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Instant Ice Cream, a Q3 favourite!

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.

Fruit Ice Cream


  • 500g mixed frozen berries (you can use frozen bananas if you like or a mix of your favourite fruit - strawberries, mangoes, raspberries and blueberries all work well. We always use half berries and half bananas for a great consistency)

  • ¼ tsp vanilla essence

  • 3-4 tbsp icing sugar

  • 75g clotted cream

  • 100ml natural yoghurt, extra to hand for a creamier texture


  1. For the ice cream, blend the frozen berries, vanilla essence, icing sugar, yoghurt and clotted cream in a food processor for five seconds. Turn the motor off and use a spoon to move the frozen fruit around the blade as they tend to get a bit stuck! Pop the lid back on and blend until smooth.

  2. We add a bit more yoghurt sometimes for a really creamy texture. If you've over blended the ice cream and it's gone a bit runny, don't worry. Just put it into a tupperware container and freeze for around 30 minutes and it will freeze back up.

  3. Serve the ice cream immediately and enjoy with your favourite pudding or just on its own. Store the remainder in a container in the freezer for another day.

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