Things I have been cooking lately #94: Instant frozen yoghurt

Fancy a really quick, healthy dessert? I adapted this recipe into two versions from a Jamie Oliver recipe but I’m sure there are loads of other possible flavour combinations you could dream up! You’ll find a selection of frozen fruit in the frozen dessert section of most supermarkets but you can easily freeze and use fresh fruit, especially if you’re worried about not eating it before it spoils.

Instant frozen yoghurt

For berry yoghurt
400g frozen mixed berries (raspberries, blueberries, strawberries)
500ml natural yoghurt
4 tablespoons of honey
The leaves from a sprig of mint

For mango and coconut yoghurt
400g frozen mango
500ml coconut yoghurt
2 tablespoons of honey
The leaves from a sprig of mint
Zest and juice of half a lime

Put the yoghurt, honey, mint and lime juice and zest (if using) into your food processor with the bowl blade in. Process until smooth.

Add the frozen fruit and process again until well combined.

Serves 4 – 6

Just a note that although the yoghurt can be kept in the freezer the texture is best when eaten immediately.


Berry frozen yoghurt


Mango and coconut frozen yoghurt


  1. Um . . . YUM!! Looks incredible! And pretty simple recipe too. Can you use another device in place of a food processor? Like a blender? Or will that make it more like a smoothie then?

    1. Abbi

      I think it would probably be fine. Just pulse for short intervals and keep checking the texture so you don’t make it too smooth.

      1. Good to know! I’ll let you know what happens after I do!

  2. the mango + coconut sounds and looks amazing!

    1. Abbi

      It was delicious. I’d like to try it with pineapple too.

  3. “Dear frozen yogurt, you are the celery of desserts. Be ice cream or be nothing.”

    LOL, I’m kidding. I love frozen yogurt!

    1. Abbi

      Hahaha! Brilliant! Well with this recipe you can have fresh frozen yoghurt in minutes!

      1. I’ll try it out sometime. Won’t be inviting Ron Swanson over for fro-yo, though

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