We arrived at my parents’ house in the south of France at about 11am on Saturday morning. After an overnight flight back from the US on Thursday night with minimal sleep, a full day in the office on Friday and a 2.30am wake up call on Saturday, it’s fair to say that I was more than a little exhausted. For the first couple of days, almost every time I sat down, I fell asleep.

As so often happens when you’re working away from home, the last couple of weeks has veered between long and crazy hour in the office and moments when it almost feels like you’re on holiday. In the evenings after work, we would sit outside  the Cuban restaurant down the street from our hotel, eating yuca fries and drinking mojitos. I spent a lazy weekend in the city, meeting new friends and and eating ice lollies on the high line. I did so much shopping that I was forced to put some of the overspill in one of my colleague’s suitcases (oh, the perks of seniority).

I also managed to fit quite an extraordinary amount of ice cream eating into my time in New York.


I don’t tend to make ice cream very often at home even though it’s relatively easy to make by hand; you just have to remember to break up your ice cream mixture with a fork at regular intervals until you have something suitable rich and creamy.

I’ve been playing around with various recipes for frozen yoghurt for a while now and this version is my favourite by far, albeit it’s not actually made with yoghurt but with its non-fermented cousin, fromage frais. Despite the fact that fromage frais isn’t particularly high in fat, it has a certain decadence to it and a more pronounced flavour than plain yoghurt. The sweetness of brown sugar is less aggressive than honey or maple syrup and it seems to round out the flavour of the fromage frais. I think a scoop would work perfectly alongside a slice of something rich and chocolate-y but it’s also a joy to eat on its own, maybe with a scattering of berries or nuts as shown above.


brown sugar frozen fromage frais

Serving Size: Serves 4 - 6

You can, of course, use plain yoghurt here but if you can find it, I really recommend trying it with fromage frais. It seems so much richer and has much more of a tang about it; the closest yoghurt I've found is probably goat yoghurt but it's still not quite the same. You can buy proper french plain fromage frais (ie no sugar, no fruit, no flavourings) through Ocado if you're in the UK.


  • 720g (28 oz) plain fromage frais
  • 120g (2/3 cup) soft brown sugar
  • A pinch of salt
  • Strawberries, flaked almonds and basil, for serving


  1. In a large bowl, mix together the fromage frais, brown sugar and salt, stirring until all the sugar has dissolved. Pour the mixture into a shallow, freezer-proof container and place in the freezer.
  2. After about an hour, remove the container from the freezer and mash it up with a fork, breaking up all the crystals. Continue to do this every couple of hours for 6 - 8 hours.
  3. Remove from the fridge about 20 minutes before serving to allow the frozen fromage frais to soften. Serve with strawberries, almonds and basil or whatever you like.


Inspired by Ashley's honey sweetened frozen yogurt

Tagged with →  
31 Responses to "brown sugar frozen fromage frais {gluten free}"
  1. I actually can’t wait to make this ice cream and serve it for an upcoming family dinner! I’m thinking chocolate torte and raspberries as the other components. Beautiful photos as always x

  2. That looks wonderful! Such an elegant dessert. :) Pinned!

  3. Tieghan says:

    Your time in New york sounds amazing, but I am happy you made it home safe and sound!
    This ice cream/frozen yogurt sounds delicious and I love the strawberries and almonds for serving!

  4. molly yeh says:

    oh wow, i’ve never even heard of fromage frais, (and my autocorrect is giving me the hardest time while i type it out!!) but i love the sound of it!! i’m off to go google it to see if i can make some from scratch. also i have one million units of jealousy that you hung out with cynthia and linda!!!!!!!! when do you go to new york next??? i just booked flights for mid-october….

  5. alexandra says:

    Oh I am so very hopeful I can find fromage frais here in Nashville as this sounds absolutely divine!

  6. Dom says:

    how gorgeous… I love the idea of the flavour of brown sugar being so prominent here… lovely stuff!

  7. This looks perfect. Yes, actually perfect.

    Oh and I’m so with you on the whole going crazy on ice cream while in New York thing. I recently went to the city and found myself having an ice cream sundae every single day of the trip. So good.

  8. cynthia says:

    Ooh, this sounds so wonderful! I’ve never heard of fromage frais but I’m smitten at the sound of it. It must be perfect as ice cream, especially with brown sugar. Also, I cringed reading your 72-hour ordeal getting to France! Hope you’re getting tons of rest and relaxation now. <3 And I know I've said it already, but it was so wonderful to meet you a few weeks ago, Kathryn! Come back soon!!

