Easy 5-Ingredient Chocolate Chunk Strawberry Frozen Yogurt

Strawberry season is a definite sign of warmer weather. Even though it’s a short-lived time of bliss, you can be sure that once the strawberries are gone you’ll at least have warm temps to console you.

And don’t forget, you can find different ways to preserve your berries so you get to enjoy them even past their season.

Strawberry jam is good (and strawberry freezer jam is fabulous...mmm); strawberry syrup can be used to make homemade soda or drizzled on oatmeal, yogurt, or ice cream; and frozen strawberries can be used to make all manner of things.

Frozen fruit is perfect for making things like cobblers, crisps, smoothies, quick frozen yogurt, and fruit sorbet. If you haven’t frozen fruit before, it really couldn’t be easier. Wash and dry the fruit, chop it if it’s large (I don’t usually chop my strawberries, but things like peaches, mangos, and bananas get chopped), arrange the fruit on a large baking sheet so the pieces don’t touch, and freeze it completely before transferring the pieces to plastic bags or freezer-safe containers for storage in the freezer.

Homemade frozen yogurt is definitely one of my favorites and the method I use to make it is so easy – no ice cream maker required! I make a few different variations of fro-yo and fruit sorbet with different types of fruit, but strawberry is always a crowd-pleaser.

In this recipe, the slight tang from yogurt is the perfect balance to honey’s sweetness, and it complements the flavor of strawberry wonderfully. Chocolate chunks add pops of contrasting flavor and complexity, and give it an indulgent feel.

It’s a really lovely dessert for a warm day when you want just a little something sweet but not heavy.

Easy 5-Ingredient Chocolate Chunk Strawberry Frozen Yogurt

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• Author: Faith
• Total Time: 5 mins
• Yield: 3 servings 1x

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Description

In this easy homemade strawberry frozen yogurt, the tang from Greek yogurt is perfectly balanced by the sweetness of honey and dark chocolate adds a little decadence.

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Ingredients

Scale 1x2x3x

• 2 cups (280 g) frozen strawberries
• ½ cup (115 g) plain fat-free Greek yogurt
• ¼ cup (60 ml) honey
• 1 pinch sea salt
• 2 oz (60 g) bittersweet chocolate, chopped

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Instructions

1. Add all ingredients except the chocolate to a high-speed blender and process until smooth and creamy, about 1 minute, tamping down as necessary. Fold in the chocolate.
2. Eat it now if you enjoy your frozen yogurt soft and semi-melted, otherwise, transfer the frozen yogurt to a bowl and freeze until stiffened a bit, about 30 minutes. (Alternatively, you can freeze it solid, about 2 to 4 hours, and scoop it like ice cream.)
3. Store in a freezer-safe container in the freezer for up to 1 month.

Notes

Using a Regular (Instead of High-Speed) Blender: I haven’t tried this using a regular blender (or food processor) so I don’t know for sure how well it would work. If you try it, you may need to let it set in the freezer a bit longer before eating.

• Prep Time: 5 mins

Nutrition

• Serving Size: ⅓ of recipe
• Calories: 244
• Sugar: 34
• Sodium: 69
• Fat: 9
• Saturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 43
• Fiber: 4
• Protein: 6
• Cholesterol: 2