Greek Ice Cream And Loukoumades Recipe

Line a small baking sheet with parchment paper or grease lightly; set aside.

In a small nonstick skillet over medium heat, combine 2 tablespoons sugar and 1 teaspoon water. Stir just to moisten sugar and bring to a gentle simmer until sugar dissolves and turns a light amber (about 2–3 minutes).

Add the walnuts and stir to coat; cook 1–2 minutes, stirring frequently so the sugar crystallizes then melts around the nuts. Add 1 teaspoon butter and stir until glossy and coated.

Quickly transfer walnuts to the prepared sheet, spread into a single layer and sprinkle with a pinch of sea salt. Allow to cool and harden; chop or break into bite-size pieces if needed before serving.

Activate yeast: In a medium bowl, whisk 1 teaspoon sugar into 1 cup warm water (about 105–110°F / 40–43°C). Sprinkle 1 teaspoon active dry yeast over the surface and let sit 5–8 minutes until foamy.

Make batter: To the yeast mixture add 2 tablespoons olive oil and 2 cups all-purpose flour plus 1 teaspoon fine sea salt. Whisk until smooth; the batter should be thick but pourable (like a thick pancake batter). If too thick, add up to 1–2 tablespoons warm milk or water to adjust. Cover the bowl with plastic wrap or a clean towel and let rise in a warm place for 45–60 minutes until bubbly and doubled.

Heat frying oil: In a heavy-bottomed pot or deep skillet, pour 2 cups vegetable oil and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately without browning too fast.

Fry loukoumades: Using two spoons or a small ice-cream scoop, spoon 1-inch (2.5 cm) portions of batter into the hot oil. Fry in batches, turning once, until golden brown on all sides, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray to drain.

Keep warm: Place finished loukoumades on a wire rack in a warm oven (about 200°F / 95°C) if making ahead so they stay crisp while you finish frying remaining batter.

Make frozen yogurt: In a mixing bowl, whisk 3 cups full-fat Greek yogurt with 1 tablespoon sugar, 1 teaspoon vanilla extract and 1 teaspoon lemon zest until smooth. Taste and adjust sweetness; the sugar helps texture when freezing.

Churn or freeze: If you have an ice-cream maker, churn according to manufacturer instructions until soft-set, about 20–25 minutes, then transfer to a container and freeze 1–2 hours to firm. If no machine: spread the yogurt mixture in a shallow metal pan and freeze for 45 minutes, then vigorously whisk or break up frozen edges every 30 minutes for 2–3 cycles to produce a smoother frozen texture, then freeze until firm (1–2 hours).

Prepare berries: If using strawberries, quarter them; leave smaller berries whole. Toss 1 cup mixed berries with 2 tablespoons honey to macerate for 10–15 minutes, drawing out juices. Reserve any liquid from the berries for drizzling if desired.

Warm honey for loukoumades: Gently warm 4 tablespoons honey in a small saucepan over low heat with 1/4 teaspoon ground cinnamon for 1–2 minutes; keep warm (do not boil).

Plate: Spoon or scoop frozen Greek yogurt into serving bowls. Place 3–4 loukoumades alongside or on top of the frozen yogurt. Drizzle warm cinnamon-honey over the loukoumades and yogurt. Scatter candied walnuts (about 1–2 tablespoons per serving) and macerated berries over the dish. Garnish with a small mint leaf if using.

Serve immediately so loukoumades remain crisp and the frozen yogurt stays cold. If desired, pass extra honey, walnuts, and berries at the table.