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Plum-and-strawberry ripple frozen yoghurt

Australian Gourmet Traveller brunch recipe for plum-and-strawberry ripple frozen yoghurt

By Gourmet Food Team
  • Serves 6
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Plum-and-strawberry ripple frozen yoghurt


  • 165 gm golden caster sugar (¾ cup)
  • 1 vanilla bean, split lengthways
  • 500 gm plums, halved and stones removed (about 8)
  • 250 gm strawberries, hulls removed and halved
  • 1.2 kg sweetened plain yoghurt (see note)


  • 1
    Combine sugar, vanilla bean and ½ cup water in a saucepan and stir over low heat until sugar dissolves. Increase heat to medium and simmer for 2 minutes, then add plums and simmer for 6 minutes or until plums are tender. Add strawberries, remove from heat and stand at room temperature until cool. Purée one-third of the plum and strawberry mixture in a blender until smooth and set aside. Cover remaining plum and strawberry mixture and refrigerate until required.
  • 2
    Freeze yoghurt in an ice-cream machine according to manufacturer’s instructions, then swirl through puréed plum and strawberry mixture and freeze for 4 hours or until firm. Makes about 2 litres.
  • 3
    To serve, divide remaining plum and strawberry mixture among bowls and top with a scoop of frozen yoghurt.


Note Use a thick and creamy sweetened plain yoghurt, such as honey or vanilla-flavoured, available from supermarkets.

  • undefined: Gourmet Food Team