Ingredients:

• 3/4 pint of double cream
• 400g carton of Greek yoghurt
• 6oz sifted icing sugar
• A very big  bunch of mint (approximately 100-120g)

Method:

Wash the mint leaves and blend in a blender.

Pour the cream into a large bowl, add the yoghurt, sugar and mint.  Whisk together until the mixture forms soft peaks.  Spoon the mixture into a plastic tub and freeze.  The ice cream will keep up to six months in the freezer.

Prior to serving take out of the freezer and allow to stand for 10 minutes.

Chocolate lovers could add some chocolate chips to the mixture before freezing for a mint choc chip ice cream or alternatively serve with chocolate sauce.

Serves 6-8.