1-Line a shallow rectangular baking pan (16cm x 26cm) with baking paper, leaving a 2cm overhang on all sides for easy removal later.

2-Soften the 2 liters of reduced-fat vanilla ice cream slightly in a large bowl to make it easier to mix.

3-In another bowl, crush the 125 grams of raspberries with 1 tablespoon of sifted icing sugar using a fork to form a rough puree.

4-Swirl the raspberry puree into the softened ice cream until it’s evenly distributed.

5-Transfer the mixture into the prepared pan, smooth the top, cover it, and freeze for 4-5 hours or overnight to achieve the best texture.

6-When ready to serve, slice the 2 ripe peaches and 2 ripe nectarines, then move the frozen ice cream slice to a chilled tray.

7-Top with the sliced peaches, nectarines, half a punnet of raspberries, drizzle with the pulp from 3 passionfruit, and sprinkle 50 grams of roughly grated dark chocolate over it.

8-Slice and serve immediately to keep it from melting, as preparation takes about 25 minutes plus freezing time.