Strawberry shortbread frozen yogurt

• strawberries↗550g g

  hulled

• pot Greek yogurt↗500g g
• can condensed milk↗397g g
• vanilla bean paste↗2 tsp tsp

  or extract

• double cream↗200ml ml
• shortbread biscuits8

  crushed (optional)

• freeze-dried strawberry↗2 tbsp tbsp

  pieces (optional, available from Waitrose, Sainsbury’s or online)

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.