Summer Ice Lolly Recipes

FB Entertaining 9 of the Coolest Summer

Ice Lolly Recipes

https://www.mybaba.com/15-ice-lolly-recipes-for-summer/

What is the difference between ice cream and ice lolly? Ice cream is, of course, made from dairy. Ice lollies typically don't contain dairy, but sometimes do when the flavours are more nuanced and experimental.

1. Avocado Coconut Lollies

1 medium avocado 2 1/3 cups unsweetened Almond Breeze Almond Coconut milk 6 tbsp raw sugar (or your favourite sweetener) 1/2 cup sweetened shredded coconut flakes Directions: Combine the avocado, milk and sugar in the blender and mix until smooth. Add the coconut flakes and mix to incorporate. Pour into the popsicle mould and freeze. continue on page 17

15 of the Coolest Summer Ice Lolly Recipes

Continued from page 16 2. Strawberry Ice Lollies

250g ripe strawberries 100ml natural yoghurt (or apple or orange juice) 1 teaspoon honey Method: Whizz up 250g ripe strawberries, 100ml natural yoghurt (or apple or orange juice) and 1 teaspoon honey in a blender or food processor. Taste, and add a little more honey if you think you need to. Divide the strawberry mixture between 4 ice lolly moulds, then pop a stick into each one. Put the ice lollies in the freezer for at least 4 hours or until solid. 3. Traffic Light Ice Lollies 250g strawberries 4 ½ tbsp honey 3 large ripe juicy peaches, peeled, stoned and sliced 5 large ripe kiwi fruit, peeled and sliced Method: In a blender, puree the strawberries and then sieve the puree to get rid of the seeds. Stir 1 ½ tbsp of the honey into the strawberry puree. Pour the strawberry puree into each of the ice lolly moulds (or use empty yoghurt pots) until each mould is one third full and freeze until firm (about 1½ hours). Repeat the process with the peaches and 1 ½ tbsp of the honey (no need to sieve the peaches) and freeze until firm, then add the kiwi fruit mixed with the rest of the honey and insert the sticks. Freeze until solid.

4. Strawberry Yogurt Ice Lollies

150g strawberries 90g caster sugar 1 tsp vanilla extract 500g tub of low-fat natural yogurt 100g melted white chocolate 60g sugar balls or strands You will also need 6 or 8 ice lolly moulds Method: Put strawberries, caster sugar vanilla extract in a bowl. Crush fruit until roughly broken up and the sugar has dissolved. Mix in low-fat natural yogurt. Pour into 6 or 8 ice-lolly moulds and freeze. Once frozen, take them out of the moulds and dip tips of the lollies in melted white chocolate, then quickly dip them in sugar balls or strands. Serve as soon

as they set!

5. Strawberry & Watermelon Ice Lollies

50g caster sugar 60 ml water 250g strawberries 250g watermelon, cubed and deseeded

6. Fruit Salad Ice Pops

1 peach, cut into 1cm slices 2 kiwis, peeled and sliced into 5mm rounds 75g blueberries 110g strawberries, hulled and halved 350-500ml white grape juice Method: Snugly arrange some of each fruit in eight 75g ice lolly moulds. Pour enough juice into each mould to just cover the fruit. Insert sticks and freeze until solid, six hours (or up to two weeks).

"You can't buy happiness. But you can buy ice cream and that is pretty much the same thing."

- Anonymous

Method: Put the sugar and water into a small saucepan and boil until syrupy (about 3 minutes). Allow to cool. Puree the strawberries and sieve to get rid of the seeds. Puree the watermelon and mix with the pureed strawberries and cooled syrup. Pour the mixture into ice lolly moulds and freeze.

15 of the Coolest Summer Ice Lolly Recipes

Continued from page 17

"Your assistant can carefully measure 1 level tsp of runny honey into the mixing bowl, then stir the two ingredients together..."

7. Banana and Yogurt Ice Pops

160g Greek yogurt 1 ripe banana 1tsp runny honey You will also need: 4 small empty and clean kid-sized yogurt pots (the pots I used held 55g of yogurt) 4 lollipop sticks Small amount of kitchen foil To make one ingredient banana ice cream you need to slice the banana and freeze the slices. Once frozen you whizz them in a food processor to make really smooth ice cream. Method: First of all, double check that the empty yogurt pots have been thoroughly cleaned and dried. Take the Greek yogurt from the fridge and ask your little one to help weigh it into a small mixing bowl. Your assistant can carefully measure 1 level tsp of runny honey into the mixing bowl, then stir the two ingredients together. Mashing the banana is good fun for children so let them take the lead. They can peel off the skin and then place the banana into a little bowl. Using a fork, they can set to work, mashing the banana until it’s as smooth as they can make it. You may need to help with the last little bit! Now your child can use a spoon to scoop up the mashed banana and mix it into the Greek yogurt and honey mixture. As the yogurt pots are quite small, it’s best to use a teaspoon when spooning the yogurt mixture into the pots. You may end up with a messy worktop otherwise, but I suppose that’s what kitchen towels and wipes are for! Once your pots are all equally filled with the yogurt mixture, turn your attention to the foil. Use scissors to cut out square pieces of foil, just a little larger than the top of the yogurt pots. Place the foil pieces over the top of each pot to cover the yogurt, then press the edges of the foil under the ‘lip’ of the pot to seal. With a sharp knife, cut a little slit into the middle of each foil lid. Your little helper can now place the lollipop sticks into each hole in the foil and down into the yogurt mixture. Place the yogurt ice pops into the freezer for an hour or two, or you could freeze overnight if need be. It depends how long your child will wait. When you are ready to eat your banana and yogurt ice pops, take the from the freezer and leave to stand for 10 – 20 minutes to soften. Then ease them out from the plastic yogurt pots and enjoy!

15 of the Coolest Summer Ice Lolly Recipes

Continued from page 18

"Pour into prepared ice lolly moulds, insert ice lolly sticks and freeze for at least 3 hours, better overnight."

8. Chocolate and Avocado Ice Lolly

1 avocado 1 banana 2tbsp raw cacao 2tbsp maple syrup 1tsp lemon juice 1 cup almond milk Method: Peel avocado and banana. Place into a blender with cacao, maple syrup, lemon juice, half the amount of almond milk and blend until smooth. Slowly add the rest of the almond milk until you achieve the desired consistency. Pour into prepared ice lolly moulds, insert ice lolly sticks and freeze for at least 3 hours, better overnight. Notes You can replace maple syrup with some raw honey or medjool date.

9. Frozen Berry & Ginger Nut Yogurt Pops

100g ginger nut biscuits 405g can light condensed milk 250g red berries, we used strawberries, raspberries and redcurrants 500g pot natural Greek yogurt 250g purple berries, we used blueberries, blackberries and blackcurrants You will also need: 8 paper cups 8 wooden lolly sticks Method: Place the biscuits in a food processor and blitz into crumbs. Add 2 tbsp condensed milk and blend again until the crumbs start to clump together. Divide the biscuit crumbs between 8 paper cups, pressing down with the back of a spoon. Make sure you scrape out every last crumb, then you won’t have to wash the processor before the next step. Roughly chop any large berries. Put half the red berries, half the remaining condensed milk, and half the yogurt in the food processor and blend until smooth. Remove the blade from the processor and stir through the remaining chopped red berries. Divide the mixture between 4 of the paper cups. Repeat with the purple berries and remaining ingredients. Place a lolly stick into each cup, pushing down into the biscuit base to help it stand up straight. Freeze for at least 4 hrs before serving. To remove the lollies from the cups, tip upside down, and gentle squeeze the cup until the lolly slips out.