This is the frozen yoghurt recipe by Luke Alfano that took over social media with over 35 million views, and it earns the hype. Thick, high-fat natural yoghurt is the secret. As it freezes, it sets into something creamy and scoopable rather than icy, with no churning or ice cream maker required. Pistachios bring their unmistakable flavour along with healthy monounsaturated fats, fibre and a little plant protein, while a spoonful of honey rounds off the sweetness and a pinch of sea salt lifts the whole thing. It comes together in minutes, then the freezer does the rest. The result feels indulgent but quietly stacks up on protein and good fats, making it an easy win whether you want an afternoon pick-me-up or something sweet to finish a meal.
Ingredients
- 200g natural yoghurt (high fat)
To serve
a few pistachios, crushed
Method
- Soak the peeled pistachios in a bowl of water for at least 4 hours, or overnight. This softens them so they blend smoothly.
- Drain the pistachios and add them to a blender or food processor along with the yoghurt, honey and a pinch of sea salt.
- Blend until smooth and well combined.
- Pour the mixture into a freezer-proof dish and freeze overnight, until firm.
- Scoop, sprinkle with the crushed pistachios and enjoy!
Tips for extra creaminess
For a sweeter scoop, add a little more honey to taste. For an extra protein hit, increase the yoghurt. Reach for a good-quality natural yoghurt with a high fat content, as this is what gives the ice cream its creamy texture; lower-fat yoghurts tend to freeze harder and icier. Take the dish out of the freezer a few minutes before serving so it softens enough to scoop.
