Does anything taste better on a hot summer’s day than fresh-from-the freezer homemade ice pops?
We don’t think so. With the incredible heatwave settling in this week, we’re craving some of these bad boys. And so are our little ones.
So, save time googling recipes and whip up one of these for time well spent with the kids. Fun to make and delish.
Check out the simple step-by-step guide to making these mouth-wateringly tasty treats (in three flavours!) below.
Strawberry and yogurt Icepops
Makes 4 Icepops
Ingredients:
- 40g Icing Sugar
- 200g Strawberries, trimmed & washed
- 175g Greek Style Natural Yoghurt
- 2 teaspoons Vanilla Bean Paste
Also required: Plastic Cups, Lolly Sticks, Cling film
Method:
- Sieve the icing sugar into a large bowl.
- Blend the strawberries in a food processor and then pass through the sieve into the bowl with the icing sugar. This will remove the seeds.
- Stir in the Greek style natural yoghurt and the vanilla bean paste and mix well.
- Divide evenly between four plastic cups. Cover the cups with cling film. Make a small slit with a sharp knife in the middle of the cling film and then insert the lolly stick.
- Freeze on a flat surface for a minimum of 4 hours.
- Remove from the freezer about 15 minutes before you want to eat them. Once they have melted slightly remove the cling film and then remove from the plastic cups.
Raspberry and yoghurt Icepops
Makes 4 Icepops
Ingredients:
- 40g Icing Sugar
- 200g Raspberries, trimmed & washed
- 175g Greek Style Natural Yoghurt
- 2 teaspoons Vanilla Bean Paste
Also required: Plastic Cups, Lolly Sticks, Cling film
Method:
- Sieve the icing sugar into a large bowl.
- Blend the raspberries in a food processor and then pass through the sieve into the bowl with the icing sugar. This will remove the seeds.
- Stir in the Greek style natural yoghurt and the vanilla bean paste and mix well.
- Divide evenly between four plastic cups. Cover the cups with cling film. Make a small slit with a sharp knife in the middle of the cling film and then insert the lolly stick.
- Freeze on a flat surface for a minimum of 4 hours. Remove from the freezer about 15 minutes before you want to eat them.
- Once they have melted slightly remove the cling film and then remove from the plastic cups.
Pineapple and yoghurt Icepops
Makes 4 Icepops
Ingredients:
- 40g Icing Sugar
- 200g Pineapple, peeled and chopped into chunks
- 175g Greek Style Natural Yoghurt
Also required: Plastic Cups, Lolly Sticks, Cling film
Method:
- Sieve the icing sugar into a large bowl.
- Blend the pineapple in a food processor and then pass through the sieve into the bowl with the icing sugar. This will remove the pulp.
- Stir in the Greek style natural yoghurt and mix well.
- Divide evenly between four plastic cups. Cover the cups with cling film. Make a small slit with a sharp knife in the middle of the cling film and then insert the lolly stick.
- Freeze on a flat surface for a minimum of 4 hours. Remove from the freezer about 15 minutes before you want to eat them.
- Once they have melted slightly remove the cling film and then remove from the plastic cups.
