My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Strawberry Vanilla Swirl Greek Frozen Yogurt

While yesterday’s attempt at this strawberry vanilla swirl Greek frozen yogurt was kind of a disaster, today I managed to figure it out! Two easy changes was all it took.


We are talking real-deal, soft serve froyo, people. And you can basically eat it for breakfast because it’s just barely sweetened and swirled with fruit!


Why hello there KitchenAid stand mixer. So nice to finally have you in my kitchen. This is the mixer I won a few weeks ago at The Big Potluck. I am in love with the color [aqua sky].

Also, please take note of our new backsplash! I’m pretty excited about it. The kitchen looks much more finished now. I installed it this past weekend but still need to grout. The house to-do list is never ending, but worth it, I think…


This recipe is flecked with thousands of tiny vanilla beans and sweetened with real-deal, raw honey. Which, oh my word, please find yourself some raw honey and spoonit directly into your mouth. It’s been too long since I’ve had this.


And now for the lovely strawberry swirl, which worked a million times better than adding chopped strawberries. The icy, frozen berries were a teeth killer!

For this part of the recipe you’ll throw a bunch of strawberries in your blender, turn it on, and…that’s it!

Strawberry Vanilla Swirl Greek Froyo |

Quite possibly the easiest dessert recipe to ever exist. Or at least pretty darn close.

And if you are able to resist eating spoon after spoon straight from the ice cream bowl I commend you. I am not that strong.

Strawberry Vanilla Swirl Greek Froyo |

So how exactly does it stay soft and creamy?

Vodka! Just like with my latest coconut milk ice cream recipe.

It lowers the freezing point which helps it to not freeze into a rock solid state. You’ll be able to scoop + enjoy whenever you’d like. But my favorite time to eat it is after about 4 hours in the freezer.

It’s like SILK! Strawberry vanilla silk!

Without the vodka it turns to a brick in the freezer and crumbles when you try and scoop it. Trust me. But if you plan on serving it right from your ice cream machine or after just a few hours in the freezer you can leave the vodka out.

Strawberry Vanilla Swirl Greek Froyo |

Vaaaa-neeee-laaaa beans!!!

Strawberry Vanilla Swirl Greek Froyo |

Strawberry Vanilla Swirl Greek Froyo |

The leftover strawberry puree will be used as a topping, and I also highly recommend throwing on toasted coconut, roasted nuts, or a handful of granola.

I just can’t get over that vibrant red color!

Strawberry Vanilla Swirl Greek Froyo |

And in other non-yogurty news, my parents are coming in TODAY! I am beyond excited to see them. My dad has yet to see our new house, and I haven’t seen him since October. Way, way too long. Luckily my mom popped out here for a visit in February, but I’m going to suffocate them both in hugs. We have some fun things planned, mostly centered around eating [and golf for the boys], but all in all it will be a really low-key visit. I have been looking forward to it for months and busting my buns to get slightly ahead with work so I can take a breather this weekend.

This will be our dessert for night #1 along with another fun treat you’ll be seeing next week!

Strawberry Vanilla Swirl Greek Froyo |

Print this!

Strawberry Vanilla Swirl Greek Frozen Yogurt gluten-free // yields 4-6 servings

  • 3 1/2 cups whole milk Greek yogurt
  • 1/4 – 1/3+ cup raw honey
  • scant 1/2 teaspoon vanilla beans, from about 2 vanilla bean pods
  • 12 med/large ripe strawberries, de-stemmed
  • 2 tablespoons vodka, gluten-free if needed

*Prep your ice cream bowl [if needed] per manufacturer’s instructions. Mine has to freeze for at least 15hrs.

Place yogurt, honey, and vanilla beans in a blender and blend until fully combined. Taste and blend in more honey if desired. Refrigerate for at least 1 hour or overnight. Rinse blender and blend de-stemmed strawberries until fully pureed. Strain the seeds if desired. Pour into a jar and refrigerate.

