Roughly chop the strawberries and whizz half of them with the frozen berries in a food processor or with a stick mixer to puree.

In a large bowl, stir the condensed milk into the pureed berries then gently stir in the yoghurt until well mixed. Fold through the remaining chopped strawberries.

Scrape the mixture into a loaf tin or plastic container (an old ice cream container is perfect for this), pop on the lid or wrap well in cling film and freeze overnight, until solid.

Remove from the freezer about 10-15 mins before you want to serve.

Can be frozen for up to a month.