140g Seasonal berries (preferably foraged bilberries or wild strawberries)
500g Tub Greek yoghurt
400g Tin condensed milk
Reserve half the berries and whizz the rest in a food processor to create a purée. Tip into a bowl and gently stir in the condensed milk and yogurt until well mixed. Fold through the chopped strawberries.
Scrape the mixture into a loaf tin or container, pop on the lid or wrap well in cling film and freeze overnight, until solid. Remove from the freezer about 10-15 mins before you want to serve.
