1
Peel and core the apples and chop into bite sized pieces. Peel the banana and cut into bite sized pieces. Combine the apple and banana and freeze for at least 2 hours or until frozen.
ash the blackberries and sugar together to release the juices and set aside.
3
In a food processor blend the frozen apple and banana with the yoghurt until mostly smooth. Fold in the whipped cream.
4
Pour half the yoghurt mixture into a metal cake pan or freeze-able container. Spoon over the blackberries then add the remaining yoghurt mixture. Using a knife, swirl mixtures together. Cover and freeze for at least 4 hours or overnight.
5
Remove ice-cream from freezer about 5 to 10 minutes before serving.