Easy melon ice cream

Serves 6 Prep 30 mins plus freezing Q Q Cook 5 mins Q

300ml double cream 175g caster sugar 1 very ripe charentais melon, peeled, deseeded and chopped into small chunks 1 lemon, juiced raspberries or cones, raspberry ice

cream sauce and sprinkles, to serve

1 Tip the cream and sugar into a pan, stir to dissolve the sugar then turn off the heat. Tip the melon into a food processor with the lemon juice, blitz until smooth, add the cream and blitz again.

2 Pour the mix into an ice cream machine and churn until thick and semi-frozen, then transfer to a freezer-proof container and freeze. Serve the ice cream scooped into a bowl with fresh raspberries or cones with raspberry ice cream sauce and sprinkles. PER SERVING 385 kcals, fat 27g, saturates 15g, carbs 36g, sugars 36g, fibre 1g, protein 2g, salt none

Cool down with a scoop of this fresh and zingy melon ice cream