Get kids eating more fruit with this simple gluten-free ice cream. Portions of mango, strawberries, banana and kiwi add up to two of their five-a-day.
Mash or purée the strawberries and mango in two separate bowls. In another bowl, add the lemon juice and the banana and mash.
Beat the condensed milk and cream in a large bowl with an electric whisk until thick and quite stiff, a bit like clotted cream. Divide the mixture between the three bowls. Fold a fruit purée into each. Transfer each one into a freezer container and freeze until solid.
Purée the kiwi and sieve out any seeds if you like. Serve a scoop of each ice cream in bowls or sundae dishes and top with the kiwi sauce, sprinkles, or the chopped fruit.
Credit: Lulu Grimes
Prep time: 20 Minutes (+ Freezing)
Cook time: N/A
200g strawberries (as red as you can get), hulled
1 large mango, deseeded and peeled
¼ lemon, juiced
3 very ripe bananas, peeled
200g condensed milk
600ml double cream
4 kiwi fruit, peeled
sprinkles or finely chopped strawberries and mango, to serve