Homemade Ice Pops
Photography by Kelly Gibney.
These simple, icy treats are perfect for a summer's day.
INGREDIENTS
Creamy strawberry and Greek yoghurt pops
1½ cups Greek yoghurt
250 gram punnet ripe strawberries*
1 teaspoon good quality vanilla extract
4 tablespoons maple syrup
Glorious green pops
½ fresh pineapple, peeled, cored and cut into rough pieces
250mls coconut water
1 small ripe banana
small handful fresh mint leaves
1 teaspoon spirulina
Rich cacao and coconut pops
1 x 400ml tin full fat coconut cream
½ cup almond milk
4 tablespoons coconut sugar
2 tablespoons plus 1 teaspoon raw cacao powder
1 teaspoon good quality vanilla extract
METHOD
To make these delicious icy treats simply place all your ingredients in a blender to purée.
Pour into moulds and freeze for at least five hours before enjoying.
Tip: To have lovely chunks of strawberries in your pops, add the strawberries after puréeing the other ingredients first. Blitz the strawberries for just a few moments.
Each recipe makes 6 ice blocks.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.