Ingredients3 h 10 m servings 177 cals
- Place strawberries, sugar, vanilla extract, and half-and-half in a blender; puree until smooth. Add yogurt (see Cook's Note) and pulse until combined.
- Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer frozen yogurt to a lidded plastic container. Cover surface with plastic wrap and seal. For best results, let it ripen in the freezer for at least 2 hours or overnight before serving.
- Cook's Notes:
- Full-fat yogurt is recommended for a creamier feel and richer flavor.
- For frozen yogurt with some strawberry texture, skip the blender step and let the strawberries and sugar macerate for an hour or more. Mash until strawberry pieces are your desired texture and then combine with remaining ingredients.
Per Serving: 177 calories; 2.8 g fat; 31.6 g carbohydrates; 6.6 g protein; 10 mg cholesterol; 83 mg sodium. Full nutrition
ReviewsRead all reviews 5
I only made one change in the recipe--instead of using granulated sugar, I used equal amounts Truvia (18 packets). I do NOT have an ice cream machine. What I did insead was puree the ingredients...
The first time I made this I kept to the recipe but used non fat yogurt. It was too much yogurt and cream for me. Tasted more like plain frozen yogurt and milk than strawberries. I don't see ho...
Great way to use up bulk strawberries. Mixture also makes a nice smoothie. Not too sweet and lovely alternative to ice cream
This recipe was almost perfect. Just a tad too sweet. I would probably use a third less sugar than the recipe calls for next time. The strawberry taste was just right and the yogurt makes it ...