Coconut Lemon Thyme Dream Cream

Craving something cool, creamy, and gorgeously refreshing? This coconut and lemon thyme frozen yoghurt is the perfect treat. It’s zesty, tangy, herb-infused, and beautifully silky. The kind of dessert that feels gourmet yet is so simple to make.

I adore desserts that feel indulgent but are rooted in real, wholesome ingredients. Thick yoghurt creates that luscious creaminess, while coconut milk adds tropical softness. Lemon thyme brings a delicate citrus-herbal aroma that makes this recipe unforgettable. Served in waffle cones, it’s a summer dessert dream!

A bit of education about the ingredients in this frozen yoghurt:

Coconut Milk - Packed with healthy fats that support satiety, hormone balance, and energy. Helps create that rich, creamy texture without dairy.

Greek-Style Yoghurt - Full of probiotics for gut health, plus protein for strength and fullness. The tang balances the sweetness perfectly.

Lemon Thyme - This gentle herb contains antioxidants and anti-inflammatory properties. It brings soft citrus notes that pair beautifully with coconut.

Maple Syrup (sugar substitute) – A natural sweetener filled with minerals and antioxidants. It blends beautifully into frozen desserts and adds gentle caramel notes.

CLEAN INGREDIENTS (I choose organic where possible)

– ½ cup (160ml) pure maple syrup (sweetness adjustable to taste)

– 400ml of coconut milk

– ½ bunch lemon thyme

– 1 kg thick Greek-style yoghurt

– Waffle cones, to serve (optional)

METHOD

Begin this recipe at least one day ahead.

1. Infuse the Cream - Place coconut milk, maple syrup, and 3 sprigs of lemon thyme into a saucepan over medium heat. Bring to a gentle simmer, stirring until combined. Remove from heat and allow the flavours to infuse for 3 hours.

2. Create Creaminess - Whisk in the Greek yoghurt until smooth and velvety.

3. Turn Into Magic - Pour mixture into an ice cream machine and churn according to manufacturer’s instructions.
No ice cream machine? No problem:
Freeze mixture in a shallow container for 2 hours until icy at edges. Beat with electric beaters to soften, refreeze, and repeat 2–3 times.

Transfer to a 1.5L container and press remaining thyme sprigs on top. Freeze overnight until firm.

4. Scoop + Enjoy - Remove ice cream from freezer 20 minutes before serving. Scoop into waffle cones and enjoy the most refreshing, grown-up ice cream ever.

PRO TIPS

– Add lemon zest for a stronger citrus taste

– Sweetness too subtle? Drizzle extra maple on top

– Dip cones in melted chocolate for extra wow

– Serve with berries for a burst of colour

VARIATIONS

– Herb twist: Try basil, rosemary, or mint instead of lemon thyme

– Vegan version: Swap yoghurt for coconut yoghurt

– Bright citrus hit: Add a splash of lemon juice

– Sweetness shift: Swap maple syrup for honey or coconut sugar

NUTRITIONAL INFORMATION (Per scoop — servings 10)

Energy: 180 kcal
Protein: 5 g
Carbohydrates: 23 g
Fat: 8 g
Fibre: 0.5 g