Description
This refreshing Strawberry Shortbread Frozen Yogurt is a luscious and creamy dessert combining velvety Greek yogurt, sweetened condensed milk, fresh strawberries, and whipped cream. Layers of crushed shortbread and freeze-dried strawberry pieces add delightful texture and bursts of berry flavor, making it a perfect summer treat to enjoy straight from the freezer.
Ingredients
Scale
Frozen Yogurt Base
- 550g strawberries, hulled
- 500g pot Greek yogurt
- 397g can condensed milk
- 2 tsp vanilla bean paste or extract
- 200ml double cream
Mix-ins (Optional)
- 8 shortbread biscuits, crushed
- 2 tbsp freeze-dried strawberry pieces (available from Waitrose, Sainsbury’s or online)
Instructions
- Prepare Strawberry Puree: Place 400g of the hulled strawberries into a food processor and blitz until completely smooth to create a vibrant strawberry puree.
- Chop Remaining Strawberries: Finely chop the remaining 150g of strawberries into small pieces and set aside for texture.
- Combine Base Ingredients: Add the Greek yogurt, condensed milk, and vanilla bean paste or extract to the food processor with the strawberry puree. Whizz again to combine all the ingredients into a smooth mixture.
- Whip the Cream: Pour the double cream into a bowl and softly whip it until it just holds its shape, creating a light and airy texture to blend with the yogurt base.
- Fold Strawberry Puree and Chopped Berries into Cream: Add approximately one-third of the strawberry yogurt mixture to the whipped cream and gently fold with a spatula to incorporate without deflating the cream. Then add the remaining strawberry mixture along with the chopped strawberries and mix gently until evenly distributed.
- Layer the Frozen Yogurt: Pour half of the combined mixture into a freezer-proof container. Sprinkle half of the crushed shortbread biscuits and half of the freeze-dried strawberry pieces over the surface.
- Add Final Layer and Freeze: Cover the shortbread and freeze-dried strawberries with the remaining frozen yogurt mixture. Top with the remaining crushed shortbread and freeze-dried strawberries. Cover the container and freeze for at least 4 hours, or until solid.
- Serve: Remove from the freezer 10-15 minutes before serving to soften slightly for easy scooping.
Notes
- For best texture, do not over-whip the cream; it should just hold its shape.
- Shortbread biscuits and freeze-dried strawberries add texture and flavor but can be omitted for a smoother frozen yogurt.
- Freeze for up to 2 months, but for optimal freshness and flavor, consume within 1 month.
- If you prefer a sweeter yogurt, additional sweetener can be added, but condensed milk already adds ample sweetness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Keywords: strawberry frozen yogurt, frozen yogurt dessert, no-cook frozen treat, summer dessert, Greek yogurt dessert, shortbread frozen yogurt
