You were all right – making ice cream can be wonderfully addictive. In fact, you could say that my frozen dessert making exploits have turned me into quite the busy bee. There’s something special about the dulcet whirring of an aged ice cream machine that keeps me coming back for more. However, such an addiction causes obvious problems – ice cream contains cream, cream has the potential to give one a little unwanted flab. Clearly the answer to this is frozen yoghurt which is infinitely better for you and potentially a lot tastier. As it happens, this particular batch was utterly mouth-watering and the best thing about it is that it is an acceptable breakfast.
Four years ago, during the summer before university, I worked in a café that made its own ice cream – every flavour contained honey as a sweetener. That place, The Hive, sold arguably the best ice cream I’ve ever tasted; as a result, I’ve always appreciated the benefit honey can bring to frozen desserts. In this case, it seemed like a cracking idea to combine this experience with the classic breakfast of yoghurt, honey and oats. In fact, there are a number of recipes floating around for this particular dessert, most of which inexplicably contain sugar. Please could someone explain to me why one would decide to add sugar to such naturally delicious and sweet ingredients and destroy them entirely? However, I have decided against the naming and shaming of my verbal victim, for such a thing would not yield the perfect scoop… This recipe, however, does so with all of the charm of the Greek yoghurt intact.
Honey Flavoured Frozen Greek Yoghurt
Makes around 600ml
• 500ml 5% fat Greek yoghurt
• 4 tbsp pouring honey
• A couple of handfuls of porridge oats
1. Stir together the yoghurt and 3 tbsp of honey in a large mixing bowl. Tip into your ice cream machine and freeze for around 30 minutes.
2. Once the Yoghurt has become thick, creamy and frozen drizzle in the remaining honey and turn off the machine. Serve with toasted oats. This will keep in the freezer for upwards of 2 weeks, but make sure to defrost it for around 15 minutes before eating – it freezes a little harder than cream.
Cost: Greek yoghurt is an ingredient roughly on par with double cream when it comes to cost. However, unlike my recent ice cream recipe this doesn’t contain eggs or fruit – this makes it an extremely frugal dessert. Indeed, the entire batch should set one back no more than £1.80!