We are in the middle of a heat wave, and nothing is more refreshing than a delightful frozen treat.
Cool off this summer with these DELICIOUS ice-pop recipes...
1. Orange-Banana Smoothie Pops
(Makes 6-8)
What you’ll need:
1 container Greek yoghurt
500 ml thawed orange juice concentrate
2 large bananas
Zest of 1 lime
1 tbsp. fresh lime juice
What you’ll do:
Puree all ingredients and pour into ice-pop mould.
Place ice-pop sticks into the middle of the mould.
Freeze for 4-6 hours
2. Fruit Pops
(Makes 10)
What you’ll need:
3 cups of ripe fresh fruit chunks (watermelon, cantaloupe, honeydew melon, or pineapple)
150 g of superfine sugar
3 tbsp. corn syrup
1 tbsp. lemon juice
2 cups. vanilla yogurt
What you’ll do:
Puree fresh fruit with sugar, corn syrup, and lemon juice until very smooth, about 2 to 3 minutes.
Add vanilla yoghurt and blend until smooth.
Taste mixture and adjust sweetness, adding more sugar if needed.
Pour into ice pop moulds.
Place ice-pop sticks into the middle of the mould.
Freeze for 4 hours
3. Fudge pops
(Makes 6-8)
What you’ll need:
1/2 cup nutella
1 1/2 cups chocolate milk
What you’ll do:
Place chocolate hazelnut spread in a medium sized bowl. Add 1/2 cup of chocolate almond milk and whisk until smooth.
Gradually whisk in remaining milk.
Pour into ice pop moulds.
Place ice-pop sticks into the middle of the mould.
4. Parfait pops
(makes 6-8)
What you’ll need:
1 cup plain Greek yoghurt
3 tablespoons honey, plus more for drizzling
1 cup mixed berries, such as fresh sliced strawberries, raspberries, and blueberries
Granola
What you’ll do:
Mix together yoghurt, honey and mixed berries.
Transfer the mixture to ice-pop moulds.
Place ice-pop sticks into the middle of the mould.
Freeze for 8 hours.
To serve, unmould and drizzle one side with honey, then dip in granola.
5. Fruit Salad pops
(Makes 6)
What you’ll need:
1 peach, cut into 1/2-inch slices
2 kiwis, peeled and sliced into 1/4-inch rounds
½ cup of blueberries
¾ cup of strawberries, hulled and halved
2 cups of white-grape juice
What you’ll do:
Arrange some of each fruit in eight 3-ounce ice-pop moulds, making sure pieces fit very snugly.
Pour enough juice into each mould to just cover fruit.
Insert ice-pop sticks and freeze until solid.
6. Blueberry swirl pops
(makes 6-8)
What you’ll need:
1 cup of blueberries
3/4 cup sugar
1 cup low-fat plain Greek yoghurt
1 cup heavy cream
What you’ll do:
In a small saucepan, bring blueberries and 1/4 cup sugar to a boil.
Reduce heat and simmer, crushing berries against side of pan with a wooden spoon, until mixture is syrupy.
Transfer to a small bowl and refrigerate until cool, 30 minutes.
In a medium bowl, whisk together 1/2 cup sugar, yoghurt, and cream until sugar dissolves, about 2 minutes.
Pour yoghurt and blueberry mixtures, alternating them, into ice-pop moulds.
With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion.
Insert ice-pop sticks and freeze until solid.
Life hack: if you want to spice up these ice pops for adult consumption - add a splash of gin.
