Strawberry Frozen Yogurt
Tangy Greek yogurt blended with sweet, ripe strawberries and frozen into a bright pink, refreshing scoop.
← Nouns Cooking · Dessert Parlour
Ingredients
- 450 g Strawberries, hulled and halved
- 100 g caster sugar
- 2 tbsp lemon juice
- 1 pinch Salt
- 350 g full-fat Greek yogurt
- 4 tbsp Condensed milk
Method
- Toss the strawberries with the sugar, lemon juice and salt and leave for 30 min, stirring once, until they release lots of juice.
- Blend the strawberries and their juice until smooth, then whisk in the yogurt and condensed milk.
- Chill the mixture for 1 hour if you have time, then churn in an ice-cream machine for 20–25 min, until thick like soft-serve.
- Scrape into a tub and freeze for 2 hours, until scoopable.
- No machine? Freeze in a shallow tub and beat it with a fork or whisk every 45 min until it is evenly frozen, about 3 hours.
Tips
- Full-fat yogurt makes a much creamier, less icy result than low-fat.
- It sets hard after a day in the freezer; let it soften for 10–15 min before scooping.
Sources
Written in our own words after cross-checking these recipes:
Open Strawberry Frozen Yogurt in Nouns Cooking