It's ice cream season and there is nothing better when a homemade sweet treat to stay cool. All you need is a silicone ice cream mold. Here are four mouth-watering ice lolly recipes for you to try this summer.
1. Frozen Yogurt Ice Lollies
- 250 g / 8.81 oz Mascarpone Cheese
- 250 g / 8.81 oz Fruit Yogurt
- 100 g / 3.53 oz Fresh Single Cream
- 2 sheets White Gelatin
- 50 g / 1.76 Grated White Chocolate
- 4 tbs Sugar
Dissolve the gelatin sheets in 6 tbs of water by placing it in the microwave at 150 watts for a few seconds. Alternatively, dissolve gelatin over a saucepan of boiling water. In a separate bowl, whip the cream until stiff. In another bowl, stir the Mascarpone, yogurt and sugar until smooth. Fold the whipped cream into the Mascaparpone and yogurt mixture, then add the dissolved gelatin and finally the grated chocolate. Fill the molds halfway with the mixture. Place the wooden sticks in the middle and fill the molds to the brim with the remaining mixture. Place the forms in the freezer for at least 5 hours.
2. Strawberries & Cream Ice Lollies
- 260 ml / 8.79 oz Fresh Single Cream, sweetened
- 100 g / 3.52 oz Greek Yogurt Full Fat
- 50 - 100 g / 1.76 or 3.52 oz Strawberries, cut into pieces or pureed
- Vanilla Extract
Whip the cream with a handheld electric mixer until stiff. Add Greek yogurt and a bit of vanilla extract and continue mixing until fully combined. Fill the ice cream molds halfway with the mixture. Place pieces of strawberries in the middle. Alternatively, blend the strawberries and put one or two teaspoons of the strawberry puree in the middle or mix it completely with the cream. Add another layer of the cream mixture and drag a fork through to create a marbled effect. Place the wooden sticks in the middle and fill the molds to the top with the remaining mixture. Place ice cream form in the freezer for at least 4 hours. For a lower calorie version decrease the amount of cream and increase the amount of Greek yogurt.
3. Quark Ice Lollies
- 200 g / 7.05 oz Creamy Quark / Curd
- 150 g / 5.29 oz Frozen Raspberries
- 4 tbs Sugar
Mix all ingredients for approximately 1 minute, using an electric handheld mixer or a food processor on the lowest setting. Fill the ice cream molds halfway with the mixture. Place the sticks in the middle and fill the molds to the brim with the remaining ice cream mixture. Place the ice cream forms in the freezer for at least 5 hours.
4. Banana Chocolate Nice Cream
- 3 Organic Bananas
- 300 ml / 10.14 oz Coconut Milk / Almond Milk / Soy Milk
- 2 tbsp Dr. Oetker Unsweetened Cocoa Powder 100% or similar
Cut Bananas into pieces and freeze overnight. Put frozen bananas in a blender. Add Coconut Milk / Almond Milk or any other vegan milk of your choice and cocoa powder. Blend until all ingredients are full combined. Fill the mixture into the ice cream molds. Place the wooden sticks in the middle and fill the molds to the top with the remaining mixture. Place ice cream form in the freezer for at least 4 hours. Enjoy this vegan nice cream!
You can also make delicious ice lollies using commercially available ice cream powder. You can make them with either yogurt or milk depending on the manufacture's instructions and combine with additional ingredients such as blended fruits, chocolate shavings, crumbled cookies or nuts.