Strawberry Banana Frozen Yogurt Recipe for Your Food Processor

This creamy, four-ingredient Strawberry Banana Frozen Yogurt is an effortless, no-churn treat you can make at home in minutes—no ice cream maker required. It’s naturally sweetened with maple syrup, uses wholesome ingredients, and is perfect for warm afternoons or a lighter dessert after dinner.

I used to buy frozen yogurt for an evening snack until a friend suggested blending frozen fruit and Greek yogurt in a food processor. After trying it, I realized how simple and satisfying it is. The recipe uses just frozen fruit, full-fat Greek yogurt, vanilla, and pure maple syrup. Freeze the fruit ahead of time and you can have soft-serve textured frozen yogurt ready in about five minutes of prep.

Why You’ll Love This Frozen Yogurt Recipe

• No-fuss, no-churn frozen treat made in a food processor.
• Only four simple, wholesome ingredients you probably already have.
• Sweetened naturally with pure maple syrup—no refined sugar needed.
• Creamy, refreshing, and packed with real fruit flavor.
• Healthier than many store-bought desserts but still feels indulgent.
• Quick to prepare and easy to customize with different fruits.

Ingredients for Homemade Frozen Yogurt

Use the simple ingredient list below and adjust amounts to taste. For best texture, freeze the fruit completely before blending.

• 4 cups frozen fruit (strawberries and bananas are classic; any combination works)
• 1 cup full-fat Greek yogurt
• 1 teaspoon pure vanilla extract
• 3 tablespoons pure maple syrup (adjust to taste)

How to Portion and Freeze to Fit Your Lifestyle

This frozen yogurt is great for meal prep and portion control.

• Pre-portion: Scoop into individual portions and refreeze on a tray or in a container so you can grab servings quickly.
• Freeze the whole batch: Transfer the blended mixture to a shallow container and freeze until it reaches the consistency you want. Store up to one month.
• Serving textures: For soft-serve, freeze about 30 minutes. For scoopable consistency, 1–2 hours is usually ideal. If frozen solid, allow to sit a few minutes at room temperature or let it soften slightly in the refrigerator before scooping.

Simple Instructions for Making Frozen Yogurt in a Food Processor

Below are straightforward steps to make creamy frozen yogurt using a food processor. This method works with other high-speed blenders as well.

1. Slice bananas and hull strawberries, then freeze on a parchment-lined baking sheet until solid.
2. Add the frozen fruit to a food processor and pulse to break it up, scraping down the sides as needed.
3. Add the Greek yogurt, vanilla, and maple syrup.
4. Process until the mixture is smooth and creamy, stopping to scrape down the sides once or twice.
5. Transfer the mixture to a shallow container (a loaf pan works well) and freeze to your preferred consistency.
6. Scoop and serve, or pre-scoop and store individual portions in the freezer for easy grab-and-go desserts.

Helpful Tips When Making This Recipe

• Make sure the fruit is fully frozen before blending for the creamiest texture.
• Full-fat Greek yogurt gives the richest, smoothest result; nonfat or lower-fat yogurt will be less creamy.
• Taste before freezing and adjust the maple syrup if you prefer sweeter or tarter flavors.
• Freeze in a shallow container to speed up firming and make scooping easier.

Substitutions and Variations

• Fruit: Swap strawberries and bananas for mango, pineapple, blueberries, cherries, or any frozen berries.
• Sweetener: Substitute honey or agave for maple syrup if preferred.
• Dairy-free: Use coconut yogurt or another plant-based yogurt to make a dairy-free version.

Grandma Rita’s Kitchen Tips

The longer frozen yogurt stays in the freezer, the firmer it becomes. If it’s too hard to scoop, let it sit at room temperature for a few minutes. I like to scoop portions when the texture is ideal and store those scoops in a sealed container in the freezer. That way, we can pull out single servings any time without waiting for the whole batch to soften.

Ways to Serve and Pair

This frozen yogurt is delicious on its own, but here are a few serving ideas to elevate it:

• A small slice of angel food cake or pound cake.
• Fresh berries or sliced fruit on top for extra texture.
• A sprinkle of granola or toasted nuts for crunch.
• A light drizzle of dark chocolate or nut butter for an indulgent touch.

Recipe Summary

Homemade Strawberry Banana Frozen Yogurt

Yield: 4 servings

Prep Time: 5 minutes (plus freezing time)

Additional Time: About 2 hours to firm

Total Time: ~2 hours 5 minutes

Ingredients

• 4 cups frozen fruit (strawberries and bananas suggested)
• 1 cup full-fat Greek yogurt
• 1 teaspoon pure vanilla extract
• 3 tablespoons pure maple syrup

Instructions

1. Freeze sliced fruit on a parchment-lined sheet until solid.
2. Pulse the frozen fruit in a food processor to break it up.
3. Add yogurt, vanilla, and maple syrup; process until smooth and creamy.
4. Transfer to a shallow pan and freeze until scoopable, about 1–2 hours.
5. Serve soft or scoop into portions and refreeze for easy access later.

Nutrition (per serving)

Approximate values per serving: 121 calories, 2g total fat, 22g carbohydrates, 4g protein. Values will vary based on yogurt and fruit choices.

Pin this recipe or save it to your dessert collection so you can make it whenever a frozen treat craving hits. This quick, adaptable frozen yogurt is a healthy, delicious way to enjoy fruit and satisfy a sweet tooth without the fuss.