Instructions
- Scoop yogurt into an ice cube tray, filling each mold with a rounded 1 tablespoon of yogurt. *Do not fill to the top of the ice cube molds.* Freeze overnight.
- Pop yogurt cubes out into an 11-cup (or larger) heavy duty food processor. Place quartered strawberries in the food processor.
- Turn on and process for a couple of minutes. The mixture will tumble at first, then turn very crumbly. Scrape with a large fork and continue to process a few times. It will remain crumbly for 3-5 minutes, then finally start to come together. You might think it will never turn into sorbet, but stick with it!
- At this point, it might get “stuck” in the machine, where the big clump of frozen sorbet isn’t spinning around the machine. Break apart with a fork and process again, repeating a few times. If it continues to become stuck, leave for 5 minutes to slightly warm up. Break apart and process again a few times. (If it still won’t smooth out, let sit for another 5 minutes.) At this point, scraping and processing should get it moving and it will quickly turn into a creamy, smooth sorbet that is whipping around the food processor.
- Scoop and serve immediately and top with chocolate chips. Or, place in an airtight container for 1-3 hours to firm slightly before serving.
NOTE:
- Best if eaten immediately after making, but if you’d like to store any, place in an airtight container and cover with plastic wrap on the surface and a lid on top. Let warm up a bit before serving.
- Try subbing in 1 cup of frozen banana chunks for 1 cup of the strawberry for a strawberry banana flavor!
- Do not use a blender.
- If you have a 7-cup or 9-cup food processor, I would halve the recipe.
