Each week, a chef shares a favourite recipe. This week, Melissa and Jasmine Hemsley share an unusual ice lolly recipe from their new book, The Art of Eating Well (Ebury Press, hardback £25)
Instead of sugar and pasteurised milk, this ice cream uses coconut milk, probiotic yogurt and plenty of sweet little peas.
The frozen peas blend with the rest of the ingredients to make a smooth ice cream base in minutes.
Subscribe from just €1 for the first month!
All Digital Access + eReader
Unlimited Access for 1 Month
Then €19.99 a month after the offer period.
€149 For the 1st Year
Unlimited Access for 1 Year
90 Day Pass
Get a Business Account for you and your team