Juliet Sear's summery ice lollies
Juliet Sear is back today with some chilled treats for lazy, hazy summer days. She’s making a delicious combination of ice lollies - including tropical, strawberry cheesecake and pina colada flavours - for you to enjoy.
Tropical fruit ice lollies
Serving depends on size of lollies
Ingredients
200g mango, peeled and diced
50 ml water or fruit juice (e.g. pineapple juice)
1 ripe banana
250g seedless watermelon, peeled and diced
5 or 6 ripe strawberries (hulled)
200g pineapple chunks
Method
1. Blend the mango chunks, water or juice and ½ banana in a food processor or blender until smooth. Stop the processor and scrape down the sides with a spatula if needed.
2. Distribute evenly between lolly moulds using a spoon.
3. Rinse the food processor and puree the watermelon and strawberries.
4. Pour this on top of the mango puree - the purees are thick enough so they won’t mix together you’ll still get some nice layers.
5. Rinse the food processor again and puree the remaining banana with the pineapple and pour to top up the moulds.
6. Put the tops/sticks on the moulds and freeze for several hours, or overnight.
Strawberry cheesecake lollies
Serving depends on size of lollies
Ingredients
For the biscuit crumb:
100g digestive biscuits
30g butter, melted
1 tsp sugar
For the cheesecake mix:
200g fresh strawberries, hulled
100g full fat cream cheese
25g caster sugar
75g plain Greek yogurt
Method
1. Crush the biscuits and mix with the melted butter and sugar. Set aside.
2.Using a blender or food processor blend the strawberries, cream cheese, sugar, and Greek yogurt until smooth and creamy
3. Divide the mix between the moulds or pots, leaving about ½ cm on top for the crumb. Add the crumb and then pop a stick in each and freeze until solid.
Pina Colada lollies
Serving depends on size of lollies
Ingredients
350g fresh pineapple chunks
Zest and juice of 1 lime
100ml coconut flavour white rum
125ml coconut cream
Decoration (optional):
Dark or white chocolate, melted
Toasted coconut flakes
Method
1. Place the pineapple and lime zest and juice in a food processor or blender and blend well for a few minutes. Add the coconut cream and Malibu and blend again until well combined.
2. Taste the mixture to check it’s sweet - if it’s too sharp add a small amount of sugar to sweeten.
3. Divide the mix between the lolly moulds and freeze for 1 hour, until thick enough to hold a lolly stick upright. Push a lolly stick into the moulds most of the way, and freeze for another 6-8 hrs until solid.
4. Optional - dip the top of the lollies in dark or white chocolate and top with toasted coconut flakes for extra flavour and texture.