Homemade Ice Pops
Photography 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.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.