Given that the weather in the UK is currently inhumanely hot, the only sensible thing to make is ice lollies. I ordered some moulds online earlier in the week and I really wish I had ordered more – I have so many ideas for flavours I could fill a freezer. But given the restraints of my six little lolly sticks, I have started with two, and they are good ones; banana and blueberry smoothie and raspberry ripple. And they are so easy to make you won’t even break a sweat.
The first, banana and blueberry, is a variation on my regular breakfast smoothie. The banana provides sweetness and creaminess, which is enhanced by the addition of a little maple syrup (or other sweetener of choice) and coconut yogurt (or other vegan yogurt of choice). I use frozen blueberries because I find they tend to be sweeter and more flavoursome, but fresh would be fine. I also add a small amount of almond butter, which adds a lovely richness, but this is optional. Simply whizz all of the ingredients in a blender and pour into your moulds – it couldn’t be easier.
The raspberry ripple is a little more complicated, having two components – after all you need something to ripple the raspberry into. So first, whizz most of your raspberries in a blender, then sieve to remove the seeds and add a dash of maple syrup. Then, in a separate bowl, add your yogurt and mix with some maple syrup and vanilla essence. Then all that remains is to layer the mixtures into your moulds, with a few fresh raspberries thrown in; a couple of teaspoons of raspberry mixture followed by a couple of tablespoons of yogurt, repeated until you reach the top, should do it.
A note on yogurt; for my lollies I used Koko Dairy free, which is quite a light vegan yogurt with a very subtle coconut flavour that doesn’t really come through when you add sweeteners etc. You can use any non-dairy yogurt you like; soya or oat would work similarly to Koko dairy free, a richer coconut yogurt such as Coyo or Coconut Collaborative would give you a more indulgent coconutty treat, or you could use a vegan greek-style yogurt for the extra indulgence without the coconut flavour.
And as far as fruit goes, you can really use whatever you want. You could replace the banana with another creamy fruit such as avocado or mango, and the blueberries with any other berry or soft fruit you fancy. Similarly for the raspberry ripple, strawberry or blackberry ripple would also be delicious, and the process is exactly the same.
I bought a silicone ice lolly mould with plastic lolly sticks because it’s reusable and I have A LOT of plans for future ice lolly making. However if you don’t have one, you could use a plastic cup and a wooden lolly stick or a piece of disposable plastic cutlery as an alternative (and there’s no reason why these can’t also be reused).
Please let me know if you give these a try, and I hope they keep you cool in this heat! You can comment below or tag me on Instagram of Twitter @greedybearbakes.
Vegan Fruity Frozen Yogurt Ice Lollies
Two mouthwatering fruity ice lolly flavours; both simple, delicious, and perfect for summer
Banana and Blueberry Smoothie:
- 2 medium bananas
- 100g blueberries (I prefer frozen)
- 100g non-dairy yogurt
- 2 tbsp maple syrup (or other liquid sweetener)
- 1 tbsp almond butter (optional)
- 200g + 50g raspberries
- 225g vegan yogurt
- 3–4 tbsp maple syrup (or other liquid sweetener)
- 1 tbsp vanilla extract
- For the banana and blueberry smoothie ice lolly, ensure your lolly mould is clean and dry. Put all of the ingredients in a blender and whizz until completely smooth. Pour into your mould and freeze for at least 8 hours.
- For the raspberry ripple ice lolly, whizz 200g raspberries in a blender, then strain through a sieve to remove the seeds. Add 1 tbsp of the maple syrup and mix, then taste and add a little more depending on how tart you want your raspberries. In a separate bowl add 225g yogurt, 2 ½ tbsp of maple syrup and 1 tbsp vanilla extract, and mix. Layer in your lolly mould, by spooning a couple of teaspoons of raspberry mixture, then adding a couple of the remaining 50g of fresh raspberries, then spooning 2 tbsp yogurt mixture on top. Repeat until the mould is filled and freeze for at least 8 hours.
- It’s worth remembering that the lolly mixture will taste less sweet when frozen, so bear this in mind when tasting and adjusting the quantity of sweetener. If the mixture tastes a little too sweet it’s probably about right!
- If you want to try different flavours, you could replace the banana with another creamy fruit such as avocado or mango, and the blueberries with any other berry or soft fruit you fancy. Similarly for the raspberry ripple, strawberry or blackberry ripple would also be delicious and the process is exactly the same.