Strawberry Frozen Yogurt

Oh my goodness. Yes, yes, yes! I am all about strawberry flavoured frozen desserts. They make me feel like a baby (no surprises there, since I was obsessed with strawberries as a child), and this recipe achieves that as soon as it hits your lips! The strawberry flavour is off-the-charts!

This is a simple recipe, with no fickelty straining of strawberry juice, nor ice-cream machines required. Just enough foresight for the freezer to do it's job. The perfect way to highlight the season's best.

START THIS RECIPE A DAY BEFORE SERVING

Ingredients

• 1/2 cup (125g) castor sugar
• 1/2 cup (125g) water
• 250g punnet strawberries, green tops removed
• 200g coconut yogurt
• 1  tsp vanilla
• 45g aquafaba juice (from a tin of unsalted chickpeas)

Method

1. In a small saucepan, combine the water and sugar over low heat. Once the sugar has dissolved, bring to a boil, then reduce to simmer for 5 minutes without stirring. The mixture will reduce, thicken and become quite syrupy. Take off the heat and refrigerate until cold.
2. Blend the strawberries, yogurt and vanilla together in a high-powered blender until smooth. With the motor running on low, add the cooled sugar syrup in a thin stream. Pour the mixture into a container, cover and freeze overnight.
3. In the morning, beat the aquafaba with electric beaters until light and fluffy (soft peaks is fine, you're just wanting to create some air bubbles).
4. Take the frozen mixture out of the freezer and break up with a fork. Pop in the blender once more (or a food processor) and push down towards the blades, blending until smooth. Add the ice-cream in with the aquafaba and fold with a spatula to combine. Transfer the mixture back to the container, cover & freeze until ready to serve (at least 3). From here on, the mixture won't set hard - but should be scoop-able right form the freezer.