Method

Add the strawberry yog and strawberries to a blender, with 2 tbsp of natural almond spread, blend until smooth, then pour into a container with a lid.

Spread 2 tbsp of almond in blobs throughout the strawberry ice cream, so once frozen, there’ll be blobs of cream throughout.

Cover with the lid and freeze for 1 hour, then remove from the freezer and stir it well, to get rid of any clumps. Repeat this twice more, then leave for a further 1-2 hours to set completely.

When ready to serve, scoop into bowls, top with peanut butter or melted chocolate, strawberries, granola, and anything else you fancy.