Roasted strawberry and pine nut FroYo

Roasted strawberry and pine nut FroYo

Green Kitchen Travels

I met Luise in Rome, and one of my favourite things about it is that we got to take part in the long and sacred Italian tradition of dating at a gelato bar. The most romantic couples share a cone so that their noses accidentally touch when they are eating. I was too much of an ice-cream addict to settle for half a portion and instead took a three-flavour high ice-cream tower. Fortunately we became a couple anyway and soon my deep love for ice cream had been replaced by a deeper love for Luise. I still love a good ice cream on a warm night, but now I have learned to share. When we make ice cream at home, we like to make it yoghurt-based (FroYo). Roasting the strawberries gives them a sweeter and slightly fruitier flavour. They are wonderful paired with the sweet, creamy pine nuts and tangy Greek yoghurt. Serve in cones or in bowls, sprinkled with extra pine nuts. Italian makers of ice cream always point out the importance of using good-quality fruit, so look for the ripest and most lipstick-red strawberries at the market. — David


Quantity Ingredient
500g strawberries
120ml maple syrup
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
or 1 vanilla pod, seeds scraped
2 cups full-fat greek-style yoghurt
or 2 cups turkish yoghurt
40g pine nuts, finely chopped


  1. Preheat the oven to 180°C and line a baking sheet or large baking dish with baking parchment.
  2. Hull the strawberries, then rinse and drain them. Cut each strawberry in half or quarters, depending on their size. Place in a bowl with 2 tablespoons of the maple syrup, the lemon juice and the vanilla extract or seeds. Toss until all the berries are covered in syrup, then spread out in a single layer on the baking sheet. Roast for 30–40 minutes. The berries should have shrunk in size and released a syrupy juice. Take the baking sheet from the oven, scrape the berries and juice into a small bowl, mash lightly with a fork and as soon as they are cold place them in the fridge.
  3. Meanwhile, stir together the yoghurt, pine nuts and the remaining maple syrup in a bowl. Leave the bowl in the fridge until the strawberries are chilled.
  4. Pour the yoghurt mixture and half of the strawberries into an ice-cream maker and freeze according to the manufacturer’s instructions. When the ice cream is almost done, add the remaining strawberries and let the machine run for another minute. Transfer the mixture into a freezerproof container and freeze until firm.
  5. Alternatively, mix together the yoghurt and strawberries and put in a freezerproof shallow container. Place in the freezer and leave for about an hour until frozen round the edges. Whisk with a fork to break up any frozen sections. Return to the freezer and freeze until firm, about 2 hours, whisking with a fork every 30 minutes to break up the ice crystals. Cover and leave in the freezer until ready to serve.


  • You can also make this FroYo with thawed frozen strawberries – just skip roasting them and bump up the maple syrup a bit.
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