Skip to content 
This bright, tangy frozen yogurt is the kind of treat you make when strawberries are calling your name, and you want something cooler than a smoothie but lighter than ice cream. It comes together in one bowl and freezes into a scoopable, refreshingly fruity dessert perfect after a spicy weeknight meal like easy and flavorful steak fajitas. I often keep a container ready for hot afternoons or impromptu dessert guests.
Why you’ll love this Easy Homemade Frozen Yogurt Recipe
This frozen yogurt is fast, forgiving, and uses minimal equipment, a food processor or heavy-duty blender, and pantry sweeteners. It’s ideal for weeknight desserts, casual brunches, or batch-making for summer snacks. The combination of banana and strawberry gives scoopable creaminess without needing an ice cream maker.
I keep a tub in the freezer for warm evenings; it softens quickly and tastes fresher than store-bought.
How this recipe comes together
You’ll blitz frozen fruit and Greek yogurt into a thick, smoothie-like base, taste for sweetness, then freeze until firm. The key moments are pulsing the frozen fruit to avoid motor strain and smoothing the surface before freezing to prevent large ice crystals. Total hands-on time is under 10 minutes; freeze at least 6 hours, overnight for best texture.
What you’ll need
- 4 cups sliced frozen strawberries (or another frozen fruit, see Variations)
- 2 cups sliced frozen banana
- 1 cup whole-milk Greek yogurt
- 2 tsp orange extract (or vanilla extract)
- 4 to 6 tbsp honey (more to taste; Greek honey works well)
- 1/4 cup sugar (optional but highly recommended for texture)
- 1 tbsp corn syrup (optional; adds scoopability)
Ingredient notes and substitutions:
- Use whole-milk Greek yogurt for the creamiest texture; low-fat will freeze harder.
- Corn syrup and sugar help reduce ice crystal formation; omit if you prefer, but the texture will be firmer.
- Orange extract gives a bright note, and vanilla is a classic swap.
- Frozen fruit should be solid but not rock-hard; briefly thaw at room temperature for 1–2 minutes if too icy.
Directions to follow
1. Add frozen strawberries and frozen banana to the food processor or blender. Pulse 6–8 times to break them up. (The mixture should look coarsely chopped, not a paste.)
2. Add Greek yogurt, orange extract, honey, sugar, and corn syrup. Blend on medium-high until smooth and thick, about 45–60 seconds, scraping down the sides once. The mixture should resemble a thick smoothie that holds gentle peaks.
3. Taste and adjust sweetness with more honey if desired. If the mixture is too stiff to blend, add 1 tbsp yogurt or a splash of milk.
4. Transfer the mixture to a freezer-safe container and smooth the surface with a spatula. Press a sheet of parchment directly on top to limit ice crystals.
5. Freeze for at least 6 hours or preferably overnight until firm. For the quickest serving, chill in the freezer for 4 hours, then check firmness.
6. To serve, let the container sit at room temperature for 3–8 minutes, depending on your kitchen temperature; you want it soft enough to scoop with long, shallow pulls for clean scoops.
What to serve with it
Serve scoops in chilled bowls and finish with a drizzle of honey, a squeeze of fresh orange, or crushed toasted almonds for crunch. It’s lovely with shortbread or biscuits. Try pairing it alongside warm, easy homemade biscuits for a simple dessert spread. For a fancier presentation, top with macerated berries and a mint sprig.
How to store and freeze
Store in an airtight, freezer-safe container up to 2 weeks for best texture; quality declines after that as ice crystals grow. Thawing guidance: move to the refrigerator for 20–30 minutes to soften gradually, or sit at room temperature for 3–8 minutes before scooping. Discard if left at room temperature above 40°F (4°C) for more than 2 hours. Keep the surface covered with parchment to reduce freezer burn.
Tricks for success
- Pulse frozen fruit first to prevent the motor from overheating; let the processor rest if it gets hot.
- Use whole-milk Greek yogurt for optimal creaminess and structure.
- Sugar and corn syrup are optional, but they help keep the frozen yogurt scoopable by lowering the freezing point.
- Press parchment directly onto the surface before sealing and freezing to minimize ice crystals.
- If you prefer softer frozen yogurt straight from the freezer, mix in 1–2 tbsp vodka or neutral alcohol (optional) to keep it softer—use sparingly.
Creative twists
- Berry medley: swap strawberries for a mix of raspberries and blackberries for a tart profile.
- Tropical: Use frozen mango and pineapple with a splash of lime and 1 tsp coconut extract.
- Chocolate swirl: fold in mini chocolate chips or a spoonful of chocolate hazelnut spread after blending.
- Dairy-free: Use a thick, unsweetened coconut yogurt and increase the banana for creaminess.
- Seasonal idea: turn the base into filled doughnuts by using the flavors in a traditional paczki filling for Fat Tuesday-inspired desserts.
FAQ
Q: Can I make this without sugar or corn syrup?
A: Yes, omit both. The texture will be firmer and icier; increase the banana to add creaminess and use 1–2 extra tablespoons of honey if needed.
Q: How long should I blend the frozen fruit?
A: Typically 45–60 seconds after adding yogurt, but pulse initially to break up chunks. Stop when the mixture is smooth and thick with no large ice bits.
Q: Can I use frozen fruit straight from the bag?
A: Yes. If fruit is rock-hard, let it sit 1–2 minutes at room temperature or pulse more slowly to protect your blender/processor.
Q: Is this safe for meal prep and storage?
A: Yes, store airtight in the freezer up to 2 weeks. Always check for off smells or freezer burn; discard if quality seems compromised.
Q: Can I make single servings in advance?
A: Portion into small freezer-safe ramekins; thaw 3–8 minutes before serving for ideal scoopability.
Easy Homemade Frozen Yogurt
Ingredients
Frozen Fruit Base
- 4 cups sliced frozen strawberries or another frozen fruit
- 2 cups sliced frozen banana
Yogurt and Flavoring
- 1 cup whole-milk Greek yogurt whole-milk for creaminess; low-fat will freeze harder
- 2 tsp orange extract or vanilla extract
- 4-6 tbsp honey more to taste; Greek honey works well
- 1/4 cup sugar optional but recommended for texture
- 1 tbsp corn syrup optional; adds scoopability
Instructions
Preparation
- Add frozen strawberries and frozen banana to the food processor or blender. Pulse 6–8 times to break them up.
- Add the Greek yogurt, orange extract, honey, sugar, and corn syrup. Blend on medium-high until smooth and thick, scraping down the sides once.
- Taste and adjust sweetness with more honey if desired. If the mixture is too stiff to blend, add 1 tbsp yogurt or a splash of milk.
- Transfer the mixture to a freezer-safe container and smooth the surface with a spatula. Press a sheet of parchment directly on top to limit ice crystals.
- Freeze for at least 6 hours or preferably overnight until firm.
Serving
- Let the container sit at room temperature for 3–8 minutes before scooping. Serve scoops in chilled bowls.
