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Creamy No-Churn Strawberry Basil Frozen Yogurt

no-churn strawberry basil frozen yogurt - featured image

A quick and easy no-churn frozen yogurt combining fresh strawberries and fragrant basil for a creamy, refreshing summer treat without the need for an ice cream maker.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and quartered
  • 1/3 cup granulated sugar
  • 10 large fresh basil leaves
  • 2 cups plain Greek yogurt (full-fat or 2%)
  • 1 cup heavy cream, chilled
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • Optional: honey or maple syrup to taste
  • Optional: mint leaves for garnish

Instructions

  1. Make the Strawberry Basil Syrup: Place hulled strawberries, granulated sugar, and fresh basil leaves into a food processor or blender. Pulse until smooth but thick and jammy. Pour into a medium bowl and stir in fresh lemon juice. Set aside.
  2. Whip the Heavy Cream: Using an electric mixer, whip the chilled heavy cream in a cold bowl until soft peaks form.
  3. Combine Yogurt and Flavorings: In a large bowl, mix Greek yogurt with vanilla extract. Slowly fold in the strawberry basil syrup until well combined, leaving some streaks if desired.
  4. Fold in the Whipped Cream: Gently fold the whipped cream into the yogurt mixture using a spatula with slow, sweeping motions to keep the texture light.
  5. Freeze: Transfer the mixture to a freezer-safe container, cover tightly, and freeze for at least 4 hours or overnight until firm but scoopable. For softer texture, let sit 15 minutes before serving.

Notes

Whip cream to soft peaks only to avoid grainy texture. Use full-fat Greek yogurt for best creaminess. Stir mixture once or twice during freezing to prevent ice crystals, though optional. Let frozen yogurt soften 10-15 minutes before serving for best scoopability. Basil is essential for flavor but can be substituted with mint.

Nutrition

Keywords: no-churn frozen yogurt, strawberry frozen yogurt, basil frozen yogurt, easy frozen dessert, summer treat, homemade frozen yogurt