Strawberry frozen yoghurt

Name: Strawberry frozen yoghurt
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 20 min
Yield: 6 servings
Cuisine: English
Ingredients: 125 g caster sugar; 1 tsp vanilla extract; 1 lemon, 2 strips lemon zest; 500 g strawberries, hulled, roughly chopped; 500 g greek yoghurt; 4 tbsp crème fraîche

Fresh strawberries bring the taste of summer to this frozen yoghurt. It's lighter than dairy ice cream and it contains one of your five-a-day!

Prep 20m Cook 10h 0m Serves 6 Easy English Dessert

1 rating

Ingredients

Serves 6

125 g caster sugar 1 tsp vanilla extract 1 lemon, 2 strips lemon zest 500 g strawberries, hulled, roughly chopped 500 g greek yoghurt 4 tbsp crème fraîche

Method

1

Make the sugar syrup: Put the 125 grams caster sugar, 1 teaspoons vanilla extract, 2 lemon zest strips and 200 milliliters water into a small saucepan and slowly bring to the boil, stirring occasionally, until the sugar has dissolved.
2

Simmer the syrup: Simmer gently for 5 minutes until slightly thickened, then remove from the heat and leave to cool completely — pop it in the fridge to speed this up if you're short on time.
3

Purée the strawberries: Put the 500 grams strawberries, hulled and roughly chopped in a food processor or blender and whizz until smooth.
4

Combine the base: Pour the strawberry purée into a bowl, add the 500 grams Greek yoghurt and 4 tablespoons crème fraîche, and mix until smooth. Strain the cooled sugar syrup into the mixture (discard the zest strips) and whisk to combine.
5

Chill before freezing: Cover and chill the mixture in the fridge — starting it cold means it freezes faster once it's in the freezer, which is one of the biggest factors in keeping ice crystals small.
6

Freeze thin and flat: Pour into a large ziptop bag (or a shallow freezer-safe container), squeeze out all the air and seal. Freeze lying flat in as thin a layer as possible — a thin layer freezes much faster than a thick one, and speed is what keeps crystals small.
7

First blitz: Remove from the freezer and break into chunks small enough to fit your food processor or a high-powered blender. Pulse until completely smooth — don't over-process, just enough to fully smooth it out.
8

Re-freeze shallow: Spread into a shallow, lidded container. Press a piece of cling film directly onto the surface (this stops a crusty, crystalline layer forming), cover with the lid and freeze until firm again.
9

Second blitz: Break into chunks again and pulse briefly until smooth. This second 'churn' is what really transforms the texture from icy to properly creamy — don't skip it.
10

Final freeze: Return to the container, press the cling film onto the surface again, and freeze until scoopable.
11

Soften and serve: Transfer to the fridge to soften for 15–20 minutes before scooping and serving.