Frozen honey yoghurt
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.
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
Step 1
Line a medium, freezer-safe bowl with plastic wrap or baking paper.
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).
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 Roman is an American food writer, chef and bestselling cookbook author.
