Creamy strawberry frozen yogurt from scratch.
Strawberry Frozen Yogurt
By Sue Lau | Palatable Pastime
Welcome to July and #IceCreamSocial, a blogging event I put together to celebrate #NationalIceCreamMonth, Canada Day, Independence Day and also just summertime fun!
For my offering, I put together some fresh strawberry yogurt, which is made using an electric ice cream maker for the base. This is also the first recipe I’ve made using guar gum, and I am quite pleased with the texture it produced as a stabilizer.
I also strained the strawberries for a creamier texture. I remember back in the early 1990’s I got the same ice cream maker I used today- my first outing was making some vanilla ice cream which I happened to just toss fresh strawberries into just to have that chunky texture. Turns out the strawberries froze into icy chunks, which was quite unpleasant.
I also get a little perturbed sometimes when after freezing homemade ice cream it gets so hard and dry. I think this is where the guar gum must come in, because this has the best texture by far that I have tried, so I will be using this stabilizer from now on. You can find it in health food stores, although it might also come in bags by Bob’s Red Mill, although I don’t remember for sure.
I made this into a frozen strawberry shortcake and listed those ingredients in the recipe directions. I used a store pound cake since I just wanted a small one, and I did make the topping from scratch but am still working towards a cold viscosity more to my liking (rather than being too firm) so you will have to wait for that recipe. I don’t get everything right on the first try, even if it tasted good. I am just picky about how thick I want that when it’s chilled (I am not looking for jam thickness).
I actually made some cherry preserves back around 1995 that was supposed to be jam-like. But instead it insisted on being the perfect syrup. That recipe I blamed on getting a gallon of fresh cherries from Michigan shipped to a grower here, and I think they were overripe and lost pectin. But that’s a story for canning day, right?
If you do like canning, cherry and strawberry season are pretty much closed, but the lodi and transparent apples are coming in and that makes the best dang apple butter you could ever hope for. —->>>>Apple Butter
I’ll be taking the day off from the blog for tomorrow although I hope to have up a hot dog recipe on Monday along with some nice linkage to other dog recipes for the start of The Dog Days of Summer. You see what I did there, right? Have a nice summer weekend (or winter weekend, depending), and a great holiday if you are celebrating Canada Day or Independence day with family and friends. Until Monday~funday,
Strawberry Frozen Yogurt
Allow extra chilling time for base and freezing time for firming froyo.
- 16 ounces fresh strawberries, hulled
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 20 ounces whole milk plain Greek yogurt
- 3/4 teaspoon guar gum powder
- Hull strawberries and chop; stir with sugar and let sit until juicy.
- Place strawberries in a saucepan and simmer about 10-15 minutes or until soft allow to cool.
- Puree strawberries in blender or food processor then strain.
- Add vanilla, yogurt and guar gum to strained strawberries, mixing until smooth.
- Refrigerate frozen yogurt base for several hours or overnight.
- Place base into pre-frozen ice cream machine tub and operate until thick (soft serve at this point); freeze further in another container until more firm.
- Serving idea: To make into frozen strawberry shortcake, slice pound cake and top with frozen yogurt, strawberry topping, fresh chopped berries, whipped cream and a chocolate wafer cookie.
From the kitchen of palatablepastime.com
July is National Ice Cream Month and we are kicking things off with our favorite frozen treats to beat the summer heat!
- Chocolate Mousse Ice Cream by Culinary Adventures with Camilla
- Cowtipper Shake by Jolene’s Recipe Journal
- Easy Nutella Popsicles by All That’s Jas
- Fresh Mint Chocolate Chip Ice Cream by Amy’s Cooking Adventures
- No Churn Cherry Vanilla Ice Cream by Hezzi-D’s Books and Cooks
- Old Fashioned Cola Float by Family Around the Table
- Peanut Butter Chocolate Chip No Churn Ice Cream by Cooking with Carlee
- Raspberry Ripple Ice Cream by Red Cottage Chronicles
- Sour Cherry Ice Cream with Chocolate Chunks by A Day in the Life on the Farm
- Strawberry Frozen Yogurt by Palatable Pastime
- Strawberry Honey Sorbet by Sew You Think You Can Cook
- Strawberry Peaches & Cream Popsicles with Gingersnap Crumbles by Tip Garden
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Mmmmm! I love strawberry ice cream and I love the idea of using greek yogurt as the base. What a simple and delicious looking recipe!
This is right up my alley this summer! I’ll be making this for my diabetic husband and myself over and over. I love that I can use sugar substitute and control the sugar content!
Great minds think alike! I just posted my 3-ingredient strawberry frozen yogurt last week. Gotta love those homemade frozen treats! 🙂
hmmmm, I have never tried guar gum but I will next time I make ice cream so I can compare the difference. Thanks for hosting this party Sue.
I have never made frozen yogurt, even though my ice cream maker can. My whole family would love strawberry!
I can just imagine how delicious this is. I love the tartness of the Greek yogurt paired with the sweetness of the strawberries!
I could dig into a bowl of this right now. Strawberries are one of my favorite fruits to eat in the summer!
I’ve never made frozen yogurt before but this one sounds really yummy!
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