You don't need an ice cream maker for this recipe - simply combine all ingredients and let the freezer do the rest of the work. Having waffle cones in the house means you get to save on dishes and feel like a kid anytime!

1. In a small saucepan, bring the strawberries, sugar and lemon juice to a simmer. Cook until the fruit is well-broken down – about 7-9 min. Cool completely.

2. In a bowl, whip the cream and mascarpone to soft-peak stage. Slowly pour in the condensed milk and continue to beat until it reaches stiff peaks. Gently fold in the white chocolate and ½ cup of the fruit purée, being careful not to overmix and thus keeping the ripple effect.

3. Scrape into a large loaf tin, or similar, and swirl in some more purée for the top, sprinkle over crushed freeze-dried berries and coconut if using. Freeze overnight.

Enjoy!