I know I have an obsession with frozen sweets.

No need for an intervention people – This stuff is going to kick your taste buds out of your mouth.

No joke.

We’re talking low-fat lemon curd, lavender and greek yogurt (with a touch of honey).

Can I get a hell yeah?

That’s right. Deliciousness.


So dust off that sweet old ice cream maker of yours and get this baby going in no time!

Make this delicious curd, cool it down to room temp (fridge temp is ideal),

mix your yogurt and honey in – throw in your ice cream maker, go have a drink and let the machine do it’s job!


Look at this frozen goodness.

We finished it in 2 nights. But guess what? It’s yogurt so I don’t need to go run my life away to burn it!

That right there ladies and gentlemen, makes me smile like it was Saturday, everyday!

Enjoy my lovelies!



Course: Dessert    Yield: 6 servings    Prep Time: 10 mins    Cook Time: 15 mins  


  • 3 Teaspoon of lemon zest
  • 8 Tablespoon of sugar
  • 2 medium eggs are room temperature
  • 1/2 Cup of freshly squeezed lemon juice
  • 1 Teaspoon of lavender flowers
  • 1000 Gram plain thick greek yogurt
  • 1/4 Cup of honey


  1. Start by making the lemon curd since it will have to cool down. Dissolve the sugar and lemon juice in a small saucepan over low/medium heat. Once dissolved, add zest and mix well.
  2. In a medium bowl, whisk eggs thoroughly. Continue mixing constantly and slowly mix in the lemon mixture into the eggs. Mix thorougly for about a minute without stopping.
  3. Transfer mix back into saucepan and put back over low heat.
  4. Mix constantly, until the curd starts to bubble around the edges and thickens up. Remove from heat, transfer into a container and place in fridge for it to cool down completely.
  5. When your lemon curd as cooled completely, transfer in a medium bowl, along with the yogurt and honey and mix thoroughly.
  6. Start your ice cream machine and slowly transfer your yogurt mixture into it. Let in work its magic for about 25 minutes. When Frozen yogurt looks like the above picture, transfer into an air tight container and freeze for at least 3 hours to overnight.
  7. Enjoy!