Pagoto Giaourti (Greek Yoghurt, Honey and Walnut Ice Cream)
Thick Greek yoghurt ice cream swirled with thyme honey and crunchy walnuts. Tangy, creamy and quick to mix.
- Time5 hr 15
- LevelEasy
- Costabout £0.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toast the walnuts in a dry frying pan over a medium heat for 3 to 4 minutes until fragrant. Tip onto a plate and leave to cool.
4 min - 2
Whip the cream to soft peaks. It should hold a trail but still look loose.
- 3
In a large bowl, whisk the yoghurt, honey, vanilla and cinnamon until smooth. Fold in the whipped cream gently, keeping as much air as you can.
- 4
Churn in an ice cream machine for 20 minutes, adding most of the walnuts for the last 2 minutes. If you have no machine, stir in the walnuts and go straight to the next step.
- 5
Spoon into a freezer tub and freeze for at least 4 hours. For the no machine version, beat well with a fork after 1 hour and again after 2 hours.
240 min - 6
Serve in scoops, drizzled with extra honey and the remaining walnuts.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
