Strawberry has a nice red colour and sour taste, when paired with plain yogurt, it creates a great Strawberry Frozen Yogurt Ice-Cream with a nice colour. This is a very simple ice-cream recipe, no ice-cream machine is needed.
You need to cook the strawberries into thickened strawberry filling to reduce the liquid. The texture of the ice-cream will be icy if there is too much liquid.
The ice-cream will be firm and ready to be served after freezing for 6-7 hours. It will harden if frozen longer. Just leave it at room temperature for 5-10 minutes before serving to make it easier to be scooped out.
Check out other popular ice-cream recipes from us.
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Strawberry Frozen Yogurt Ice-Cream (No Ice-Cream Machine) | MyKitchen101en
Ingredients:
- 250 g (8.8 oz) strawberry flesh
- 1 tbsp lemon juice
- 125 g (½ cup + 2 tbsps) granulated sugar
- 240 g (1 cup) dairy whipping cream
- 200 g (¾ cup + 1 tbsp) plain yogurt
- 2 tbsps sweetened condensed milk
Instructions:
1 Puree strawberry flesh with blender.
2 Add sugar and lemon juice to pureed strawberry, bring to the boil, then reduce to medium heat, cook for about 7 minutes, or until it reduces to about ¾ cup (the initial amount is 1 ½ cups).
3 Set aside the strawberry filling to cool completely (you may prepare ahead and keep refrigerated for later use).
4 Whip dairy whipping cream until soft peak. (Reminder: Use stainless mixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.)
5 Add yogurt, sweetened condensed milk and strawberry filling to dairy whipped cream, fold until well mixed, then transfer to a container and cover.
6 Freeze for 6-7 hours until firm. (The ice-cream will harden after freezing overnight. Leave it at room temperature for 5-10 minutes before serving will make it easier to be scooped out.)
7 Strawberry Frozen Yogurt Ice-Cream is ready to be served!
Strawberry Frozen Yogurt Ice-cream (No Ice-cream Machine)
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Ingredients
- 250 g 8.8 oz strawberry flesh
- 1 tbsp lemon juice
- 125 g ½ cup + 2 tbsps granulated sugar
- 240 g 1 cup dairy whipping cream
- 200 g ¾ cup + 1 tbsp plain yogurt
- 2 tbsps condensed milk
Instructions
- Puree strawberry flesh with blender.
- Add sugar and lemon juice to pureed strawberry, bring to the boil, then reduce to medium heat, cook for about 7 minutes, or until it reduces to about ¾ cup (the initial amount is 1 ½ cups).
- Set aside the strawberry filling to cool completely (you may prepare ahead and keep refrigerated for later use).
- Whip dairy whipping cream until soft peak. (Reminder: Use stainless mixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.)
- Add yogurt, condensed milk and strawberry filling to dairy whipped cream, fold until well mixed, then transfer to a container and cover.
- Freeze for 6-7 hours until firm.
- Strawberry Frozen Yogurt Ice-Cream is ready to be served!
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