Fresh Strawberry Frozen Yogurt

Fresh Strawberry Frozen Yogurt

Almost every shop that sells frozen yogurt is now offering “tart” yogurt, which is little more than yogurt-flavored yogurt, complete with the tang of the real thing. I like it, but not as much as I like regular yogurt or my homemade frozen yogurt, which uses a base of tangy Greek-style yogurt that is lightened with beaten egg whites. The tartness of the commercial frozen yogurt can be quite strong, and while this isn’t a bad thing in the plain yogurt variety, it’s not always a big plus for the fruit-flavored “tart” yogurts.

When it comes to these, although flavors like mango, blueberry and strawberry sound promising, the aforementioned tartness can overwhelm the flavor of the fruit. I like it when the sweetness of fresh fruit is showcased by the yogurt, not overshadowed by it. In this homemade variety, strawberries are definitely the star in the flavor department – even though a tangy yogurt is the base.

I used my usual frozen yogurt base and added lots of fresh strawberries to it, omitting vanilla and other flavorings that might mask the berries. My berries happened to be very, very sweet, but if yours aren’t quite sweet enough, you can always add a bit of extra sugar to the recipe. The only caveat to using fresh berries is that your yogurt (or ice cream, gelato, etc.) can develop large ice crystals after it has been stored for a while, since fresh fruit has a high water content. One trick that I used to make sure the yogurt stayed creamy was to add a little vodka to the mixture. This isn’t necessary and can be omitted if you prefer, but since alcohol has a lower freezing point than water, a little bit in a mixture can really help discourage the formation of large ice crystals. You can’t taste it in the finished product unless you want to try and punch up the strawberry flavor with some berry-infused vodka.

Even with the vodka, the yogurt did need to thaw a bit before it was soft enough to scoop again after a couple of days in the freezer. I like this best fresh from the ice cream maker, but a 15 minute wait for the yogurt to thaw still takes less time than a trip to the nearest frozen yogurt shop.

Fresh Strawberry Frozen Yogurt, coned

Fresh Strawberry Frozen Yogurt
1 1/3 cups fresh strawberries
2/3 cup sugar
2 tbsp vodka (optional)
2 1/2 cups Greek-style yogurt (approx 500g)
1/2 tsp cream of tartar
2 large egg whites, room temperature

Clean berries and trim off tops. In the bowl of a food processor, puree strawberries, sugar and vodka (optional) until mixture is very smooth.
In a large bowl, whisk berry mixture into greek yogurt (you may strain plain yogurt for about 5 minutes with a fine sieve or cheesecloth if you cannot find greek yogurt in your area to achieve a similar consistency).
In a medium bowl, beat egg whites and cream of tartar until eggs reach soft peaks. Fold into strawberry yogurt mixture. Pour everything into an ice cream maker and mix according to manufacturers’ directions. When yogurt has set up, you can serve it immediately or store it in a freezer-safe container, if you are not going to eat it right away.

Serves 6-8

Note: You could try this with frozen, defrosted berries, but it really will be best with freshly picked strawberries. You can also use any variety of Greek yogurt you like: full fat, low fat or nonfat.

21 comments

  1. Looks really good! I love strawberyy ice cream/yogurt………..has to be fresh strawberries though!

  2. *sigh* Two weeks ago I had three boxes of berries and could find nothing inspiring to make with them. I’ve never used raw egg in a recipe though. Do you suggest any substitutes? Thanks!

  3. Pooh – You can try using pasturised egg whites, if you like, as I’ve heard people have success with that. I generally use the raw egg whites, however.

  4. WOW – this looks sooooo delicious and refreshing! I love the photo where it’s just starting to drip – I wanted to lick that right off the screen! I have to break out the ice cream maker and try this one!

  5. Yum! This looks so good and refeshing!

    I have used pasteurized eggs before (when I’m feeling nervous!) for ice cream and they work great.

  6. Whoa! Awesome good that you have here. This would be great to eat during the summer.
    http://www.foodista.com

  7. I’ve used vodka before to keep homemade ice cream softer, but I’d never thought to use flavored vodka to enhance the flavor I was making!

  8. Do you think this would work ok with the fat free Greek Yogurt? Either way it looks really yummy.

  9. Sam – It will definitely work with nonfat Greek yogurt. I use it all the time!

  10. Thanks for the quick answer. I will be making this over the weekend to go with your pecan shortbread cookies. I think the buttery cookie will go awesome with the tart strawberries.

  11. I recommend this with meringue and almonds, so delicuous with the tart of the strawberry, sweet meringue and the smooth almonds..

  12. Really delicious and perfect for summer time. Thanks a lot!

  13. Gorgeous, Nicole! Just gorgeous. Reminds me of our happy strawberry days. I made it as well and it was delicious!:D

  14. Nice post! Yes, I lighten up my yogurt ice cream with beaten egg whites as well! Works great and gives the ice cream a light, melt in your mouth texture.

  15. Hi, It will definitely work with nonfat Greek yogurt, thanks.

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  20. Do you think this would work with other fruit, like peaches? That picture looks delicious!

  21. I’m looking at making some frozen yogurt with homemade yogurt. And will go for either strawberry or peach. Yours look great but I wanna know if the seeds of the berries make the frozen yogurt not as pleasant?

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