Frozen Greek Yogurt with Honey & Olive Oil

Ingredients

• 946 ml (1 qt; 32 oz)plain Greek yoghurt
• 120 ml (½ cup)double cream
• 150 g (¾ cup)granulated sugar
• 60 ml (¼ cup)wildflower honey
• 15 ml (1 tbsp)extra virgin olive oil
• 1.25 ml (¼ tsp)kosher salt
• to tasteblackberries
• to tastewildflower honey
• to tasteextra virgin olive oil

Instructions

1. 1

   Freeze the insert

   Place the ice cream machine insert in the freezer overnight.

2. 2

   Whisk the mixture

   In a large mixing bowl, whisk the Greek yoghurt, double cream, granulated sugar, wildflower honey, extra virgin olive oil and kosher salt until smooth.

3. 3

   Chill the mixture

   Refrigerate the mixture for 1 hour.

4. 4

   Churn the yoghurt

   Assemble the ice cream machine and churn the mixture following the machine’s instructions.

5. 5

   Set the texture

   Serve straight away for a soft-serve texture, or transfer to a container and freeze for 1–4 hours for a firmer consistency.

6. 6

   Add the toppings

   Top each serving with blackberries and generous drizzles of wildflower honey and extra virgin olive oil.

What is frozen Greek yoghurt?

Frozen Greek yoghurt is a chilled dessert made by churning thick yoghurt with sweetener and, in this version, cream. It has the tang of yoghurt with a smoother, richer texture than plain frozen yoghurt.

This recipe pairs honey and olive oil, a combination found in Greek-style desserts and serving traditions. Chilling the mixture before churning helps it freeze evenly, while the berries add a fresh contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 588 calories, 20g protein, 68g carbs, 23g fat.

The yoghurt contributes most of the protein, while the sugar and honey provide much of the carbohydrate. Cream and olive oil supply much of the fat; add blackberries and serve alongside fresh fruit for a more balanced dessert plate.

Why these ingredients work

Greek yoghurt: Its thick texture gives the dessert body and a pleasantly tangy flavour. Plain yoghurt lets the honey and olive oil come through without competing additions.

Honey and oil: Wildflower honey brings floral sweetness, while extra virgin olive oil contributes a fruity, savoury note. A little salt rounds out the sweetness.

Chilling and churning

Cold mixture: Give the combined ingredients the full hour in the refrigerator before churning. Starting cold helps the machine freeze the mixture as it moves.

Frozen insert: Freeze the machine insert overnight as directed, and check that it is fully frozen before use. Follow your machine’s instructions for assembly and churning.

Choose your texture

Soft serve: Serve the yoghurt as soon as it comes out of the machine for a soft, spoonable consistency.

Firmer scoops: Freeze it in a container for 1–4 hours after churning. The longer end of that range gives it more time to firm up.

Finish with fruit and drizzles

Blackberries: Add them just before serving so they stay distinct against the creamy yoghurt. Their tartness balances the sweet base.

Honey and olive oil: Drizzle both over the finished portions rather than mixing in extra topping during churning. Add a little at a time and adjust to taste.

Serving ideas

Serve this dessert on its own or alongside fresh summer fruit. For a more substantial finish, pair it with a crisp biscuit or a thin slice of cake.

If the dessert has been frozen until firm, let it stand briefly at room temperature before scooping. This makes serving easier without changing the recipe.

Recipe notes & tips

• Whisk until the sugar is fully dispersed and the mixture looks smooth.
• Make sure the machine insert has frozen overnight before you begin.
• Chill the mixture for the full hour before churning.
• Use the machine’s own instructions to judge when churning is complete.
• Add the blackberries and finishing drizzles just before serving.

Variations

• Use raspberries: Swap the blackberries for raspberries for a similarly tart topping.
• Try another honey: Use a different floral honey for a subtle change in aroma.
• Add toasted nuts: Scatter chopped toasted almonds over the servings for crunch.
• Add citrus zest: Grate a little lemon zest over the finished dessert for a fresh note.

Common mistakes to avoid

• Warm mixture: It may take longer to churn; chill it for the full hour before adding it to the machine.
• Unfrozen insert: The mixture may not churn properly; freeze the insert overnight as directed.
• Over-churning: The texture can become too firm in the machine; follow its instructions and check the consistency as it churns.
• Freezing for too long: The dessert can become difficult to scoop; use the stated 1–4 hour firming time and let it stand briefly if needed.
• Adding toppings too early: The fruit and drizzles can lose their fresh finish; add them when serving.

How to store

Transfer leftovers to a sealed freezer-safe container and freeze. For easier scooping, let the frozen yoghurt stand briefly at room temperature before serving; the recipe does not specify a storage duration.

Frequently asked questions