A playful, creamy froyo treat with ribbons of strawberry and a kiss of warmth from Banhoek Chilli Oil. The tangy Greek yogurt pairs with honey and vanilla for a silky base, while the strawberry compote brings bright fruitiness and a subtle heat that lingers on the palate. Perfect for hot days, parties, or a fun dessert activity with kids (supervised for the chilli note).
MAKES: 10
PREP TIME: 15 minutes
COOK TIME: 5–7 minutes (strawberry compote) + 5 hours freezing time
INGREDIENTS:
2 cups full-fat Greek yoghurt
3 tablespoons honey or maple syrup
½ teaspoon vanilla
1½ cups strawberries
1 tablespoon sugar
½–1 teaspoon Banhoek Chilli Oil (just enough for warmth, not heat)
METHOD:
Cook the strawberries with the sugar for 5–7 minutes until soft and jammy. Mash lightly and stir in the Banhoek Chilli Oil. Let the mixture cool completely.
Whisk the yoghurt with honey and vanilla until smooth. Spoon yoghurt into the lolly moulds, adding dollops of the cooled strawberry–chilli mixture as you go.
Use a skewer to swirl everything into pretty ribbons without fully mixing.
Freeze for at least five hours, then release by running warm water over the outside of the moulds.
The lollies should have creamy white–pink swirls with a tiny glimmer of chilli warmth at the end.