  9. Kasey says:

    I love reading about your jet-setting. One thing I think is so cool about London is that it’s SO easy to get places! That’s one downside of the West Coast. This sounds insanely delicious!

  10. Oh, enjoy your well deserved holiday! This ice cream looks luscious, and I love that you used fromage frais. I’ve never had it nor have I seen it sold here; maybe it is being sold but I’ve never understood to look for it. Luckily, I’m traveling to Germany this fall where I should definitely be able to find it. Hugs! <3

  11. This sounds amazing! I especially love the basil you’ve topped it with! Delicious!


  12. Jenny @ BAKE says:

    After your previous mention of this ice cream I couldn’t wait for the recipe. I will definitely be making this for my party next week.

  13. I’ve been following your ice cream adventures on Instagram and feeling very jealous! Love the combination of brown sugar and fromage frais here – do you find it’s quite an icy ice cream? Or does all that brown sugar help it soften?

  14. brandi says:

    this sounds absolutely perfect! i’m putting this on my list to make when our figs come in.

  15. Kris says:

    You’ve gotta make time for the important things (duh, ice cream), especially while travelling. :)

  16. You have been one busy woman! I’m glad to hear that you’ve been squeezing some fun and deliciousness into your busy schedule.
    I LOVE your combo of fromage frais and and brown sugar… so spot on. I bet it’s tangy and a little caramely too. Delish!
    xoxox from California!

  17. Oh this looks just lovely! I have never had fromage frais but it sounds fancy !

  18. Ginger says:

    This looks absolutely delicious! I am dying to give this a try, perhaps with added fruit puree?

  19. Wow, sounds so exhausting! Hope you get to catch up on the zzz’s soon! Your NYC adventures looked so fun! Love this recipe – I’ve never had fromage frais but it looks very intriguing to try! xoxo

  20. I so wish I saw you in NYC! But I’m glad you had a good time. This frozen treat looks amazing!!!

  21. Key words; south of France, mojitos, yuca fries, ice cream & fromage frais – I’m in love with this entire, globe-trotting, post. This recipe sounds (and looks!) luscious! I don’t have an ice cream maker so I’m always keeping a hungry eye out for churn-free renditions; definitely bookmarking this one.

    Fromage frais takes me back to summers spent with my Godmother on Île de Ré…blithe memories. xo

  22. I’m also in France at the moment! Is fromage frais similar to fromage blanc? I’m having a hard time figuring out what everything is in the dairy section of the grocery store. It’s all so confusing!

    • kathryn says:

      Hi Thea, apologies for the delay in replying. It is pretty much the same as fromage blanc (and I so hear you on the dairy section of french supermarkets – it’s a mystery to me even now!)

  23. Skye says:

    I so rarely make ice cream at home, because I don’t have an ice cream maker and I end up forgetting to do the thingy with the fork and it becomes hard with massive crystal clumps in it. That said, this sounds too good to be true – I love that you’ve used soft brown sugar (my favourite!) and fromage frais – completely gorgeous! I hope that you have a lovely break, Kathryn, and get some much deserved rest… Xx

  24. The perfect sweet treat for a lazy day in the sunshine in the South of France- have a very relaxing and restful break!

  25. Sophia says:

    First of all, I hope you get all the relaxation, down time and whatever else you need on your trip to the South of France – it sounds like you have been having one heck of a busy time recently (and jet lag makes everything worse, right?). Loved to follow your ice cream adventures on instagram – have been taking mental notes as i am due to fly to NYC later this fall with some girlfriends and my last trip to NYC was 6 years ago.

    As for this fromage frays? It sounds wonderful – I am all for playing around with different types of dairy. As much as I like plain yoghurt and whipping cream, it is great to use creme fraiche, fromage frais etc in their place once in a while!

  26. gloria says:

    This is a beautiful dessert!
    I love berries!

  27. Kristie says:

    You are my culinary hero! This ice cream looks so incredible. I am craving it as I type.

  28. It seems as everyone is going to NY lately; I’m guessing I might have to book a trip soon ;) I am glad that you had a safe time during your travels. Thanks for sharing such a lovely recipe, and for the tip on a new ingredient I have never heard of!! xxx

  29. This looks beautiful! I’ve never heard of fromage frais before, but it sounds divine and I would totally want to try this! Hope you enjoy your trip :)

  30. Alanna says:

    This looks delicious and so simple. I love the shot of the berries in the bowl – beauteous!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>