Three ice lolly recipes you need in your life right now

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    Three ice lolly recipes you need in your life right now
    (Picture: Kerstin Rodgers)

    The weather is horribly muggy – particularly if, like me, you live in a city. I feel very sorry for anybody who has to take the Tube home from work. Perhaps London will one day resemble European cities such as Paris and Barcelona, which are empty in August. It’s simply too hot to function.

    I am thus keen not to cook. All I want during weeks like this is ice cream and cool drinks.

    For these recipes, you’ll need an ice lolly kit or, failing that, a muffin tin and lolly sticks. To loosen the frozen popsicles, briefly dip the mould in warm water. Any combination of fruit works – here are a few ideas…

    Watermelon and chocolate popsicle

    (Picture: Kerstin Rodgers)
    (Picture: Kerstin Rodgers)

    Makes 4-6 popsicles

    Ingredients 

    1/2 small seedless watermelon, skinned and crushed in a blender

    50g dark chocolate

    1 tsp coconut oil

    1 tbsp sprinkles (optional)

    Method 

    Fill the popsicle mould with the watermelon.

    Once frozen, melt the chocolate (30 seconds in the microwave) and mix with the coconut oil.

    Unmould the popsicle and dip the end into the chocolate mixture.

    You can, if you wish, dip the chocolate into sprinkles. Leave to set.

    Pineapple and coconut popsicle (with rum for adults)

    (Picture: Kerstin Rodgers)
    (Picture: Kerstin Rodgers)

    Makes 4-6

    Ingredients 

    100ml coconut yoghurt (CoYo is very good)

    1 small pineapple, skinned, cored and crushed in a blender

    100ml spiced rum (optional)

    Method

    Fill the popsicles halfway with the coconut yoghurt.

    Leave to freeze with a lolly stick in place.

    Mix the pineapple and rum together and, when the yoghurt is sufficiently frozen, add to the popsicle.

    Leave out the alcohol when making these for children.

    Strawberry and pistachio creamsicles

    (Picture: Kerstin Rodgers)
    (Picture: Kerstin Rodgers)

    You can make ice lollies with any fruit of your choice. Either blend the fruit completely or leave some pieces whole. I settled on a combination of strawberry and pistachio.

    Makes 4 to 6

    Ingredients 

    For the pistachio flavour

    50g green nibbed pistachios

    100ml double cream or Greek yoghurt or coconut yoghurt

    1 tbsp caster sugar

    For the strawberry flavour

    200g strawberries, de-stemmed, hulled

    75ml double cream or Greek yoghurt or coconut yoghurt

    3 tbsp caster sugar

    For white chocolate dipped 

    (Picture: Kerstin Rodgers)
    (Picture: Kerstin Rodgers)

    50g white chocolate

    1 tsp coconut oil

    Sprinkles of your choice

    Method

    Blend the pistachios with the cream or yoghurt and the sugar.

    Blend the strawberries with the cream/yoghurt, adding the sugar as the berries are not very sweet.

    Fill the moulds with the pistachio flavour and leave to freeze with a lolly stick in place. Pour the strawberry flavour in.

    If you want to dip them in white chocolate, briefly melt the chocolate (30 seconds in the microwave) and mix with the coconut oil. Dip again into a bowl of sprinkles.

    (Picture: Kerstin Rodgers)
    (Picture: Kerstin Rodgers)

    A recipe from msmarmitelover.com. Follow her @msmarmitelover on Twitter and @msmarmitelover on Instagram or for more of MsMarmitelover’s baking recipes, check out her book MsMarmitelover’s Secret Tea Party.

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