- 1 banana
- 1/2 cup cream (coconut cream for dairy free)
- 1/2 milk (almond milk for dairy free)
- 1 tbsp rice malt, maple syrup or coconut sugar, or to taste
- 1 tbsp raw cacao or coco powder (I used Nutra Organics Super foods for kids powder in berry choc chunk)
- Melted dark chocolate
- chopped hazelnuts, macadamias or peanuts
Blend popsicle ingredients and adjust flavours to your taste. Pour into moulds and set in the freezer. Remove and dip halfway into melted chocolate, then sprinkle with chopped nuts straight away before it sets. Place on a tray lined with non stick paper, and put back in the freezer to set.
- Handful raspberries or strawberries, fresh or frozen
- Handful chopped water melon
- Squeeze fresh lime, optional
- 1 tbsp rice malt syrup, optional
- Handful chopped pineapple
- 1/2 mango
- 1/2 orange
- pulp of 1/2 passionfruit, seeds strained
Blend red layer and fill moulds halfway. Now blend tropical layer, and top up popsicles. Use a skewer to swirl the colours together a little. Top with the other half of your passionfruit if desired. Freeze.
- 1 cup raspberries, strawberries OR pitted cherries, fresh or frozen
- 1 cup water melon
- Dark Chocolate
- Shredded coconut or toasted coconut chips
Blend fruit and pour into moulds. Freeze. Once set remove from moulds, dip halfway into melted chocolate and sprinkle with coconut straight away before it sets. Place on a tray lined with non stick paper, and put back in the freezer to set.
- 2 bananas
- 1/2 cup cream
- 1/2 cup almond milk
- 2 tbsp maple syrup
Blend ingredients together, pour into moulds and set in freezer. Dip into chocolate once set if desired.
- coconut milk
- orange or blood orange (pictured)
- passion fruit
Blend and layer different combinations such as banana and coconut, pineapple, mango and orange etc. Layer as you blend for a swirl effect, or freeze for 30 min between layers for perfect sections. On the far right I added a thin slice of blood orange to the mould, and some I added fresh passionfruit pulp to the layers.
Banana & Macadamia (YUM!!)
- 2 bananas
- 2 cups Pure Harvest coconut quench milk (in the long life/alternative milk section at the supermarket, it’s sugar free and really nice, doesn’t taste of coconut, just has a delicate creamy sweetness)
- 1 tsp vanilla powder or extract
- 1/2 cup toasted macadamias
lightly toast macadamias in the oven, taking care not to burn. Chop roughly. Blend banana, vanilla and milk until smooth. Stir through macadamias and pour into moulds and freeze.
- Coconut water
- Fresh fruit
Scatter fruit into moulds then top with coconut water and freeze.
*I used frozen berries and these will bleed into the water, use fresh berries if you want it to stay clear
Berries and Vanilla Cream
Sprinkle some blueberries into each mould. Blend yogurt and vanilla, and fill moulds half way. Add the strawberries to the remaining vanilla yogurt and blend again. Top up moulds all the way, and use a skewer to swirl the colours together. Freeze to set.