A favourite fruity summer pudding which is so quick to put together and cook. It's perfect for lazy summer days and when we have an abundance of delicious summery stone fruit on our doorsteps. Also a great way to use up fruit which is going slightly over it's best, think those droopy squishy cherries at the bottom of the tub or a rather wrinkly looking apricot!
We've cooked this lots at No 12 over the past month, having it for pudding with the creme fraiche or breakfast with some natural yoghurt, it keeps in a container in the fridge for a couple of days after roasting, if you happen to have some left.
Not truly an ice cream, this frozen number is the quickest frozen treat to whip up. Using frozen fruits as its base it is full of fresh, fruity flavours, we can't quite say it's good for you, but it's much better than your decadent double chocolate favourite!
We first came across this recipe whilst working with Kitchen School, so a thank you to Jayne and the team for introducing us to this little wonder and hopefully we can keep passing it on to many more cooks over the years.
At Q3 Academy Langley we served this ice cream with the Warm Berries and Dumplings recipe that you can also find on the blog. We'd love to know what fruit you use in your recipe.