Serves 6

• 300g blueberries
• 50g icing sugar
• 1 x 395g tin condensed milk
• 2 cups cream, whipped
• grated zest of 1 lemon
• extra blueberries to serve

1 Oil and line with foil a 2L capacity loaf tin. Place the blueberries in a bowl; add the sugar and blitz with a handheld electric blender until puréed.
2 Place the whipped cream in a bowl, stir through the condensed milk and lemon zest.
3 Spoon half the blueberry mixture over the base of the loaf tin, add the remaining blueberry mixture to the cream mixture and gently stir. Pour this mixture over the blueberry base. Place in the freezer for at least 4 hours or overnight.
4 To serve Unmould onto a serving platter, garnish with extra blueberries, slice and serve immediately.

TIP You can use any fresh seasonal berries (or frozen – just defrost them first) in this dessert.

Text and image: Fairlady