Enjoy this easy to make Roasted Strawberry Frozen Yogurt. It’s rich, creamy and so full of fruit flavor.
- 32 oz whole milk yogurt. I prefer Greek.
- 14 oz sweetened condensed milk (one can)
- 1/4 cup light corn syrup
- 16 – 24 oz strawberries (one big pint)
To Prepare the Fruit:
- Preheat oven to 425 degrees F.
- Wash and hull the strawberries. Cut them into quarters and place them into a 9×13 parchment lined baking dish.
- Generously sprinkle cane sugar on top of the cut fruit. Grind a smidge of cracked black pepper on the strawberries. Pepper is optional, sugar is not.
- Place baking dish filled with prepared strawberries into the oven and roast for 30 minutes. Use the middle rack in your oven.
- After roasting, allow fruit to cool. Place in a covered container and refrigerate at least 2 hours or overnight.
To Make the Frozen Yogurt:
- Add the yogurt, the sweetened condensed milk, and the corn syrup to a large mixing bowl.
- Mix on low speed until incorporated. I used the whisk on my Kitchen Aid mixer to do this.
- When well combined, spoon in the strawberries and pour in the juice until it’s well mixed.
- Pour this mixture into a prepared ice cream maker and follow instructions to churn the ice cream that came with the machine.
- Allow frozen yogurt to set up at least 4 hours after churning, but overnight is always best.
This recipe calls for roasting strawberries, but you can roast any fruit you like. Roasting fruit prior to using it in ice cream or frozen yogurt allows the fruit flavor to deepen. Roasting allows the fruit to better incorporate into the final product. Tossing in sliced raw fruit can lead to hard, icy chunks and the flavor does not distribute through out the ice cream/frozen yogurt. Once you’ve roasted fruit for your ice creams or frozen yogurt, you’ll never consider raw fruit again.