This strawberry frozen yoghurt recipe is super easy to make. No fancy equipment needed, just your simple kitchen blender. It only requires three ingredients and two minutes of your time! It’s healthy, delicious, fruity and oh so creamy. The perfect thing for a hot summer’s day, or even as a quick healthy breakfast option.
I love fro-yo.
I can still remember the first time I ever tried it. It was 2016, just before I went vegan, and I was travelling around Perth, Western Australia, with my twin sister and a friend we’d made together whilst travelling Europe. She was showing us around all her favourite places, and took us to one of her favourite frozen yoghurt joints. They had a dairy-free option – made with soy – which was incredibly hard to find at the time, so my sister was ecstatic that she was able to try some, too (she was dairy-intolerant at the time, however, I was not).
It was unbelievably good. And I’ve been hooked on it since.
Fast forward to today, I’m actually dairy intolerant myself now, so I haven’t had frozen yoghurt in years.
No Ice-Cream Machine Needed
Most of you know that I love (or am slightly obsessed with) my Vitamix. I was given it as a Christmas present from my whole family at the end of last year, and I cherish it beyond measure. It is my most used kitchen appliance – from smoothies, to soups, to dips, to nut milks and nut butters – I pretty much use my Vitamix for everything. I find less appliances means less clutter in the kitchen (which makes my brain very happy).
My go-to healthy treat has been to make vegan n’ice-cream, made with frozen bananas, but since adopting a higher fat, lower carb diet, I really only have this on occasion now.
But, I do miss my frozen desserts. Thus, out of the ashes of my desire for something frozen and ice-cream-like, this frozen yoghurt smoothie was born.
It’s low-carb, high-fat, dairy-free, sugar-free and 100 percent delicious (trust me, I did not skimp out on taste. It’s like an explosion of flavour).
For other low-carb recipe ideas, see my recipes page. I’ve been experimenting in the kitchen a lot this month trying to come up with delicious yet low-carb, high fat options for my favourites; hot chocolate, crackers, dip, pancakes, and more.
Here is how to make a simple fro-yo recipe without an ice-cream machine.
Before we get started in learning how to make this creamy low-carb strawberry frozen yoghurt – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
Low-Carb Dairy-Free Strawberry Fro-Yo
I used my homemade coconut yoghurt in this recipe, but you’re more than welcome to use thick, Greek-style yoghurt if you’re not dairy-free, or pre-made store-bought coconut yoghurt or other dairy-free yoghurt varieties if you prefer. Just look for a plain version with no added sugar.
Ingredients:
- 1 cup coconut yoghurt (or other favourite plain unsweetened yoghurt)
- 2 cups organic frozen strawberries
- 2 tbsp almond butter
- 1 cup ice cubes (optional)
- 1 tsp vanilla extract (optional)
To make:
- Place all the ingredients into a high speed blender or food processor and blitz until smooth and creamy. You may need to stop the blender or food processor a few times to scrape down the sides and mix the fro-yo through, as it is quite a thick mixture. If you’re using a Vitamix, you may need to blend and mash repeatedly with the tamper until you see a thick, creamy mixture start to form.
- Scoop out the frozen yoghurt and serve immediately in your favourite bowl, mug or jar, or transfer to an airtight container and store in the freezer.
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
Have you tried making your own ice-cream or frozen yoghurt before? How did it go? Share in the comments below.
Lots of love,
🖤 Vanessa