Strawberry Basil Frozen Yogurt (without an ice cream maker!)

Strawberries and basil are super-heavenly together. Try them in this frozen yogurt made without an ice cream maker. You just need a ziptop bag.

Strawberry Basil Frozen Yogurt without an Ice Cream Maker

A few days ago we told you about 10 surprising flavors that go with basil. Broccoli, spinach, and peanut butter, oh my! One of the other things we mentioned was berries. Basil and berries are super heavenly together. I think it’s because basil has a slight licorice flavor that makes it work well as a sweet as well as a savory. You can absolutely put basil into any berry dessert. You can even add it to cranberry sauce. Diiiiiivine!

Here’s I’ve mixed up some fresh strawberries with basil and yogurt to make frozen yogurt. You can put the mixture into an ice cream maker, if you have one. But if you don’t have one, don’t worry. The instructions given are to make frozen yogurt without an ice cream maker. All you need is a heave-duty ziptop bag and you’re good to go. Enjoy!



Strawberry Basil Frozen Yogurt

Strawberries and basil are super-heavenly together. Try them in this frozen yogurt made without an ice cream maker. You just need a ziptop bag.

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours, 10 minutes
  • Yield: 1 quart


  • 1 lb. hulled strawberries
  • 1 lemon, zested and juiced
  • ½ cup sugar
  • ¼ cup packed fresh basil leaves
  • 1 and ½ cups whole Greek yogurt or 2 and ½ cups whole plain yogurt strained as described above
  • 1 Tbsp. corn syrup


  1. Put the strawberries, lemon zest, 2 tablespoons of lemon juice, sugar and basil leaves in a food processor. Pulse 5-10 times until well chopped up. Add the yogurt and pulse a few more times. Add the corn syrup and puree until smooth (I like some flecks of strawberries and basil though so not completely smooth).
  2. Transfer mixture to a large freezer bag. Remove all air from bag before sealing. Lay bag flat in the freezer. After an hour, take it out and smoosh it around. Lay it flat in the freezer. Repeat every hour. As the yogurt freezes, you will want to break up all chunks when you take it out. To do so, lay the bag flat in the counter. Use your fingers to push out any lumps such that the mixture is smooth again. When it is smooth but well-frozen, it’s ready to serve immediately. Or put it back into the freezer and leave it there. 25 minutes before serving, remove from freezer. Let it sit for 15 minutes then use your fingers to smooth it out again. You may want to put it back in the freezer for 5-10 minutes at this point to let it get a bit firmer again.

Christine Pittman

Christine is the Senior Editor and Owner of The Cookful, COOKtheSTORY and IsThisThatFood. Her sites reach over 1.5 million readers per month, which means that things can get a bit crazy. She's constantly writing, taking pictures, editing, managing contributors, and, oh yeah, cooking. To say that she wears many hats is an understatement - there are many hats, and also many shirts, shoes, pants, and even the odd cape!