I am still living in hope of an Indian Summer. Hazy and warm autumnal evenings where I can pretend that the thermals season is months away! In honour of this wish I have made ice lollies (I refuse to admit that this post is impractical).
These pops are a delight. They remind me of Wall’s Mini Milks (remember when they were 10p?!) down at the beach. When I was young my family had a beach hut on the Dorset coast, and during this time I was fed one of the most devious lies of my existence. Quote my father to my youthful 3-year old self:
“Jessie darling, ice creams are only for tourists at the beach”
For years I lived by this societal rule, and for years I stared at the Twisters, Soleros, Mini Milks, with such envy that I almost ordered an ice cream in French at the kiosk. Alas, the grievance I suffered. However we were provided a Milky Way daily as a trade off, so my dramatics I admit are a bit OTT. Sorry dad (or “Preferred Parent” as he likes to refer to himself… “PP” for short).
Back to my ice lollies. They are easy to make, super nutritious and creamy thanks to the avocados which thicken them up a treat. All you have to do is whizz up the ingredients like a smoothie, pour the mixture into the moulds, add the fruit and freeze. Et Voila! Vous pouvez en profiter sur la plage! In English: You can enjoy them down the beach!
Ingredients Makes 6 lollies
- 1 large avocado, flesh scooped out
- 125ml coconut water or milk
- Juice of 1 lime
- 1 tbsp brown rice syrup (optional)
- 1/2 tsp vanilla extract
- 4-5 raspberries/blueberries per lolly
Method
- Blend all ingriedients (minus berries) in a food processor or with a hand blender in a bowl
- Place whole berries in ice lolly moulds and pour mixture over the top until it reached the top of the mould
- Place in the freezer until fully frozen
Beyond the Sugar Veil 