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.
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