Saying so long to winter also means saying goodbye to soups, stews, and warm steamy puddings. With the change in weather we welcome salads, grilled foods, watermelon and of course, ice pops! And what better way to celebrate summer by making your own? We have a few recipes to get you started. Young and old will love them, and we even have a few naughty ones for grown-ups only!
It’s the perfect snack to cool you off on a hot day. And now you can make your own. Ice pop molds are available at any kitchenware retailer and with these recipes, you won’t run out of exciting flavors any time soon!
Divide 200g frozen blueberries between your ice molds and allow to thaw. In a food blender, process 250 g cream cheese, ½ cup yogurt, 2/3 cup milk, ½ cup powdered sugar, and 2 tsp lemon juice. Pour into your molds and freeze overnight.
Process 4 pineapple rings (from a can) and 400g softened vanilla ice cream in a food blender until smooth. Stir through ½ cup toasted coconut. Spoon mixture into molds, and freeze overnight.
Combine 1 cup full cream vanilla yogurt with 1/8 tsp almond extract. In a food blender, process 1 cup fresh raspberries until smooth. Remove the raspberry puree and rinse the blender. Now process 1 ½ cups canned peaches (drained) until smooth. In large ice pop molds, layer the yogurt mixture, followed by the raspberry puree and the peach puree. Freeze overnight or until set.
In a food blender, process 3 cups fresh mango (chopped and peeled), 2 Tbsp maple syrup, ½ tsp salt, and a pinch of cardamom until smooth. In a large bowl, mix the mango puree with 1 cup Greek yogurt until well combined. Pour into your molds and freeze overnight. For a peach lassi, substitute the fresh mango for canned peaches.
In a saucepan over low heat, combine 1 cup heavy cream and ¼ cup instant coffee and stir until the coffee is dissolved. Cool the mixture, and place in the refrigerator. Once the mixture is cold, process it together with another ½ cup heavy cream and ½ cup condensed milk. Pour into molds and freeze overnight.
In a food blender, process 8 ripe kiwi fruits, 2/3 cup clear apple juice, and 1 Tbsp powdered sugar until smooth. Pour the pureed mixture into molds, and freeze overnight.
In a microwave, warm ¼ cup milk and stir in 2 Tbsp honey until blended through. Stir in another 1 ½ cup milk and ¼ tsp vanilla extract. Divided 1 cup each fresh raspberries and fresh blueberries between molds and cover with the milk mixture. Freeze overnight.
In a large jug, mix 150 mL lime juice, 100 mL tequila, 2 Tbsp agave nectar, and 500 mL water. Pour into molds and freeze overnight.
In a food processor, blend 450 g fresh pineapple until smooth. Add 4 Tbsp Malibu (coconut flavored liqueur), 1 Tbsp each of lemon zest and juice, 2 Tbsp icing sugar, and 100 mL coconut cream. Pour into molds and freeze overnight.
Don’t overfill your molds. Upon freezing, the mixture will expand, so make sure you don’t fill it up more than 4/5 of the mold’s capacity.
Tap your filled molds lightly to remove any air bubbles. This will help the mixture settle before it starts freezing.
If you are struggling to remove the frozen pops from the molds, you can dip the bases in warm water.