Baby, it’s hot outside—and that means it’s the perfect time to get out the ice cream maker and make an icy treat. We decided to make some frozen yogurt last week, and it couldn’t have been easier. The base of this concoction was thick Greek yogurt, which makes a frozen yogurt that is decidedly rich and creamy.
We made our batch with sweetened strawberries, which paired very nicely with the yogurt’s natural tangy flavor. I’ll give you the basic recipe, and you can experiment with other fruits or flavorings. The best part of this recipe? No cooking is required, so your kitchen will stay nice and cool—and so will you. Let’s get started, shall we?
First, wash, hull and slice a pint of fresh strawberries:
Next, add a half cup of sugar and a tiny pinch of salt (which sounds weird, I know, but adds to the flavor in a powerful way). Mash the berries. We used a good old-fashioned potato masher:
Now it’s time to add the yogurt. Last week I happened to have some samples of fabulous, creamy, authentic Greek yogurt that the nice folks at Olympus sent me to try, so I used that. You can also make your own Greek yogurt if you like. As far as the fat content, you can suit yourself. The recipe will work with nonfat and low-fat yogurt. We used the yogurt made from whole milk just to be extra decadent. Add 2 cups of yogurt to the mix:
Then mix it together until well combined.
Chill the mixture for an hour, and then pour it in the ice cream maker and start churning:
…and churning…until it’s done!
You can eat the yogurt now, and it will be like the soft-serve variety they sell at frozen yogurt restaurants. Or you can pack it in a container, cover it and freeze it for a couple of hours. Then it will be harder, like ice cream. As you can see, we had ours straight from the ice cream machine:
When you take that first bite of your own homemade frozen yogurt, you’ll notice how fresh the fruit tastes compared to the store-bought product. It’s so darned good!
Here’s the recipe:
Homemade Frozen Yogurt
- 1 pint organic strawberries, washed, hulled and sliced (or substitute your own fruit)
- 1/2 cup pure cane sugar (or more or less to suit your tastes)
- pinch of salt
- 2 cups Greek yogurt
In a large bowl, mash the strawberries or other fruit and mix with the sugar and salt until the sugar is dissolved. Add the yogurt and stir until combined. Refrigerate 1 hour. Freeze in your ice cream maker according to the manufacturer’s instructions. Serve at once, or cover and freeze for a firmer product. (Note: if you make this with nonfat or lowfat yogurt and freeze it in the freezer, you may need to thaw it for ten minutes and stir it a bit before serving.) Makes about 3 1/2 cups, or 6 to 8 servings.
You can play around with this recipe to suit your tastes. It’s grand with fresh peeled, chopped peaches. If you want to make vanilla yogurt, you can increase the amount of yogurt to 3 cups, skip the berries, reduce the sugar to 1/3 cup, and add a teaspoon and a half of good vanilla extract before freezing.
Enjoy, and if you make a batch of homemade frozen yogurt you know we’d all love to hear all about it!