat and cool for 10 minutes.
- Using a potato masher or fork, break up the strawberries so that most are at least somewhat mashed.
- Add the almond milk and yogurt to the strawberry liquid and blend well with a spoon.
- Chill the mixture in the refrigerator for at least 1 hour. The longer you chill it the better the consistency of the froyo.
- Place the strawberry yogurt mixture in your ice cream maker and follow the manufacturer's directions. If you don't have an ice cream maker, you can place the mixture in the freezer for 30 minutes at a time and take it out and blend it with a spoon and place it back in the freezer until it starts to take on the consistency of frozen yogurt before freezing it.
- Place the froyo in a freezer-proof container and let it sit in the freezer for a few hours if it's still a bit too soft to scoop.
- Serve cold. To soften it, remove it from the freezer a few minutes before serving. Store covered in the freezer for several weeks.
Which plantbased yoghurt do you use on SCD?
Yogurt made with coconut milk or almond milk work well, or even cashew yogurt (search my site for this one).
I don’t have ice cream maker so I put in plastic container??
You can put it in any container—even a blender container and gently blend it every 30 minutes for a few cycles until it thickens enough. The goal is to get it to freeze evenly. That what churning does with an ice cream maker. Hope that makes sense.
I’m confused as to the amount of yogurt required. Is it 5 cups? Thank you!
Thanks for the callout! The “/” should have been a period 🙂 Fixed.