I make this ‘ice-cream’ often and even though it is more of a cross between frozen yogurt and sorbet, it still goes down a treat. You will need an ice-cream maker but they are so inexpensive and a great thing to have in your kitchen. Don’t forget to have the base of your ice-cream maker in the freezer for 24 hours prior.

And another point to remember: the ‘ice-cream’  needs to be taken out of the freezer for at least 5 minutes prior to serving because it gets very hard when frozen. If you have an excess of fresh berries you can use them instead, but the frozen ones work well.

I usually use plain yogurt that I have made myself in an Easiyo Yogurt Maker, however you can use a complementary flavour or store bought if you wish.

For several servings you will need:

•  1 can coconut cream, 440 gm / 14 oz
• ¾ cup unsweetened low fat yogurt
• 2 Tbsp real maple syrup
• ¼–½ cup caster sugar
• 1 tsp vanilla essence/extract
• 1 cup of frozen raspberries, boysenberries or strawberries.
• ½ cup baby marshmallows (marshmallow bakers)

Method:

Blend together the coconut cream, yogurt, maple syrup, sugar and vanilla until smooth.

Add the berries and give a little burst — you still want to have some pieces of fruit visible.

Turn the ice-cream machine on and pour the mixture through the slot.

Add the baby marshmallows to the mixture through the slot.

Churn away for about ¾ to 1 hour.

At this stage the ‘ice-cream’ will be like soft serve and you can eat it now if you really must (piggy), or freeze it for later.

Serve on its own or with meringues, extra berries and freshly whipped cream which is commonly refered to as Eaton Mess.