You don't need an ice cream machine to make this easy frozen dessert, topped with freeze-dried strawberries and crushed biscuits
Ingredients
- 550g strawberries, hulled
- 500g pot Greek yogurt
- 397g can condensed milk
- 2 tsp vanilla bean paste or extract
- 200ml double cream
- 8 shortbread biscuits, crushed (optional)
- 2 tbsp freeze-dried strawberry pieces (optional, available from Waitrose, Sainsbury’s or online)
Method
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Put 400g strawberries in a food processor and blitz to a smooth purée. Chop the remaining strawberries into small pieces and set aside. Add the yogurt, condensed milk and vanilla to the processor and whizz again to combine.
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Pour the cream into a bowl and lightly whip until it’s just holding its shape. Add roughly one-third of the strawberry mixture, fold together with a spatula, then add the remaining strawberry mixture and the chopped strawberries and mix again.
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Pour half into a freezer-proof container, scatter over half the shortbread pieces, if using, and half the freeze-dried strawberries, then cover with the remaining yogurt mixture, crushed shortbread and freeze- dried strawberries. Freeze for at least 4 hrs until solid. Remove from the freezer 10-15 mins before scooping. Freeze for up to 2 months.