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Frozen honey yoghurt

Alison Roman
Alison Roman

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Serve with fresh berries, or ripple some through before freezing.
Serve with fresh berries, or ripple some through before freezing.William Meppem

This makes a perfectly creamy frozen yoghurt without the need for an ice-cream maker. If you have some frozen berries on hand and want to add some colour and extra flavour to this recipe, fold in a few cups of berries (cooked then cooled) just before freezing.

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Ingredients

  • 250ml (1 cup) thickened cream

  • 400g whole-milk Greek yoghurt or plain labne

  • 90g mild-flavoured honey, plus extra for drizzling

  • whole toasted almonds or peanuts, crushed (optional)

  • fresh fruit of your choosing (optional)

Method

  1. Step 1

    Line a medium, freezer-safe bowl with plastic wrap or baking paper.

  2. Step 2

    In a separate large bowl, whip cream to medium-stiff peaks. Gently whisk in yoghurt followed by honey and a pinch of sea salt flakes. Transfer to the lined bowl and freeze for at least 2 hours (a longer freeze will make it more like ice-cream in texture, rather than a semi-frozen texture – both are great).

  3. Step 3

    To serve, scoop onto plates, sprinkle with crushed nuts (if using) and serve with honey-drizzled fruit or my no-bake chocolate-almond tart (pictured).

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Alison RomanAlison Roman is an American food writer, chef and bestselling cookbook author.

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Original URL: https://www.smh.com.au/goodfood/recipes/frozen-honey-yoghurt-20200330-h1n0ek.html