Summer Berry Yoghurt Ice Cream

Serves 4

  • 500 g mixed summer berries, such as strawberries, blackberries and raspberries
  • 150 g caster sugar
  • 500 g natural yoghurt
  • an ice-cream maker
  1. Warm the berries and sugar in a saucepan over a low heat for several minutes, until the fruit begins to release its juices. Transfer to a food processor and blend to a purée. Push the purée through a fine-meshed nylon sieve to remove the seeds. Stir in the yoghurt.
  2. Churn in an ice-cream maker until frozen.
  3. Transfer to a freezer-proof container and freeze until ready to serve.


These recipes are from Lazy Days and Beach Blankets: Simple Alfresco Dining with Family and Friends, published in hardback by Ryland, Peters & Small and available from all good book retailers priced at £19.99.