No-churn peach & nectarine yogurt ice cream with blueberries

Place the peaches and nectarines in a single layer on 1-2 baking sheets. Freeze for 4 hours, or until solid.

Meanwhile, put the blueberries in a small pan with 1 tbsp of sugar. Place over a low heat and cook, stirring until the sugar dissolves and some of the blueberries start to burst. Stir in the lemon juice and remove from the heat. Set aside to cool.

Remove the peaches and nectarines from the freezer and add to a food processor or large blender in small batches, each with some of the zest, remaining sugar and yogurt. Whizz as smooth as they will go, tip into a bowl and repeat. When all the fruit has been processed, return it to the machine, whizz until smooth and taste. Add more sugar if needed – this can depend on the ripeness of the fruit.

Serve, topped with the blueberries as a soft serve. You can also swirl the blueberries into the ice cream and freeze in a 2L airtight container for 4 hours, or until frozen. Transfer to the fridge 10 minutes before serving.