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Food styling by Sasha Seymour (Ashley Capp for The Globe and Mail)
Food styling by Sasha Seymour (Ashley Capp for The Globe and Mail)

Frozen Greek yogurt with salted honeycomb Add to ...

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  • Preparation time: 5 minutes (plus 12 to 24 hours for freezing)
  • Ready time: 24 hours
  • Servings: 6 to 8 as a pie topper


500 millilitres full-fat plain Greek yogurt

1/4 cup heavy cream

1/2 cup runny honey

1 tablespoon lemon juice

1 teaspoon Maldon salt

1/4 cup honeycomb, chopped into 1/4-inch pieces


In a large bowl, mix yogurt, cream, honey and lemon juice until combined. Refrigerate for 1 hour. Process in ice-cream machine for 25 minutes.

Meanwhile, break up honeycomb with a fork.

When ice cream is thickened, stir in salt and honeycomb to the frozen-yogurt mixture. Stir to combine, then place in container and freeze at least 12 hours; 24 is preferable.

If you don’t have an ice-cream maker, purchase good-quality vanilla ice cream or frozen yogurt and top each scoop with 1 tablespoon chopped honeycomb and a pinch of sea salt.

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