Strawberry Season, Pt. I–Strawberry Frozen Yogurt

by Sarah on June 1, 2010

I was out in County Hinterlands the other day and ran across one of many of our seasonal strawberry stands.  I had a few minutes, so I stopped in to check out their wares.  Strawberries, fava beans, apricots, garlic and onions.  I was headed out of town for the weekend so didn’t want to buy too much stuff.  I couldn’t resist the big bucket of “jam berries” for $5 though.  Jam berries?  Jam berries are usually really ripe, sometimes bruised or otherwise ugly berries that taste great but aren’t so hot in the looks department—they’re the wallflower of strawberries.  For cooking and making ice cream, who cares about looks?  It’s all about the flavor, baby.

It’s June 1st, kids, and that means more frozen desserts!  This recipe for strawberry frozen yogurt is adapted from the king of ice cream, David Lebovitz.  Lebovitz was once a pastry chef at Chez Panisse and now lives in Paris, writing cookbooks and his stellar blog.  His book, The Perfect Scoop, is a wealth of frozen information–especially for ice cream novices such as myself.

Ripe strawberries, sugar, full-fat Greek plain yogurt and lemon.

Cut up 1-1/4 lbs strawberries and stir in about 1/2 cup sugar.

Let the berries sit about an hour.

Pour the berries into a food processor and squeeze in about a Tbsp of lemon juice.

Add in a 1-1/2 cup of plain Greek yogurt.

Blend.  If you hate the seeds, you can strain it now.  I didn’t.  Seeds are ok in my book.

Pour the mixture into your ice cream maker.

Churn according to your machine’s instructions.

Pour into a freezer-safe container.


Try to let it freeze till it’s solid, but if you are impatient like me, you can eat it when it’s like soft-serve.

It’s summer in a bowl, people.

*adapted from David Lebovitz*

Strawberry Frozen Yogurt


  • 1-1/2 pound strawberries, stems removed
  • 1/2 cup sugar
  • 1-1/2 cup plain whole milk Greek yogurt
  • 1 Tbsp fresh lemon juice


  • Cut the strawberries into quarters and toss in a bowl with the sugar until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for an hour.
  • Transfer the strawberries and their juice to a food processor. Add the yogurt and lemon juice. Pulse the machine until the mixture is smooth. If you wish, press mixture through a mesh strainer to remove any seeds.
  • Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer's instructions.

Related posts:

{ 3 comments… read them below or add one }

Fatal error: Cannot assign by reference to overloaded object in /home/content/99/14039299/html/wp-content/themes/thesis_18/lib/classes/comments.php on line 176