Joe makes it easy: Black cherry & yoghurt ripple ice cream 

SERVES 6-8

PREPARE: 15 minutes

FREEZE: 4 hours

300ml double cream

180ml maple syrup

1 tsp vanilla bean paste

500g Greek yoghurt

320g frozen black cherries

juice of ½ lemon

• Put the double cream, 100ml of the maple syrup and the vanilla bean paste in a large mixing bowl and whisk with a handheld electric whisk until the mixture forms soft peaks.
• Fold in the Greek yoghurt until fully combined and pour into a wide, shallow freezer-safe container. Freeze for 3-4 hours, or until completely frozen.
• Place the frozen black cherries in a food processor with the lemon juice and remaining maple syrup and blitz until smooth. Empty into a bowl and clean the bowl of the food processor.
• Chop the frozen Greek yoghurt into smaller blocks, place in the food processor and process until smooth.
• Tip the blended Greek yoghurt mixture back into the freezer-safe container.
• Using a spoon, ripple the frozen cherry mixture through the frozen Greek yoghurt and place back in the freezer for 20-30 minutes until frozen enough to scoop.
• Scoop into cones or bowls to serve.