Vanilla Bean Frozen Yoghurt

Ingredients

• 500 g Greek yoghurt (Yoghurt can be doubled for larger-capacity ice-cream machines; dairy-free or lactose-free yoghurt may be used for the listed variations.)
• 60 g Honey (Taste first and increase to 100 g if a sweeter result is preferred.)
• 1 tbsp Vanilla bean paste

Steps

1. 1

   Insert the butterfly attachment into the mixer bowl. Add the Greek yoghurt, honey, and vanilla bean paste.

2. 2

   Whip for 1 minute at speed 3 with the measuring cap on. Alternatively, blend the ingredients in a blender for 1 minute, or whisk them together in a bowl until combined.

3. 3

   For the ice-cream-machine method, transfer the combined mixture to an ice-cream maker and churn according to the machine's instructions.

4. 4

   For the Thermomix or blender method, when not using an ice-cream machine, freeze the mixture in standard ice-cube trays until frozen.

5. 5

   Once frozen, add the yoghurt cubes to the Thermomix mixer bowl and blend for 1 minute at speed 9 with the measuring cap on, using the spatula to help combine. Alternatively, blend in a blender on high, increasing the speed gradually, for 1 minute.

6. 6

   Watch the mixture while blending or whipping, particularly on a hot day. If it begins melting quickly, stop early and return it to the freezer.

Notes

The source does not specify an exact freezing duration or an ice-cream-machine churning time; freeze until solid and follow the ice-cream maker manufacturer's instructions. Variations mentioned by the author: use dairy-free Greek yoghurt and increase vanilla to taste; use lactose-free Greek yoghurt and replace honey with maple syrup for low FODMAP; or use a liquid low-carb sweetener for a low-carb version.

Nutrition per serving

• dessert
• frozen dessert
• vegetarian
• gluten-free
• grain-free
• egg-free
• freezer-friendly
• refined-sugar-free