Thick Greek yogurt is the key to this surprisingly creamy, no-churn frozen dessert. When apricots aren’t in season, try peaches, plums or nectarines.
- Prepare25 mins
- Cook20 mins
- Total time45 mins
- Pluscooling + freezing
Preheat the oven to 220ºC, gas mark 7. Arrange the apricots on a baking tray and drizzle with 2 tbsp honey. Roast for 15-20 minutes until completely soft and caramelised at the edges. Set aside to cool for 10 minutes, then blend, along with any juices, in a food processor or with a stick blender until smooth.
In a large bowl, mix together the yogurt, elderflower cordial and remaining 3 tbsp honey. In a separate bowl, whisk the cream until it forms soft peaks. Fold the cream into the yogurt mixture until just combined.
Pour ½ the mixture into a freezerproof container, swirl through ½ of the apricot purée, then top with the remaining mixture and swirl through the remaining purée. Freeze for at least 6 hours. To serve, remove from the freezer for about 20 minutes to soften. Scoop into bowls, dipping the scoop in hot water if necessary. Scatter with toasted flaked almonds, if liked.