Homemade frozen yoghurt is one of the easiest frozen desserts to make and one of the most flexible. The base is just strained yoghurt, honey, and whatever flavouring you choose. Most versions don’t require an ice cream machine — the yoghurt’s protein structure produces a creamy texture even when frozen and churned by hand. Here are four flavours that are genuinely worth making.
The Base
Start by straining 1kg of full-fat yoghurt through cheesecloth for 2-4 hours in the fridge to remove excess whey (this is the same process as starting labneh — stop before it gets too thick). The strained yoghurt produces a creamier frozen result. Combine with 4-6 tablespoons of honey (to taste — the sweetness needs to be slightly stronger than you want in the finished product, as cold dulls sweetness) and whatever flavouring you’re using.
Mango and Lime
Blend 2 ripe mangos with the yoghurt base and the zest and juice of 1 lime. Pour into a freezer-safe container and freeze for 1 hour, then stir vigorously with a fork to break up ice crystals. Repeat every 30-45 minutes for 3-4 hours until smooth and creamy. Alternatively, churn in an ice cream machine for 20 minutes. The lime zest cuts through the sweetness of the mango and makes the flavour brighter.
Strawberry and Vanilla
Hull and halve 400g of ripe strawberries. Macerate with 2 tablespoons of sugar for 20 minutes until juicy. Blend with the yoghurt base and 1 teaspoon of vanilla extract. Freeze and stir as above. This version develops a beautiful pink colour and the most straightforward flavour — everyone likes it, including children who don’t like anything.
Dark Chocolate and Sea Salt
Melt 100g of 70% dark chocolate and allow to cool slightly. Whisk into the yoghurt base with 2 tablespoons of cocoa powder and a generous pinch of flaky sea salt. Freeze and stir as above. The sea salt is not optional — it amplifies the chocolate flavour and adds complexity. This version is the most sophisticated and the most popular with adults.
Honey, Fig, and Walnut
Use 5 tablespoons of honey in the base rather than 4. Add 4 fresh or rehydrated dried figs (finely chopped) and 50g of toasted walnuts (roughly chopped). Freeze and stir as above — the fig pieces and walnut chunks will distribute through the frozen yoghurt as it’s stirred. This is the most textured version and works particularly well as a dessert rather than a snack, particularly alongside a simple shortbread.
All versions can be stored in the freezer for up to 2 weeks. Remove from the freezer 5-10 minutes before serving to allow it to soften slightly to a scoopable consistency.
