frozen yoghurt bark by Shivi Ramoutar

Frozen yogurt bark

  • serves 8
  • Easy

This yogurt bark is a great way to cool down on a hot day and makes for a novel BBQ dessert. Try changing up the toppings, if you like


This frozen yogurt bark recipe comes from The Ice Kitchen by Shivi Ramoutar, published by Harper Collins. Recipe image by Andrew Burton.

Shivi says, “This makes a refreshing alternative to the usual iced treats on warm days but it is also quite a lovely touch at dinner parties – it will be passed around until totally devoured. I find it therapeutic to make; there’s nothing more satisfying than studding fruit and nuts into a smooth lake of thick yoghurt. Make it as decadent or as wholesome as you like – try adding toffee pieces or swirls of salted caramel.”



  • greek yogurt 2 x 600g tubs
  • runny honey 6 tbsp
  • ground cinnamon 2 tsp
  • vanilla extract 2 tsp
  • desiccated coconut 2 large handfuls
  • dark chocolate chips or chopped dark chocolate 2 large handfuls
  • fresh or frozen mixed berries 2 large handfuls
  • chopped nuts 2 large handfuls, (pecans, walnuts or hazelnuts all work really well)


  • Step 1

    Mix everything together, except for the chocolate, berries and nuts.

  • Step 2

    Line a baking tray with baking parchment. Spread the yogurt mix on to the paper, to a thickness of about 1cm. Stud with the chocolate, berries and nuts.

  • Step 3

    Cover the baking tray with foil and put into the freezer until firm, about 4-6 hours. Break into shards and store in a labelled resealable freezer bag.

  • Step 4

    To serve, put the shards in the fridge to defrost and soften for just a couple of minutes before serving. (If left out of the freezer for more than 10 minutes, the bark will melt.)


This is easily adapted: swap the berries for tropical fruit, like mango and kiwi or swap the cinnamon and vanilla for a sprinkle of cardamom.