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Frozen Greek Yogurt with Pistachios, Honey & Halva

Frozen yogurt is one of the easiest and most delicious homemade desserts you can make. It's the perfect treat for hot summer days or whenever you're craving something light, refreshing and creamy. The rich texture and slightly tangy flavour of Greek yogurt make an excellent base for frozen yogurt, while containing less fat and sugar than many traditional ice creams. In this Frozen Greek Yogurt with Pistachios, Honey & Halva recipe, the fresh zest of lemon, the natural sweetness of honey, crunchy pistachios and the distinctive flavour of halva come together to create an indulgent dessert. It's perfect for summer entertaining, family gatherings or simply as a refreshing weekend treat.This frozen Greek yogurt is also delicious without the wafers and can simply be served in an ice cream bowl or as a glass dessert.  
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • For the frozen yogurt:
  • 500 g Greek yogurt
  • Finely grated zest of 2 lemons
  • 50 g pistachios roughly chopped
  • 50 g honey
  • 50 g honey halva broken into small pieces
  • 75 ml double cream
  • For the cinnamon wafers:
  • Filo pastry
  • Melted butter
  • Ground cinnamon
  • Caster sugar
  • Icing sugar for dusting

Method
 

  1. Make the frozen yogurt:
  2. Place the Greek yogurt in a large mixing bowl. Add the finely grated lemon zest and stir until well combined.
  3. Roughly chop the pistachios and stir them into the yogurt. Add the honey and double cream, mixing until evenly combined.
  4. Break the halva into approximately 1 cm pieces and gently fold them into the mixture.
  5. Transfer the mixture to a freezer-safe container with a lid and freeze for at least 4-5 hours. For a smoother, creamier texture, stir the mixture thoroughly every hour during the first 3 hours of freezing. If using an ice cream maker, follow the manufacturer's instructions.
  6. Make the cinnamon wafers:
  7. Cut twelve 10 cm squares from the filo pastry.
  8. Stack six sheets, brushing each layer lightly with melted butter and sprinkling with a little caster sugar and ground cinnamon before adding the next sheet. Do not butter the top layer; simply sprinkle it with sugar and cinnamon.
  9. Repeat with the remaining six sheets.
  10. Using a 10 cm round pastry cutter or the rim of a glass, cut out circular wafers.
  11. Preheat the oven to 200°C (180°C fan/Gas Mark 6). Place the wafers on a baking tray lined with baking paper and bake for 6-8 minutes, or until golden brown and crisp.
  12. Transfer them to a wire rack and let them cool completely.
  13. To serve:
  14. Remove the frozen yogurt from the freezer for 5-10 minutes before serving to make scooping easier.
  15. Scoop the frozen yogurt into balls and sandwich each scoop between two crisp cinnamon wafers.
  16. Finish with a light dusting of icing sugar and pinch of chopped pistachios for an elegant presentation.