• 800g natural yogurt
  • 4 tablespoon honey
  • 150g California walnuts, chopped
  • ½ tablespoon vegetable oil
  • 250g raspberries


  1. Preheat the oven to 200°C.
  2. Mix together the yogurt and 2 tablespoons of honey and transfer them to a freezer-proof container, place them in the freezer for 2 hours.
  3. Meanwhile, mix together the walnuts, remaining honey, and oil and spread out onto a parchment-lined baking tray, bake for 7-8 minutes until golden, and allow to cool completely. Reserve some clusters for garnish.
  4. Place the raspberries in a small saucepan with 1 tablespoon of water and cook gently for 4-5 minutes until a pulp is formed, allow to cool completely, then press through a sieve and discard the pulp.
  5. Stir the yogurt and freeze for a further 2 hours. Stir again with a fork to mash down any large ice crystals and stir in the chopped caramelized walnuts. Gently stir in ¾ of the raspberry sauce to create a marbled effect and freeze again for 2 hours or until needed.
  6. Remove from the freezer 20-30 minutes before required. Serve sprinkled with reserved walnut clusters.

*For California Walnut Milk:

Soak a cup of untoasted California walnuts for 2 hours in 2 cups of water. Strain and rinse California walnuts well. Transfer to a blender with one cup of cold water. Blend on high for a minute. Strain through a muslin cloth till you get an almost dry powdery mass in the muslin cloth after pressing the milk. Transfer in a glass jar and store in the refrigerator. This gives you 2 cups of homemade pressed California walnut milk.