Nothing beats homemade ice cream, or indeed yoghurt! Try out this recipe with your favourite ingredients. Experiment with bananas, strawberries or chopped-up chocolate.
- Carefully chop the fudge and honeycomb into tiny pieces and break the cookies into slightly larger pieces, then leave to one side for use later.
- Pour the cream into the mixing bowl and sieve in the icing sugar. Lightly whip the cream to soft peaks. You could use an electric or hand whisk to make this easier.
- Gently fold the yoghurt, honeycomb, fudge, cookies, and marshmallow pieces into the cream using a plastic spatula or metal spoon.
- Spoon the mixture into a tub, cover, and freeze. Stir the mixture after 2 hours to prevent ice crystals forming, and then freeze for at least 2 more hours. Serve in ice cream cones.
Pregnant? Natural yoghurt is full of calcium, important for the formation of your baby’s bones.
Recipes adapted from Complete Children’s Cookbook, £19.99, dk.com. Photography: ©DK