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1. Place the yoghurt in a container suitable for freezing. Freeze for 1 hour.
2. Using a spatula, scrape down the slightly frozen sides. Use an electric beater and beat until smooth.
3. Freeze at 2 hour intervals and repeat the scraping down and beating process 3 – 4 times.
4. Serve generous scoops in sugar cones.
HINTS & TIPS:
If the frozen yoghurt becomes too hard, leave it out for 15 minutes before scooping.
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Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
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