Homemade Strawberry Banana Frozen Yogurt in a Food Processor

This creamy, four-ingredient Strawberry Banana Frozen Yogurt is an effortless, no-churn treat you can make at home—no ice cream maker required. It’s quick to prepare in a food processor and uses simple, wholesome ingredients for a bright, naturally sweet dessert.

My husband and I enjoy a small bowl of frozen yogurt most evenings, and it surprised me how easy it is to make at home using a KitchenAid food processor (or any robust food processor). After a recommendation from a friend I tried blending frozen fruit with Greek yogurt, vanilla, and a touch of maple syrup—and I was sold. The recipe is fast, uses just four basic ingredients, and only requires freezing the fruit in advance. It’s an ideal everyday treat that feels indulgent but stays wholesome.

Why You’ll Love This Frozen Yogurt Recipe

• No-fuss, no-churn frozen treat that’s ready in minutes.
• Only four ingredients: fruit, yogurt, vanilla, and maple syrup.
• Sweetened naturally with maple syrup—no refined sugar needed.
• Silky, refreshing texture with true fruit flavor.
• A lighter dessert option that still feels decadent.
• Customizable with whatever frozen fruit you prefer.

Ingredients for Homemade Frozen Yogurt

Below are the basic ingredients you’ll need to make this creamy frozen yogurt. Exact measurements and a simple method are included in the recipe card later in the post.

• 4 cups frozen fruit (a mix of strawberries and bananas is classic)
• 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 Routine

This frozen yogurt adapts well to different serving styles and storage methods.

Individual portions: After achieving the ideal texture, pre-scoop rounds and freeze them in a container so you can grab a ready portion quickly.

Full batch: Spread the final mixture into a shallow container or loaf pan and freeze until it reaches your preferred firmness. Stored properly, it will keep for up to one month.

Serving textures: For soft-serve texture, freeze about 30 minutes. For scoopable frozen yogurt, allow 1–2 hours. If frozen very hard, let it thaw briefly at room temperature or thaw slightly in the refrigerator before scooping.

Simple Instructions for Making Frozen Yogurt in a Food Processor

These streamlined steps will get you from frozen fruit to creamy frozen yogurt in minutes. For a printable version, see the recipe card further down.

• Slice bananas and strawberries, spread them on a parchment-lined sheet, and freeze until solid.
• Place the frozen fruit into a food processor and pulse to break up the pieces.
• Add Greek yogurt, vanilla, and maple syrup.
• Process until the mixture is smooth and creamy, scraping down the bowl as needed.
• Transfer to a shallow container and freeze to your preferred consistency.
• Scoop and serve, or pre-scoop into portions for easy access.

Helpful Tips

• Make sure the fruit is fully frozen for the best texture and to avoid a watery result.
• Full-fat Greek yogurt gives the creamiest mouthfeel; you can experiment with lower-fat versions, but texture will differ.
• Taste the mixture before the final freeze and adjust sweetness if needed.
• Freeze in a shallow container for faster firming; deeper containers take longer and may produce icier texture.

Substitutions and Variations

• Fruit: Substitute mango, pineapple, blueberries, cherries, or any frozen fruit blend you like.
• Sweetener: Honey or agave syrup can replace maple syrup if preferred—adjust quantity to taste.
• Dairy-free: Use a thick coconut yogurt or another plant-based yogurt for a dairy-free alternative; note that flavor and texture will change slightly.

Grandma Rita’s Kitchen Tips

The longer the frozen yogurt sits in the freezer, the firmer it becomes. Rather than waiting to thaw a large block, I scoop individual rounds at the ideal scoopable time and store them in a sealed container in the freezer. That way, single servings are easy to grab whenever a craving hits.

Ways to Enjoy This Frozen Yogurt

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

• Serve a small slice of angel food cake alongside for a light dessert.
• Top with fresh berries for extra fruitiness.
• Add a sprinkle of granola for a satisfying crunch.
• Drizzle a little dark chocolate or nut butter for an indulgent touch.

Other Sweet Treats You Might Like

• Avocado chocolate pudding is another creamy, lower-sugar option worth trying.
• Almond butter chocolate cups make a decadent, low-carb snack.

Homemade Frozen Yogurt (Food Processor Method)

Yield: 4

Prep Time: 5 minutes

Additional Time: 2 hours

Total Time: 2 hours 5 minutes

Make a batch of fresh frozen yogurt in minutes using frozen fruit, Greek yogurt, vanilla, and maple syrup. It’s perfect for warm days or whenever you want a quick, healthier dessert.

Ingredients

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

Instructions

1. Freeze sliced fruit on a parchment-lined baking sheet until solid. For this recipe, a mix of bananas and strawberries works beautifully.
2. Place the frozen fruit in a food processor and pulse to break it up. Add the yogurt, vanilla, and maple syrup, then process until smooth and creamy. Scrape down the sides and blend again if needed.
3. Spread the mixture into a shallow loaf pan or container and freeze until scoopable—about 1–2 hours. Two hours produces a scoopable texture that holds well.

Notes

For easy serving, scoop individual portions at the ideal scoopable time and store them in a sealed container in the freezer. This makes it simple to grab a ready portion whenever you want one.

Nutrition Information (per serving)

Yield: 6 · Serving Size: 1

Calories: 121 · Total Fat: 2g · Saturated Fat: 1g · Cholesterol: 5mg · Sodium: 16mg · Carbohydrates: 22g · Fiber: 2g · Sugar: 18g · Protein: 4g