Favorite Strawberry Frozen Yogurt – Yummy Toddler Food

This Strawberry Frozen Yogurt is super easy to make, filled with nutritious ingredients, and is so darn creamy. Bonus: You don’t even need an ice cream maker!

It’s really amazing how good homemade frozen yogurt can be—and all you need to do is dice up some berries and stir them together with a few other ingredients you might already have on hand! It’s creamy, flavorful, and fresh.

This Strawberry Frozen Yogurt is one of those kid-friendly recipes that I’ve been making for years, both for myself, and for my kids. I couldn’t get enough when I was needing refreshing and healthy pregnancy snacks in the summer, and we often share it with friends during backyard dinners in the warmer months.

I love making this dessert for kids when I have strawberries with really great flavor since that ensures the final result will be the most delicious—though it’s possible to adjust the flavor and sweetness with the rest of the ingredients if your strawberries aren’t bursting with flavor, so no worries!

(You may also like Healthy Strawberry Muffins, Strawberry Yogurt, Fresh Strawberry Sheet Cake, and Strawberry Popsicles if you have more strawberries to use up.)

Ingredients You Need

To make this easy Strawberry Frozen Yogurt recipe, you’ll need the following ingredients on hand and ready to go.

• Whole-milk plain Greek yogurt: This style of yogurt helps the final result be very creamy. If you only have regular yogurt, see the Notes at the bottom of the recipe for details on how to make it work!
• Fresh strawberries: You can also use frozen strawberries if needed, though thaw them first if you do.
• Lemon: This helps brighten the flavor, so I prefer to use fresh lemon juice here.
• Honey or maple syrup: You can add this to taste after you blend the mixture since the sweetness in the berries varies.
• Vanilla extract: A little vanilla helps round out the flavor of the strawberry frozen yogurt nicely.

TIP: You can also try my plain Greek Frozen Yogurt, too.

Step-by-Step Instructions

Here’s a look at the basic process for making Strawberry Frozen Yogurt so you know what to expect. Go to the full Strawberry Frozen Yogurt recipe at the bottom of the post for the full info, including the amounts and the timing.

Step 1. Add the ingredients to a freezer-safe container. Stir together well to make a uniform mixture.

Step 2. Seal the lid and freeze. Let soften a bit at room temperature before serving and stir well.

TIP: This freezes hard, so you need to let it sit out a bit before you’ll be able to serve it. Mash it up a bit to break up any ice crystals—it should quickly become super creamy once you do that.

How to Store

Store Strawberry Frozen Yogurt in a freezer-safe container for up to 2 weeks in the freezer. Let sit at room temperature for a bit to soften before serving.

You can also store in smaller individual serving-size containers, and you can freeze the mixture into popsicle molds to make Strawberry Popsicles, too.

Best Tips for Success

• Freeze in individual portions if desired. They will soften faster at room temperature.
• Try with other fresh berries like raspberries.
• Freeze the mixture into popsicle molds if desired.
• You could churn this in an ice cream maker and serve immediately for a soft frozen texture.
• To make this with regular-style yogurt for babies, simply place a little more than the recipe calls for into a paper towel-lined fine-mesh sieve placed over a bowl. Let it drain for at least an hour to let out some of the liquid and thicken the yogurt. You can also do this with Greek yogurt for an extra creamy texture.
• It’s possible that this will work just as well with Greek-style nondairy yogurt. Please comment below if you try that out!

I love hearing how your kids like my recipes, so please comment below to share their feedback. I so appreciate each and every comment!

Get Recipe Ingredients

• Optional for extra creaminess: Place a mesh colander lined with a paper towel over a bowl. Add yogurt and let strain for 1-2 hours. Discard liquid and proceed with the recipe.

• In a freezer-safe container, stir together all ingredients until well-combined. Taste it to adjust the sweetness as you like. (You may need a little more honey or maple syrup if your strawberries aren’t super flavorful.)

• Seal the lid and freeze for 4-6 hours or until just firm, or overnight.

• Let sit out for 20-30 minutes before serving to soften. Stir and mash it up before serving for the creamiest consistency. (Doing that will break up any ice crystals that form.)

• Freeze in individual portions if desired for up to 3 months. Smaller portions will soften faster at room temperature.
• Let this sit at room temperature for a bit before serving so it’s very creamy (and not frozen solid).
• Try with other fresh berries like raspberries.
• Freeze the mixture into popsicle molds if desired.
• You could churn this in an ice cream maker and serve immediately for a soft frozen texture.
• To make this with regular yogurt, simply place a little more than the recipe calls for into a paper towel-lined fine-mesh sieve placed over a bowl. Let it drain for at least an hour (or longer) to let out some of the liquid and thicken the yogurt.
• Dairy-free: Try coconut cream (from a can) or nondairy Greek style yogurt like the kind from Siggi’s.

Calories: 139kcal, Carbohydrates: 24g, Protein: 11g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 5mg, Sodium: 37mg, Potassium: 212mg, Fiber: 1g, Sugar: 23g, Vitamin A: 9IU, Vitamin C: 23mg, Calcium: 117mg, Iron: 1mg

This post was first published June 2020.