Keeping a store of berries in the freezer means you can make this an instant treat. Try it with any berries, adjusting the amount of honey or syrup according to how sweet you like it.
Makes 4 scoops Prep time 5 minutes plus freezing time V, make it vegan with plant based yogurt and maple syrup
200g strawberries, hulled and chopped
1 ripe banana
1/2 tsp lemon juice
2 tbsp low fat yogurt
1/2 – 1 tbsp honey or maple syrup (optional)
- Freeze the strawberries overnight then simply add all the ingredients to a blender or use a stick blender to blitz into ice cream. Serve immediately in scoops, in a cone or freeze for later.
If you don’t have a blender simply mash the fresh unfrozen strawberries with the banana and other ingredients and still freeze until firm enough to scoop.
Great way to use a glut of fruit – just size up the recipe accordingly. Ripe fruit is often sweet already so taste before adding all the honey or maple syrup.
This works well with raspberries too.