Strawberry Yoghurt Ice Cream

CHEF’S TIP: Reserve a few fresh strawberries and a sprig of mint to serve.

Serves 4


  • 500g (1 lb) fresh strawberries
  • 250ml (1 cup) thick Greek yoghurt
  • 80ml (⅓ cup) honey or castor sugar


  1. Chop the strawberries coarsely and then freeze for about 1½ hours or until frozen.
  2. Remove them from the freezer, and then chop finely in a food processor. Pulse in the yoghurt and honey or castor sugar. 
  3. Freeze again until ready to use, softening slightly before serving.

© sharon glass 2012 | For more recipes: