Homemade Strawberry Yoghurt Ice Creams are one of my favourite warm-weather treats to make for the kids. They are simple, creamy, fruity, and refreshing, and they are a lovely way to enjoy strawberries when the weather starts to heat up. I like making frozen treats at home because I can use real fruit, natural yoghurt, and just enough sweetness to make them feel special without making them overly heavy.
These Strawberry Yoghurt Ice Creams are easy to prepare and do not require any complicated equipment. A blender, food processor, or personal blender will do the job perfectly. The mixture comes together in just a few minutes, then the moulds go into the freezer until firm. They are ideal for after-school snacks, weekend treats, hot afternoons, or a simple dessert after dinner.
The combination of strawberries, natural yoghurt, thickened cream, and condensed milk gives these ice creams a smooth and creamy texture with a fresh berry flavour. The yoghurt adds a gentle tang, the cream gives richness, and the condensed milk adds sweetness and helps bring everything together. A slice of strawberry placed inside each mould also makes them look extra pretty once frozen.
INGREDIENTS
250gm strawberries, washed and stalks removed
1/2 cup natural yoghurt
1/4 cup fresh thickened cream
3 tablespoons condensed milk
2 extra strawberries, sliced, for decorating the moulds
LETS PUT IT ALL TOGETHER
1. Place the washed strawberries into a blender, food processor, or personal blender. Keep 2 strawberries aside so they can be sliced and added to the moulds before freezing.
2. Add the natural yoghurt, fresh thickened cream, and condensed milk to the blender with the strawberries. Blend until the mixture is smooth and creamy. If you prefer a little texture, you can blend for a shorter time, but for a classic smooth Strawberry Yoghurt Ice Cream, blend until no large pieces remain.
3. Carefully pour the strawberry yoghurt mixture into ice cream moulds or ice block moulds. Leave a small amount of space at the top of each mould, as the mixture may expand slightly as it freezes.
4. Before placing the lids on, slide a thin slice of strawberry down the side of each mould. Press it gently against the inside so it can be seen once the ice cream is frozen. This step is optional, but it gives the finished ice creams a fresh and attractive look.
5. Place the lids or sticks into the moulds, then transfer them to the freezer. Freeze for a minimum of 4 hours, or until the Strawberry Yoghurt Ice Creams are completely firm.
6. To remove the ice creams from the moulds, run the outside of the mould briefly under warm water. Gently pull on the stick until the ice cream releases. Serve straight away and enjoy while cold and creamy.
Makes 6-7 Strawberry Yoghurt Ice Creams, depending on the size of your moulds.
RECIPE NOTES
For the best flavour, use ripe strawberries that are naturally sweet and fragrant. If the strawberries are a little tart, the condensed milk helps balance the flavour without needing to add extra sugar. Natural yoghurt works well in this recipe because it has a clean, fresh taste that pairs beautifully with strawberries.
If you are making these for younger children, smaller moulds are a great option because they are easier to hold and eat before they begin to melt. For larger moulds, the freezing time may be longer than 4 hours, so it is best to freeze them until completely solid. They can also be made the night before so they are ready the next day.
These homemade Strawberry Yoghurt Ice Creams are a great recipe to keep on hand during the warmer months. They are quick to prepare, use only a few ingredients, and are a refreshing alternative to store-bought frozen treats. The recipe is also easy to make in batches, so you can keep some in the freezer for busy afternoons, playdates, or whenever the kids ask for something cold and sweet.
