Strawberry Basil Frozen Yogurt Bark

Meet your new favourite summer freezer staple. A thick layer of creamy vanilla Greek yogurt spread onto a sheet pan, topped with sliced fresh strawberries, torn basil, a drizzle of honey, and a sprinkle of pistachios — then frozen until firm and broken into shards. It’s part dessert, part snack, entirely irresistible, and takes about 5 minutes of hands-on time. Why You'll Love This Recipe Frozen yogurt bark is one of those recipes that looks far more impressive than the effort involved. The combination of sweet strawberries and fragrant basil is a classic summer pairing, and the pistachios add just enough crunch to make every piece interesting. Keep a batch in the freezer all season long. Ingredients 2 cups full-fat Greek yogurt (or thick coconut yogurt for dairy-free) 2 tbsp honey or maple syrup 1 tsp pure vanilla extract 1 cup fresh strawberries, hulled and thinly sliced ¼ cup fresh basil leaves, small or torn 3 tbsp shelled pistachios, roughly chopped Extra drizzle of honey, to finish Pinch of flaky sea salt Instructions Line a large rimmed baking sheet with parchment paper. In a bowl, stir together the Greek yogurt, honey, and vanilla until smooth and well combined. Pour the yogurt mixture onto the prepared baking sheet and spread into an even layer about ¼-inch thick using a spatula or the back of a spoon. Arrange the sliced strawberries evenly over the surface. Scatter the basil leaves and chopped pistachios on top. Drizzle lightly with extra honey and finish with a pinch of flaky sea salt. Transfer to the freezer and freeze for at least 3 hours, or until completely firm. Once frozen, lift the parchment and break the bark into irregular shards. Serve immediately or store in an airtight container in the freezer for up to 2 weeks. Tips & Variations Dairy-free: Thick, unsweetened coconut yogurt works beautifully and gives a subtle tropical note. Fruit swaps: Try blueberries and lemon zest, sliced peaches and thyme, or raspberries and rose petals for different flavour profiles. Nut-free: Substitute toasted pumpkin seeds or sunflower seeds for the pistachios. Serving tip: Work quickly once out of the freezer — the bark softens fast on a warm day. Serve straight from frozen for the best texture. Kids’ version: Skip the basil and use rainbow sprinkles or granola for a crowd-pleasing variation.

Item added to your cart

Member Access Only

Country/region

Language

Member Access Only