Strawberry Frozen Yoghurt
Prep time: 
Total time: 
Serves: 5
This recipe yields about 600ml of frozen yogurt, enough to serve 3 to 4 people.
  • 350g (or 11 ounces) fresh strawberries
  • 100g (or ½ cup) granulated sugar
  • 135ml (or ½ cup + 1 tablespoon) full-fat yogurt
  • 45ml (or 3 tablespoons) whipping cream
  • 3 teaspoons raspberry eau de vie (optional)
  1. Wash, hull and quarter the strawberries. Place them on a plate and sprinkle evenly with the sugar. Cover with an upside-down bowl or plastic wrap and leave to macerate for about an hour, until the sugar has dissolved and the softened strawberries are swimming in a pool of their own sugary juices.
  2. Using a blender or a food processor, blitz the strawberries and the juice to a smooth puree. A stick blender probably works best, as this recipe yields quite a small amount of strawberry puree. Mix the cream with the yogurt and fold in the strawberry puree with a rubber spatula. Stir in the eau de vie.
  3. Chill the mixture in the fridge for an hour, then churn in your ice cream maker according to the manufacturer's instructions. Transfer to a freeze-proof container, cover with a lid, and place in the freezer until ready to use.
  4. Twenty minutes before serving, take the froyo out of the freezer and allow to soften for twenty minutes in the fridge or on the counter.
Any ice cream, whether it's froyo or regular, will have a better texture when churned in an ice cream machine, but you can get great results with the old container and fork method.
Recipe by The Tough Cookie at