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Creamy Blueberry & Lemon Ice Pops
How I love finding these stashed away in the freezer. They are the ideal treat on a hot day – in summer, I have to make them on high rotation to keep the family happy. Play around with other flavour combinations by experimenting with different berries.
Makes 6
Ingredients
For the blueberry layer
280g coconut yoghurt, or other non-dairy yoghurt
1 tbsp lemon juice
1 tbsp rice malt syrup
75g fresh or frozen blueberries
For the lemon layer
560g coconut yoghurt
1 tbsp lemon juice
1 tbsp rice malt syrup
1 tsp natural vanilla extract
Method
Place the ingredients for the blueberry layer in a high-speed blender and whiz until smooth. Pour the mixture into six ice lolly moulds, then freeze for 2-3 hours, until firm.
Clean out the blender, add all the lemon layer ingredients and whiz until smooth. Pour the mixture into the moulds, over the blueberry layer. Freeze for 3-4 hours, or until set.
The ice pops will keep in the freezer for 2-4 weeks.
When ready to serve, run the ice block moulds under hot water and they will slide out easily. Enjoy immediately.
Extracted from Hippie Lane by Taline Gabrielian (Murdoch Books, approx €21). Photograph – Petrina Tinslay.
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