Fill your freezer with these iced-delights packed full of juicy peaches and tangy raspberries – a deliciously fruity way to cool down on a long hot summer's day.
- Put 6 x 100ml paper cups onto a small baking tray.
- Put the peach flesh into a food processor with half of the Greek yogurt and 1 tsp honey and whizz until smooth. Pour into the bases of each of the 6 cups and freeze for 45 mins.
- Put the raspberries into the rinsed out food processor with the remaining yogurt and honey and whizz until smooth and pink. Pour over the peach yogurt and insert wooden lolly sticks into the centre of each and freeze again for 6 hrs or overnight until firm. Pull from the cups to serve.
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