Karen's Strawberry Frozen Yogurt

5 from 1 vote

Karen's Strawberry Frozen Yogurt

A smooth, creamy mouthfeel – decadent like ice cream yet lighter. Tangy with a burst of natural strawberry flavor. Simple to make with wholesome ingredients.

Prep Time10

Cook Time30

Total Time1 40

Course: Appetizer, Dessert, ice cream

Cuisine: American

Keyword: best frozen yogurt, strawberry frozen yogurt

Servings: 1/2 cup, makes 3 pints

Author: Karen Sheer a zest for life

Equipment

1 ice cream machine

Ingredients

3 cups fresh or frozen strawberries
1 1/4 cup pure cane sugar
1/4 cup brown rice syrup (can use non-gmo corn syrup or Lyle’s syrup - I do)
2 tablespoons filtered water
1/8 teaspoon sea salt
2 teaspoons lemon juice (optional)
1 1/4 cup buttermilk
2 1/2 cup Greek yogurt (I use full fat)
1/4 cup freeze dried strawberries chopped

Instructions

Hull the strawberries I fresh. Rinse and part dry. See below if using frozen.
Add sugar, syrup, water and salt in a 2 quart non-reactive pot. Bring to a boil, stirring. Add strawberries, stir and reduce to a simmer.
Cook uncovered for 5 minutes. Remove from the heat, let cool 5 minutes. Add lemon juice (optional.) For Frozen Strawberries: Add them frozen to the pot, bring to a simmer and cover, cook 5 minutes until mostly defrosted, add lemon juice if using, cool 5 minutes.
Add the strawberry mixture to the carafe of a blender. Purée smooth from low speed to high – one minute. Add the buttermilk (will cool down the mixture) and blend one minute. Add the yogurt and blend one minute – scrape down the carafe as needed.
Add the yogurt mixture to a large bowl, cover an refrigerate until cold – 4 hours to overnight.
Process the yogurt in a ice cream machine. Add the freeze dried strawberries just before removing from the machine. (I made the yogurt in 2 batches in my ice cream machine.)
Makes 3 pints; store in freezer.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition