This easy frozen yoghurt uses full‑fat strained yoghurt, natural honey, and optional fruit for a creamy, wholesome snack. Even though freezing damages some of the live cultures, enough remain to make it a better choice than shop‑bought frozen yoghurt.

Ingredients (makes ~4 cups)

• 250 g strained yoghurt (whole‑fat Greek, preferably goat’s yoghurt for A2 goodness)
• 1-2 tsp honey (or to taste)
• ½ tsp vanilla extract
• 75 g fresh or frozen fruit (optional; see flavour ideas below)

Method

1. In a bowl, blend or whisk yoghurt, honey, vanilla, and fruit (if using) until smooth and lightly whipped.
2. Spoon into 4 silicone muffin moulds, paper cupcake cases, or any other reusable pots.
3. Place in the freezer and freeze for 2–3 hours, until firm.
4. Pop out of the moulds and let sit for a minute or two to soften slightly before serving.

Optional: Blend After Freezing

For a creamier, more ice‑cream‑like texture, you can remove the frozen yoghurt from the moulds, break into chunks, and blitz it briefly in a blender or food processor before serving.

Note: blending generates heat and shear, which can reduce or destroy some of the remaining live cultures — so if your main aim is to keep as many beneficial bacteria as possible, it’s better to enjoy the frozen cups as they are.

Tips for Best Results

• Use full‑fat, strained yoghurt for creaminess and fewer ice crystals.
• Stir the mixture gently but evenly before freezing — overmixing at this stage can break down structure.
• Store frozen in an airtight bag or container for up to 1 month.

Flavour Ideas

• Mango & Lime Zest
• Strawberry & Banana
• Cocoa or Sugar‑Free Dark Chocolate Swirl
• Pineapple & Strawberry