Roasted Strawberry Frozen Yoghurt Cookie Sandwiches

There’s nothing that says summer quite like strawberries and cream. And when it comes casual summer desserts, ice cream and frozen yoghurt are the  frozen support you need for relaxed summer entertaining. My roasted strawberry frozen yoghurt is bright and fruity, with puddles of jammy strawberries swirled throughout. It doesn’t really need a cookie to complete it, but then, when were cookies not a good idea? If you like a crisp cookie, more of a biscuit than chewy cookie, these buttery coconut cookies are snappishly crisp.

Roasted Strawberry Frozen Yoghurt Cookie Sandwiches

Like with all recipes, there are only two elements that determine the outcome – ingredients and method. Here, using quality ingredients and fruit that is in season will ensure the flavours are bold, honest and intensely delicious. For this recipe I’ve used strawberries to go with NutriDay’s creamy Strawberry yoghurt, although most summer fruits are good for roasting. Raspberries, blackberries or red-skinned plums offer a tartness that will work really well with yoghurt.

Roasting does marvellous things to food by deepening and concentrating flavours. It’s especially useful when you want to intensify the natural flavours and sweetness of the fruit. For the frozen yoghurt I made one times the quantity of roasted strawberries. In hindsight, I should maybe have doubled the recipe and saved half for later. It’s an absolute joy with hot buttered toast or dolloped over brunch scones. When roasting the strawberries, remember to give them a gentle turn over every now to keep things moving and the jam from burning around the edges.

Roasted Strawberry Frozen Yoghurt Cookie Sandwiches

Roasted Strawberry Frozen Yoghurt Cookie Sandwiches

When it comes to homemade ice cream, sorbet or frozen yoghurt, the sugar content and acid will determine how it freezes. Excessive sugar prevents it from freezing sufficiently. Too little sugar in the mixture and it will freeze hard, with a less creamy consistency. You can adjust the amount of sugar slightly according to taste. To serve, bring to the table with your favourite homemade cookies and plenty napkins for creamy drips.

Cook’s Note: If you’re making the cookie sandwiches, the frozen yoghurt needs to soften sufficiently to make it scoop-able. I leave it out on the counter until it reaches the desired consistency.

Roasted Strawberry Frozen Yoghurt Cookie Sandwiches
Roasted Strawberry Frozen Yoghurt Cookie Sandwiches
Roasted Strawberry Frozen Yoghurt Cookie Sandwiches
Roasted Strawberry Frozen Yoghurt Cookie Sandwiches


Roasted Strawberry Frozen Yoghurt Cookie Sandwiches

Makes 1 litre

Roast Strawberries
  • 250g strawberries, rinsed, hulled and quartered
  • 55g  (1/4 cup) castor sugar
  • 5ml (1 teaspoon) vanilla extract
  • 20ml lemon juice
Strawberry Frozen Yoghurt
  • 250ml (1 cup) fresh cream
  • 125g (1/2 cup plus 1 tablespoon) castor sugar
  • 5ml (1 teaspoon) vanilla extract
  • 750ml (3 cups) NutriDay Full Cream Strawberry Yoghurt

Cookies, for serving

  1. Preheat the oven to 180º C. Place the strawberries in a non-stick roasting tin. Scatter over castor sugar, vanilla and lemon juice, then toss to coat. Roast for 35-40 minutes until jammy and sticky. Turn the strawberries over several times while roasting to ensure even cooking. Set aside to cool.
  2. For the strawberry frozen yoghurt, place the cream and castor sugar in a saucepan. Heat gently, stirring until the sugar is completely dissolved. Remove from the heat. Cool to room temperature.
  3. Add the vanilla extract and NutriDay Full Cream Strawberry Yoghurt to the cream and whisk to combine. Transfer to a bowl and chill for several hours.
  4. Pour the yoghurt mixture into an ice cream maker and churn until frozen. Scrape into a container, then swirl through the roasted strawberries. Cover and freeze for several hours until firm. For a soft-serve consistency, the frozen yoghurt can be serve immediately.
  5. Remove from the freezer and set on the counter to soften before scooping into balls. Sandwich between crisp cookies and press together. Serve immediately.
What to do if you don’t have an ice cream maker

Once chilled, divide the yoghurt mixture between two zip-lock bags. Seal tightly, then freeze overnight. Just before serving, remove the frozen yoghurt blocks from the ziplock bags and chop into cubes. Place in a processor and blitz until smooth and creamy. Serve immediately or freeze for several hours until firm.


Some cookie inspiration that will pair perfectly with the Roasted Strawberry Frozen Yoghurt

Brown butter chocolate chip cookies

Chocolate chip nougat cookies

The best halva chocolate chip cookies





4 Comments. Leave new

  • My apologies for bothering you but despite my re-reading your recipe I can find no mention of when the roasted strawberries are added to the ice cream. I would love to try your recipe but I would hate to mess it up by adding the strawberries incorrectly. Many thanks

  • Hi Merle. No problem at all. My apologies. The roasted strawberries are added once the yoghurt has been churned. I’ve amended the method accordingly. Hope you love the recipe. Kind regards Di

  • Louise Sciarappa
    5 April 2021 5:01 pm

    Hello D, I have made this ice cream twice, but both times it is rock hard and takes ages to soften sufficiently to be able to dish it, I have followed the recipe to the letter🤔

  • Dianne Bibby
    11 April 2021 6:45 pm

    Hi Louise. Because of the low sugar and fat content of the yoghurt, it will set firmer than a classic ice cream. If frozen overnight it will be very firm. I sometimes serve it straight after churning it in the ice cream maker for a soft serve consistency. For a firmer set, I freeze it just long enough to be able to scoop – several hours. I hope this will help.

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