Food / 24 May, 2023 / My Baba
With temperatures set to soar this week, the usual precautions have been issued: covering up, wearing sunscreen, keeping your house cool, and drinking plenty of water.
Now all that’s left to do is try your hand at these delicious homemade ice lolly recipes! Enjoy!
4 oz Haas avocado (from 1 medium)
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 (Baker’s)
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 mold and freeze.
- 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.
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- 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 1 ½ 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.
For lots more food inspo visit www.annabelkarmel.com.
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!
- 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).
- 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.
For lots more food inspo visit www.annabelkarmel.com
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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.
- 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!
- 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.
- You can replace maple syrup with some raw honey or medjool date.
You will also need:
- 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.
Makes 8 lollies – 2 chocolate, 2 banana cinnamon, 2 strawberry and 2 mixed
For the chocolate
For the strawberry
For the banana cinnamon
- Simply remove the stones from the dates and peel the bananas. Then place the ingredients for your chosen flavour into a blender and blend for a minute until smooth, pour into an ice lolly mould and freeze – do the same for each flavour.
- To make the mixed ones simply pour half of one flavour into a mould, allow it to freeze for an hour and then top the mould up with the second flavour.
- My lollies needed to freeze for about 5 hours before they were ready to be enjoyed!
10 Lip-Smacking Child-Friendly Ice Lolly Recipes (Delicious Enough for Adults, too!)
Annabel Karmel’s Raspberry & Chocolate Ice Lollies
- Tangerine Italian Soda
- Grapefruit Italian Soda (Whole Foods has a good selection)
*You can also use fruit juices instead if you prefer.
You’ll Also Need:
- Lolly Sticks
- Lolly Moulds
- To get an ombre look, use the two Italian sodas (or juices if you prefer) that are in the same(ish) color family. Then pour one of the Italian sodas into the popsicle molds at the desired height. I poured most of mine to the halfway point.
- Put the mold in the freezer for about 90 minutes. Then, remove the mold from the freezer and let it sit out for several minutes. The goal is to get it a little bit melty again…mostly frozen, but with some of the liquid melted toward the top.
- Once that happens, add the second favor of juice, Italian soda, etc on top. Add popsicle sticks and put the molds back in the freezer until full frozen (about 4 hours).
- Remove and enjoy. To loosen the popsicles from the mold when they’re ready to eat, run warm water over the underside of the tray for 20-30 seconds.
For the lollies:
For the chocolate sauce:
- Place the sugar and 100 ml of water in a small saucepan and bring to the boil, stirring to dissolve the sugar. Boil steadily for 3 minutes.
- Meanwhile, beat the eggs and salt with an electric mixer until frothy.
- Slowly pour the sugar syrup into the egg mixture and continue to beat for 2-3 minutes, or until the mixture has thickened. Stir in the concentrated juice.
- Whip the cream until it holds soft peaks and then fold the cream into the mixture. Churn in an ice cream machine, if you have one; otherwise pour the mixture into a lidded container and freeze until firm.
- Soften the ice cream enough to scoop into balls. Make about 10 balls of ice cream and then insert a stick into each. Place on a tray lined with non-stick baking paper and return to freezer to firm up.
- Make the sauce by melting the chocolate in a small, heatproof bowl set over a saucepan of just boiling water. When melted, stir in the oil.
- Dip each ball of ice cream into the warm chocolate sauce, then sprinkle with hundreds and thousands. Allow the chocolate to set and then serve immediately.
- No ice cream machine? No problem! Beating in eggs and whipped cream will introduce air and fat, meaning this will be soft even without churning.
- Put the gooseberries in a pan with the elderflower cordial
- Bash with a wooden spoon to open.
- Simmer for five minutes until the fruit is soft.
- Purae with a hand blender and then rub through a sieve.
- Taste and add sugar if it needs it. It should be on the sweet side.
- Layer up alternate spoonfuls with posh ready-made custard in lolly moulds.
- Blitz the bananas and peanut butter together in a blender until mixed and a smooth consistency. Pour into 3 of the popsicle moulds, insert a wooden stick and place the moulds into the freezer.
- After 30 minutes sprinkle some chopped nuts on the top of each popsicle and return to the freezer for at least another 90 minutes, or until the popsicles are frozen.
I created the striped version by pureeing mango and coconut milk to create the yellow stripes and then strawberries and coconut milk to create the pink stripes. I used kiwis, strawberries, pineapple and dragon fruit for the popsicles. They’re so easy to make too! Just buy a bottle of coconut water, add it into a popsicle mold with sliced fruit and freeze! Now, if you like them a little sweeter, feel free to add some sugar to the coconut water or even some pineapple or orange juice would be great too.
To make the striped ones, puree your favorite fruit with coconut milk. Then pour a small amount of the puree into a popsicle mold. Freeze for about 30 minutes, then add in a layer of coconut water, freeze again for 30 mins, and add in some puree. Keep this pattern going until you reach the top of the mold. Enjoy and get ready to go coconuts over these!
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