500 g frozen chopped tropical fruit, such as pineapple, mango, banana
75 g dried tropical fruit
4-6 ice cream scones
Description
Add the yoghurt and frozen fruit to a food processor and blitz until smooth, then finely chop and fold through most of the dried fruit, saving some to serve.
Spoon the mixture into a piping bag with a large star-shaped nozzle, then freeze for about 30 minutes, or until frozen but still soft.
Pipe the fruity fro-yo into your ice cream cones and scatter over the reserved dried fruit.
