What is life without ice cream? This is the healthy cousin of the traditional sugary version, and it brings all the creamy sweetness with none of the meanness. These home-made ice cream recipes are highly adaptable, so throw in whichever fruit you particularly love, adjusting the sweetness according to taste. Adding herbs makes them a little bit sophisticated – and there’s nothing wrong with that.

INGREDIENTS: Each flavour serves 8

for the base

500ml (18fl oz) Greek or natural kefir yoghurt

3 tablespoons agave syrup, or

more to taste (if required after adding the flavourings)

for raspberry, rosewater and basil flavour

1kg frozen raspberries

1 tablespoon rosewater (less if it’s strong)

juice of 1 lemon

purple basil leaves, to serve

for lemon and mint with lime zest flavour

zest and juice of 10 lemons

30g (1oz) mint, leaves removed

from stalks, plus extra to serve 

lime zest, to serve

for pomegranate, strawberry and thyme flavour

175ml (6fl oz) pure pomegranate juice

400g (14oz) frozen strawberries

leaves of 2 sprigs of thyme, plus extra sprigs to serve

METHOD

Mix up the base ingredients together in a bowl to form your base. Place the ingredients for your chosen flavour into a blender and blitz together. Mix with the base, transfer to a freezeproof container and freeze for 4 hours or overnight. Remove from the freezer 30 minutes before serving and finish with the basil leaves, lime zest or extra thyme.

Taken from 2 Weeks to a Younger You by Gabriela Peacock is published by Kyle Books, priced £25. Food photography: Kate Whitaker (Lifestyle photography: Kate Martin