Learn how to make frozen yogurt without an ice cream maker and get my delicious recipe for Strawberry Frozen Yogurt with Lemon and Basil. Plus I’ve also got an exciting new cookbook to tell you about. This blog post is sponsored.
There are so many recipes that use yogurt on my site because I just plain love the stuff. Especially as an ingredient in recipes. I was therefore super excited to get a copy of the new book Yogurt Culture by Cheryl Sternman Rule.
This book takes yogurt as an ingredient seriously. It shows us that yogurt is “A tart, creamy ingredient, beautifully pure in its own right, one that can be paired not just with fruit but with meat, not just with sugar but with salt, not just alone but in combination with hearty grains, crunchy vegetables, protein-rich legumes, intense chocolate, fresh squeezed juices, endless herbs, and exotic spices whose provenance spans the globe.” (Sternman Rule, 13). It’s a truly beautiful book with so many delicious recipe ideas and tips for using yogurt in the kitchen.
To help celebrate this fantastic new book, Stonyfield sent me yogurt coupons and OXO sent me some tools that are perfect for making strawberry frozen yogurt.
Cheryl has the Ultimate Strawberry Frozen Yogurt recipe in her book. It has balsamic vinegar and rosemary in it, which sounds incredible, right? I wanted to do a really summery take on it so I decided that I’d swap out the vinegar for lemon juice, the rosemary for basil and add some lemon zest too. I was excited to make it.
But I’d forgotten to put my ice cream maker in the freezer. This happens all the time. So I experimented with making frozen yogurt without an ice cream maker. I ended up making it in a zip-top freezer bag. You lay it flat in the freezer and then every hour or so, smoosh it all up to remove all clumps and smooth it out. It worked really well!
Here’s how to make frozen yogurt without an ice cream maker:
First, because this was strawberry frozen yogurt, you hull a bunch of strawberries. This is quick and easy to do especially if you have the OXO huller. It took me a few tries to get the hang of it but now it’s my favorite gadget. It quickly and easily gets the greens and the hard top off without wasting any juicy fruit.
Then put the strawberries and the other ingredients into a food processor and blend.
From there, it goes into your zip-top bag.
Lay it out flat in the freezer and then squish it up every hour or so. When it gets to the right texture, scoop it into a bowl and eat it up.
If you’re not planning to eat it immediately, you can continue to let it freeze. But it’s going to freeze solid. To serve, you have to take it out of the freezer and leave it on the counter for a while. Then use your hands to squish it all up again before digging in.
You can make the recipe below using an ice cream maker if you have one. Just prepare the mixture in the food processor as described. Then follow the instructions on your ice cream maker. If you don’t have an ice cream maker, follow this easy method for making frozen yogurt without one. This recipe calls for whole milk Greek yogurt or for whole milk plain yogurt that has been strained. To strain the plain yogurt, use a very fine mesh sieve or line a sieve with a coffee filter. Set the sieve over a bowl and put it all in the fridge for an hour. Discard the liquid in the bowl and use the thick yogurt that’s in the sieve.
1 lb. hulled strawberries
1 lemon, zested and juiced
½ cup sugar
¼ cup packed fresh basil leaves
1 and ½ cups whole Greek yogurt or 2 and ½ cups whole plain yogurt strained as described above
1 Tbsp. corn syrup
Put the strawberries, lemon zest, 2 tablespoons of lemon juice, sugar and basil leaves in a food processor. Pulse 5-10 times until well chopped up. Add the yogurt and pulse a few more times. Add the corn syrup and puree until smooth (I like some flecks of strawberries and basil though so not completely smooth).
Transfer mixture to a large freezer bag. Remove all air from bag before sealing. Lay bag flat in the freezer. After an hour, take it out and smoosh it around. Lay it flat in the freezer. Repeat every hour. As the yogurt freezes, you will want to break up all chunks when you take it out. To do so, lay the bag flat in the counter. Use your fingers to push out any lumps such that the mixture is smooth again. When it is smooth but well-frozen, it’s ready to serve immediately. Or put it back into the freezer and leave it there. 25 minutes before serving, remove from freezer. Let it sit for 15 minutes then use your fingers to smooth it out again. You may want to put it back in the freezer for 5-10 minutes at this point to let it get a bit firmer again.
Disclosure: I’m proud to be a brand ambassador or Stonyfield. They compensate me to write about their yogurt on my site and to share about it on social media. For this post I was also sent a copy of the “Yogurt Culture” book by the publisher and the strawberry huller and ice cream scoop from OXO. All opinions are my own.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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