Super-easy fruit ice cream

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.

Serves 6 Prep 20 mins plus freezing Q Q No cook Q

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

1 Mash or purée the strawberries and mango in two separate bowls. In another bowl, add the lemon juice and the banana and mash.

2 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.

3 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. PER SERVING 711 kcals, fat 57g, saturates 35g, carbs 42g, sugars 41g, fibre 4g, protein 6g, salt 0.1g

Give kids a treat that boasts two of their 5-a-day