Baked Peach, Cranberry & Honey Frozen Yoghurt

By February 27, 2017 frozen, gluten free, healthy, indulge, naked treats, recipe series, recipes, sweet

Peaches and cranberries baked until caramelised then whipped with yoghurt and honey to make a refreshing and super simple summer frozen treat!


Recipe for Baked Peach, Cranberry and Honey Frozen Yoghurt by Anisa Sabet for The Macadames. 

Today’s recipe was born out of the need to use baked peaches that I made for Christmas day and forgot to serve (along with the Panettone ice cream I slaved over). We had so much food those desserts and the 3kgs of fresh king prawns were totally forgotten. The prawns were devoured on boxing day but the peaches were still there a few days later so I decided to whip them up with a bit of greek yoghurt to make a lovely frozen yoghurt for Summer.

The peaches and cranberry sauce go all caramelised after baking and it’s a lovely contrast to the tartness of the yoghurt. I added honey for sweetening but you could use sugar or maple syrup in it’s place.

I hope you enjoy this recipe and i’d love to know, what is your favourite fro yo flavour?










Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

What you need:

  • Baking tray lined with baking paper
  • Blender
  • Ice cream maker
  • Freezer safe container

Ingredients (makes 1L):

For the baked peaches:

  • 6 peaches, de stoned & halved
  • Cranberry sauce

For the frozen yoghurt: 

  • 2 cups greek yoghurt
  • 1/4 – 1/2 cup runny honey
  • Pinch salt


1. To make the baked peaches: Preheat oven to 160°C. Lay your peach halves on the baking tray. Spoon into each hole a bit of cranberry sauce. Pack it in so it’s nice and full. Pop into the oven to bake for 30 minutes. Allow to fully cool.

2. To make the frozen yoghurt: blend the baked peaches with the rest of the ingredients. Pour into your ice cream maker and follow manufacturers instructions. I find 30-40 minutes is the perfect time for most batches. You’ll need to keep an eye on it to make sure it doesn’t over churn. It should be a frozen creamy texture but not solid.

5. Transfer to a freezer safe container and pop into the freezer to set. Leave for at least 3-5 hours but overnight is ok too.

Storage: frozen yoghurt will keep in an airtight container in the fridge for up to three weeks.

Bon appétit!

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For another similar recipe, try my spiced ice cream affogatto.


Or my roasted strawberry and buttermilk ice cream.

Roasted Strawberry and Black Pepper Buttermilk Ice Cream | Anisa Sabet | The Macadames-3

Anisa – The Macadames. xx

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