Greek Fig and Honey Frozen Yogurt with Toasted Walnuts
Silky high-protein frozen skyr swirled with roasted figs and thyme honey, finished with toasted walnuts.
Best for A cooling summer dessert that delivers real protein from strained Greek yogurt with minimal added sugar
This is the Greek fig-and-honey pairing at its summer peak, spun into a frozen yogurt that tastes like gelato but leans on strained yogurt for real protein instead of cream and eggs. Roasting the figs first concentrates their jammy sweetness so you need only a spoonful of honey, and a handful of toasted walnuts gives every scoop that classic Greek crunch. No ice cream machine required — you just blend, freeze, and stir.
Ingredients
- 400 g fresh figs , stemmed and halved, about 8-10 figs
- 60 g honey , preferably Greek thyme honey, divided
- 700 g strained Greek yogurt , full-fat 10%, well chilled
- 5 ml Vanilla extract
- 1 lemon , zest and 1 tablespoon juice
- 1 g fine sea salt , a pinch
- 50 g walnut halves , roughly chopped
- 2 g fresh thyme leaves , for garnish (optional – can be omitted)
Instructions
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1
Heat the oven to 200C. Arrange the fig halves cut-side up on a lined baking sheet, drizzle with 20 g of the honey, and roast until soft, collapsed, and jammy at the edges. Let cool completely, then reserve 4 of the prettiest halves for garnish.
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2
Meanwhile, toast the chopped walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly golden. Tip onto a plate to cool so they stay crisp.
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3
Blend the chilled Greek yogurt with the remaining 40 g honey, the vanilla, lemon zest, lemon juice, and salt until completely smooth. Add all but the reserved roasted figs and pulse just a few times so the mixture stays streaked with fig rather than fully puréed.
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4
Fold in half the toasted walnuts, then pour into a shallow freezer-safe container. Freeze, stirring the edges into the center every 30 minutes, until thick and scoopable, about 3 to 4 hours. Serve topped with the reserved figs, remaining walnuts, and a scatter of thyme leaves. If frozen solid overnight, let soften 10 to 15 minutes before scooping.