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Frozen Yoghurt with Strawberry Compote Recipe

Cool down on a warm day or a whip up a deliciously creamy dessert for the whole family to love with this frozen yoghurt and strawberry compote recipe. A slightly lighter alternative to ice cream, it’s a simple summer sweet treat that’s packed with fruity flavour. What’s not to love?

  • Preparation time: 15 min(s)
  • Cooking time: 15 min(s)
  • Servings: 4

How to make

  1. Start by making the compote. In a saucepan over a medium-high heat, add the strawberries, 50g of sugar, lemon zest and water. Heat until the strawberries soften and release their liquid.
  2. Dissolve the corn starch in the lemon juice and add the strawberries. Cook for around 15 minutes or until the mixture begins to boil, stirring occasionally.
  3. Remove the strawberries from the heat and let cool to room temperature. The compote will thicken as it cools.
  4. Next up, make the ice cream. Add the Greek yoghurt, double cream, vanilla and remaining sugar (90g) to a food processor and blend until a smooth, creamy mixture forms. If you’re not using a processor, whisk the ingredients together until thoroughly blended. The texture of the mix should resemble a thick smoothie or milkshake.
  5. Pour the yoghurt mix and some of the strawberry compote into a freezer-safe container with a lid that tightly secures.
  6. Place in the freezer for around an hour for ice cream that has a creamy consistency but is still a little firm. The longer you leave the mix, the firmer the frozen yoghurt ice cream will be.
  7. Once frozen to your desired firmness, remove the yoghurt ice cream from the freezer and serve scoops of it on top of the remaining strawberry compote.