Stir vodka into chilled yogurt mixture then pour into your ice cream maker and turn on. Churn the ice cream per the manufacturer’s instructions. It’s finished once thick and a bit stiff like soft serve ice cream.

Working quickly, scoop about 1/4 of the mixture into a freezer-safe, airtight container and spread. Then drizzle about 2 tablespoons of the strawberry puree on top and run a butter knife through the puree and yogurt to swirl. Retain about 1/3 cup of the puree to use as a topping. Repeat layering/swirling process 3 more times and spread the top layer evenly. Place a piece of plastic wrap or parchment directly on the surface then seal and freeze for at least 2 hours.

Scoop + serve with remaining strawberry puree on top. Place plastic wrap directly on top of the leftovers and place back in the freezer. Let thaw for 5-10 minutes before serving. [It will harden when frozen overnight.]


Alt option 1: If you want to serve straight from the ice cream machine simply fold the puree into the frozen yogurt and serve immediately.

Alt option 2: If you don’t care about the swirl effect you can simply stir 2/3 of the puree into the frozen yogurt and spread into your container and freeze. Use the rest as a topping.

Notes: The froyo does freeze solid when frozen for 24 hours but with the vodka the texture is much better when thawed a bit. If you plan to serve all of the froyo within the first 2-3 hours then you can skip it. Follow instructions above minus the vodka and either serve immediately or freeze for up to 3 hours. If you want to store longer and don’t want to use vodka, just a warning it turns rock hard and crumbles when you try to scoop it. You’ll need to let it thaw for at least 15 minutes before being able to scoop and even then it’s messy.

No ice cream maker? Check these tips from David Lebovitz + The Kitchn!

Strawberry Vanilla Swirl Greek Froyo |

And speaking of next week…I’m deeming it National Doughnut Week. Prepare yourselves.

Happy weekend!


Reader Comments (25)

I can't believe how easy this is to make! LOVE the vanilla in there, and the raw honey just tops it all off. The backsplash looks great too!
May 29, 2014 | Unregistered CommenterMatt Robinson
Beautiful! I love the simplicity of the flavours in this and that gorgeous bright pink swirl! PS can you make next week international doughnut week so I can get in on the action? ;)
May 30, 2014 | Unregistered CommenterKathryn
Beautiful! I can't believe how many bloggers are urging me to get an ice cream maker lately. I think it needs to happen.
I NEED to get on this! So yummy!
OMG, I can['t believe its ice cream time... well in this case, its frozen Greek swirly yogurt time... AWESOME
I wish I saw your quinoa berry post yesterday, because I could have told you that most fruit in ice cream is cooked in sugar to soften it so it doesn't freeze too hard. Not that you're the type of person that wants to cook things in gobs of sugar, but you know what I mean.

I'm so blown away by the photos with the scoop of ice cream. There's just something so lovely about the composition. You have such a great eye. Can I borrow them sometime? I struggle with composition more than anything. I feel like you can finally understand how cameras and light work, but then still be struggling with composition your whole life. Tell me I'm wrong. :)
May 30, 2014 | Unregistered CommenterDessertForTwo
This looks amazing! Clean, fresh flavors. Perfect for warm summer days!
I could go for a big bowl of this to start my friday! Also, can't wait for doughnut week!!
Visit with the parents should be great. This recipe looks so good and the vodka tip is excellent.
May 30, 2014 | Unregistered CommenterMatt
Wow, so much good news in this post...doughnut week, parents visiting, and THIS froyo!! How perfect is that scoop in your photo?!! Well done, Ashley!!
May 30, 2014 | Unregistered CommenterTodd
1. LOVE the KA! 2. LOOOOVE the backsplash! 3. Love Love LOVE the vodka tip!! I use moonshine! It was a tip from my Mom. :-D
Gorgeous FroYO!
May 30, 2014 | Unregistered CommenterKate @ Diethood
May 30, 2014 | Unregistered CommenterJennifer Farley
Yum - this looks amazing and I could eat it for any meal of the day. Have a lovely visit with your parents!
need this in my life right away.
May 30, 2014 | Unregistered CommenterJanetha
This sounds so delightful! I am going to have to carve out some space on my freezer for the ice cream maker bowl very soon. :)
May 30, 2014 | Unregistered CommenterEileen
I am obsessed with this recipe! I can't believe how simple it is to turn yogurt into ice cream. Can't wait to try this!
That looks amazing! My kids would devour this, will have to try it!
June 1, 2014 | Unregistered CommenterKerrie Peacock
This is positively beautiful!! And hey, we have matching mixers!! Adore!
I JUST bought an ice cream maker and this was the first recipe I tried! I subbed blueberries, and I added some graham crackers to each layer, and it turned out like the Ben and Jerry's flavor! My 2 year old son had it for breakfast today, so did I!. =)
June 1, 2014 | Unregistered CommenterColleen
@Matt - Thanks, Matt!! The raw honey is insane. :)

