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Peach Yogurt Ice Cream


  • 8 cardamom pods

  • 500g halved and stoned peaches (about 5 to 6 peaches)

  • 6tbsp caster sugar

  • 2tbsp water

  • 200ml natural yogurt


  1. Crush cardamom pods.

  2. Chop peaches roughly and put into a saucepan. Add pods (together with the seeds), sugar and water. Cover and simmer for 10mins until fruit is tender. Leave to cool.

  3. Blend peach mixture until smooth and press thru a sieve into a bowl.

  4. Add yogurt to puree and mix together. Pour mixture into a container and freeze for 5 to 6hrs until firm, beating once or twice to break up ice crystals.

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