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Vanilla yogurt ice with honeyed pink grapefruit

Vanilla yogurt ice with honeyed pink grapefruit

A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • , plus freezing
  • Easy
  • Serves 6

A stylish make-ahead, low-calorie dessert

  • Freezable
  • Egg-free
  • Gluten-free
  • Nut-free
  • Vegetarian
Nutrition: per serving
low inkcal301
low insalt0.29g


For the ice

  • 200g golden caster sugar
  • 1 vanilla pod , seeds scraped out
  • x pots natural yogurt

For the honeyed pink grapefruit

  • 3 pink grapefruit
  • 4 tbsp clear honey
  • mint leaves, to serve


  • STEP 1

    Place the caster sugar in a bowl, then rub in the vanilla seeds with your fingers so they’re evenly mixed. Stir in the yogurt until the sugar has dissolved. Churn the mixture in an ice-cream machine until frozen but still soft or, if you don't have a machine, pour the yogurt into a freezer-safe container and freeze for 4-6 hrs, stirring thoroughly every hr or so. Meanwhile, line a 1kg loaf tin with cling film.

  • STEP 2

    Spoon the soft frozen yogurt into the tin, cover with another piece of cling film, then freeze for at least 4 hrs, until firm. Segment the grapefruit, catching the juices in a bowl – you should get about 200ml. Put the juice into a small pan with the honey, simmer for 10-15 mins until thickened and syrupy, stir in the segments, then leave to cool.

  • STEP 3

    Take the yogurt ice from the freezer about 10 mins before you want to serve it. Cut into slices and serve topped with grapefruit, some of the honeyed sauce and a scattering of mint.

Recipe from Good Food magazine, October 2008

Goes well with


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A star rating of 4.8 out of 5.4 ratings

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