This gorgeous recipe by Adam Liaw makes about 750ml of frozen yoghurt.

Preparation Time: 5 mins
Waiting Time: Overnight


  • 3 cups organic full-cream yoghurt

  • 1 cup custard apple pulp and juice (about 1 large custard apple, or you can use frozen pulp)

  • 3 tbsp honey


  • 1.

    Line a fine sieve with muslin or a clean tea towel and place it over a large bowl.

  • 2.

    Pour the yoghurt into the muslin and leave in the fridge to strain for at least 2.5 hours but preferably overnight.

  • 3.

    Put the strained yoghurt into another large bowl and mix through the custard apple pulp and honey until well combined.

  • 4.

    Freeze in an ice cream maker for 1 hour and then transfer to the freezer to set for a further 2 hours.

  • 5.

    If you don’t have an ice cream maker, you can just freeze this mixture in a large bowl in the freezer, whipping vigorously with a whisk at 45 minute intervals until it is set (about 3-4 hours).

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 230kj
  • Fat Total 4g
  • Saturated Fat 2g
  • Protein 6g
  • Carbohydrate 45g
  • Sugar 14g
  • Sodium 61mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Many thanks to Custard Apples Australia for this recipe

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