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.
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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!