@Kathryn - I'll just call it "doughnut week" so everyone can be included. Thanks, lady love. <3

@Maryea - I really love mine and use it often! I have a Cuisinart but KitchenAid also sent me the one that fits w/the stand mixer. So far so good! I truly appreciate your kind words about the photos. Means so much!

@DessertForTwo - Oooh, good to know! Thanks for the tip! That makes a lot of sense, but I think I like the swirl effect better than the chunks. :) I definitely feel like I'm still getting the hang of lighting + composition with food photography!! They're both really hard and then even harder to make work together. As far as composition, I feel like it's best to start simple. Adding lots of props and creating highly staged/styled photos is incredibly difficult. For instance, I struggle a LOT with adding napkins to my photos. I always feel like they never look natural...always a work in progress! :)

@Lauren - Come over for some doughnuts!!! And froyo!

@Kate - Aw, thanks!!! Good to know about Moonshine. ;)

@Tricia - Thanks so much! The visit has been excellent so far!

@Janetha - I agree!

@Eileen - Ugh, freezer space is hard to come by. I try to always keep mine in there, but it can get tricky. :)

@Rachel - Hope you love it!

@Megan - Thank you so much, Megan!! Ahh, love that you have the same mixer!

@Colleen - Umm, I'm so excited to hear this was the first recipe you tried! I'm also dying at the thought of adding graham crackers!!! Seriously! Also excited to hear you ate it for breakfast. It's definitely healthy enough for any time of day. <3
June 2, 2014 | Registered CommenterAshley
Holy perfection. This looks insane. I am in dire need of one off those ice cream bowls for my mixer. Have so much fun with your parents!!
June 2, 2014 | Unregistered CommenterKatie
This has been such an inspiring recipe -- I just made an awesome new version! I added 3 ripe bananas, subbed maple syrup for honey, and I made peanut butter "magic shell" (1 part coconut oil to 2 parts PB) to use as the swirl! Next I think I'm going to do raspberry puree and chocolate chips!
June 5, 2014 | Unregistered CommenterColleen
Strawberry Vanilla Swirl Greek Frozen Yogurt is delicious and healthy. Thanks for a fabulous post
June 20, 2014 | Unregistered CommenterFilipino Store
I just found this recipe and plan to try it out this week for my husband. I have a couple of questions. First, what happens to the alcohol once it's frozen? I have concerns about feeding this to my 20 month old grandson. My second question is whether substituting agave nectar for the honey allergy reasons) will change the outcome of the recipe?
November 10, 2014 | Unregistered CommenterBarbara
@Barbara - Thanks for your questions. Nothing happens to the alcohol after freezing. It still has the full potency. Agave nectar will work but isn't as thick as honey and won't freeze quite as well in my experience. Honey helps the frozen yogurt stay a bit softer. Hope this helps!
November 11, 2014 | Registered CommenterAshley

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