Strawberry Frozen Yogurt Without Ice Cream Maker Recipes

STRAWBERRY FROZEN YOGURT (NO MACHINE)

Steps:

• Add the frozen strawberries, honey (or agave nectar), yogurt and lemon juice into a food processor (or liquidizer).
• Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps left.
• Transfer it to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight. Store it in the freezer for up to 1 month.

FAVORITE STRAWBERRY FROZEN YOGURT

Steps:

• Stir together all ingredients until well-combined. Taste it to adjust the sweetness as you like. (You may need a little more honey or maple syrup if your strawberries aren't super flavorful.)
• Add to a freezer-safe container, seal the lid, and freeze for 4-6 hours or until just firm, or overnight.
• Let sit for 20-30 minutes before serving to soften. Stir and mash it up before serving for the creamiest consistency. (Doing that will break up any ice crystals that form.)

EASY STRAWBERRY FROZEN YOGURT RECIPE (WITHOUT AN ICE CREAM MAKER!)

Steps:

• Before beginning, pace the yogurt containers in the freezer for 20-30 minutes to chill (this will help the frozen yogurt to set up faster, but if you don't have time you can skip this step and proceed with the recipe).
• Put the frozen strawberries into a food processor or Vitamix and process until the berries are coarsely chopped.
• Add the yogurt (from the freezer) and the remaining ingredients. Process, scraping down the sides and stirring occasionally, until the mixture is thick and creamy (if using a Vitamix, stir with the tamper while blending). You can serve the frozen yogurt right away like a thick milkshake, or you can transfer it to a loaf pan and freeze it for 20-30 minutes, stirring once or twice, to set up slightly.

EASY AND DELICIOUS STRAWBERRY FROZEN YOGURT

Steps:

• Blend strawberries and lemon juice together in a blender until smooth; refrigerate until cold, about 1 hour.
• Stir yogurt and sugar into strawberry mixture until well blended and smooth; pour mixture into ice cream machine's container.
• Freeze according to manufacturer's directions for a soft-serve consistency.

STRAWBERRY FROZEN YOGURT

Steps:

• Roughly chop half the strawberries and whizz the rest in a food processor or with a stick blender to a purée.
• In a big bowl, stir the condensed milk into the puréed strawberries then gently stir in the yogurt until well mixed. Fold through the chopped strawberries.
• Scrape the mixture into a loaf tin or container, pop on the lid or wrap well in cling film and freeze overnight, until solid. Remove from the freezer about 10-15 mins before you want to serve the frozen yogurt. Can be frozen for up to 1 month.

STRAWBERRY FROZEN YOGURT WITHOUT ICE CREAM MAKER

Steps:

• Puree the strawberry. Add sour cream, sugar and vanilla extract to the blender and blend well.
• Cover and freeze for atleast 4 hours. Then take it out and blend the mixture again until soft. Freeze again for 2 hours. Then break the crystals and blend it again until soft. More beating results in a smoothier and creamier texture.
• Repeat a couple of times until it becomes creamy and soft. For the last time alone, do not freeze it, just refrigerate it for best creamy results. Garnish with chopped nuts.

FROZEN STRAWBERRY YOGURT

Steps:

• 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.

FROZEN STRAWBERRY YOGURT

Steps:

• In a large bowl, combine all the ingredients. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture, Remove from the freezer 30-45 minutes before serving.