Quick Strawberry & Coconut Ice Cream

1. Trim the tops off the strawberries and roughly chop the berries. Freeze till solid – at least 2 hrs, but preferably overnight.

2. Break the frozen berries up and place them in a food processor or blender with the icing sugar and 50ml coconut milk. Start the motor going on your processor. When the strawberries have started to form a paste, trickle in a little more coconut milk. Take it slowly as the strawberries will warm up and form a smooth, soft textured 'ice cream', so you may need less coconut milk than you think. Just add a few tbsp at a time.

3. When you have a smooth, thick ice cream, scoop into bowls or cones and serve straight away. Garnish with extra strawberries, if liked.

4. Flavour Swaps
You can make this ice cream with your favourite fruit. Just peel, chop and freeze overnight, ready to blitz with your coconut milk. Blackberries, raspberries, bananas, mango or even avocado can be turned into a tasty ice cream using this method.