Ice Lollies

Ice Lollies

Ice Lollies 874 1240 Taste of Portsmouth
Ice Lollies

Ice Lollies

A healthy treat to make with the kids and keep them busy over the summer holidays…
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Freeze Time 4 hours
Ingredients Method Notes

Ingredients
  

Avocado Coconut:
  • 113 g Avocado
  • 78 ml Coconut milk
  • 6 tbsp Raw sugar/honey
  • 170 g Sweetened shredded coconut flakes
Strawberry Yogurt:
  • 150 g Strawberries
  • 90 g Caster sugar
  • 500 g Natural yogurt
Fruit Salad:
  • 1 Peach 1cm slices
  • 2 Kiwis peeled & sliced
  • 75 g Blueberries
  • 110 g Strawberries halved
  • 500 ml White grape juice
Summer Fruits:
  • 250 g Summer fruits
  • 100 ml Natural yoghurt or apple or orange juice
  • 1 tsp Honey
Traffic Light:
  • 250 g Strawberries
  • 4 ½ tbsp Honey
  • 3 Large ripe juicy peaches peeled, stoned and sliced
  • 5 Large ripe kiwi fruit peeled and sliced
Chocolate Avocado:
  • 1 Avocado
  • 1 Banana
  • 2 tbsp Raw cacao
  • 2 tbsp Maple syrup
  • 1 tsp Lemon juice
  • 237 ml Almond milk

Method
 

Avocado Coconut:
  1. Combine the avocado, milk and sugar in the blender and mix until smooth.
  2. Add the coconut flakes and mix together.
  3. Pour into the lolly moulds.
Strawberry Yogurt:
  1. Put strawberries, caster sugar vanilla extract in a bowl.
  2. Crush fruit until roughly broken up and the sugar has dissolved.
  3. Mix in low-fat natural yogurt.
  4. Pour into the lolly moulds.
Fruit Salad:
  1. Snugly arrange some of each fruit in the lolly mould.
  2. Pour enough juice into each mould to just cover the fruit.
Summer Fruits:
  1. Whizz up the strawberries, natural yoghurt (or apple or orange juice) and 1 teaspoon honey in a blender or food processor.
  2. Divide the strawberry mixture between 4 ice lolly moulds, then pop a stick into each one.
  3. Put the ice lollies in the freezer for at least 4 hours or until solid.
Traffic Lights:
  1. 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.
  2. Pour the strawberry puree into the lolly mould until each mould is one third full and freeze until firm (about 1 ½ hours).
  3. 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.
Chocolate & avocado:
  1. Peel avocado and banana.
  2. Place into a blender with cacao, maple syrup, lemon juice, half the amount of almond milk and blend until smooth.
  3. Slowly add the rest of the almond milk.

Notes

For all recipes: make sure you freeze for at least 4 hours.
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