- 550g strawberries, hulled
- 500g pot Greek yogurt
- 397g can condensed milk
- 2 tsp vanilla bean paste or extract
- 200ml double cream
- 8 shortbread biscuits, crushed (optional)
- 2 tbsp freeze-dried strawberry pieces (optional, available from Waitrose, Sainsbury’s or online)
Put 400g strawberries in a food processor and blitz to a smooth purée. Chop the remaining strawberries into small pieces and set aside. Add the yogurt, condensed milk and vanilla to the processor and whizz again to combine.
Pour the cream into a bowl and lightly whip until it’s just holding its shape. Add roughly one-third of the strawberry mixture, fold together with a spatula, then add the remaining strawberry mixture and the chopped strawberries and mix again.
Pour half into a freezer-proof container, scatter over half the shortbread pieces, if using, and half the freeze-dried strawberries, then cover with the remaining yogurt mixture, crushed shortbread and freeze- dried strawberries. Freeze for at least 4 hrs until solid. Remove from the freezer 10-15 mins before scooping. Freeze for up to 2 months.