Strawberry Yoghurt Ice Cream

Place the fresh strawberries and half of the Greek-style yoghurt into a blender and blend until it forms a purée.

Pour the purée into a mixing bowl and stir in the remaining Greek-style yoghurt, custard and condensed milk.

Fold in the whipped cream. Then pour the mixture into a freezer-proof sealed container. Freeze for 2 hours. (Freeze the mixture into ice cream moulds if desired).

TIP: Mash it up with a fork to break up any ice crystals - it should quickly become very creamy. Then return to the freezer and freeze until firm. This freezes hard, so you will need to let it soften slightly on your kitchen counter for a little while before you’ll be able to serve it.

Finally, sit back and savour this chilled, creamy treat on a scorching day! If you want to be extra indulgent, pair it with a dark chocolate cake – the combination of flavours are a match made in dessert heaven.

Any fruit will work in place of strawberries for this recipe. You can swap in blueberries, raspberries, peaches, mangoes, pineapple, etc.

You can use full fat yoghurt, non-fat yoghurt, or a combination of both.

Add other mix-ins, such as coconut flakes or mini chocolate chips