Popsicles are ridiculously easy to make. All those store bought ice creams became too sweet, all taste the same, and if they are any better, they cost a fortune. Although popsicles are not ice cream, try using coconut milk and cream, or full fat yogurt, and create an equally delicious summer dessert. Here are some of the ideas from what I have been making in the last few weeks. And guess what – they are all refined sugar free and gluten-free!
Enjoy!
YUMMY PEACH POPSICLE (refined sugar-free, gluten-free)
Ingredients:
3 peaches
6 tablespoons full fat yogurt
1 tablespoon honey
2 tablespoons coconut cream
Instructions:
1.Wash and peel peaches, then cut them in a bite sized chunks.
2. Add the rest of the ingredients and mix in a blender until smooth.
3. Pour in moulds and freeze for at least 6 hours.
CREAMY BANANA AND COCONUT POPSICLE WITH CHOCOLATE COVER (refined sugar-free, gluten-free)
Ingredients:
2 bananas
4 tablespoons (100ml) full fat yogurt
75 ml milk
1 tablespoon honey
6 tablespoon coconut flakes (ground)
optionally: melted chocolate (I used 100% chocolate, which I melted over water bath and combined with a teaspoon of coconut oil)
Instructions:
1. If you are making chocolate cover, pour melted chocolate in your molds and freeze for 15 minutes. Depending on the shape of your molds, maybe it is more convenient to simply dip prepared popsicles in melted chocolate once they are already done, then put them back in the freezer for 15 minutes.
2. Cut bananas into smaller chunks, add rest of the ingredients and blend until smooth.
3. Pour in molds and put in the freezer for at least 6 hours.
REFRESHING RED CURRANT POPSICLE (refined sugar-free, gluten-free)
Ingredients:
1 cup (100-120g) red currants
4 tablespoons full fat yogurt
2 tablespoons honey
2 tablespoons coconut cream
Instructions:
1. Wash and clean red currants.
2. Add the rest of the ingredients and blend until smooth.
3. Pour in molds and put in the freezer for at least 6 hours.
RHUBARB, ROSE AND PISTACHIO POPSICLE (refined sugar-free, gluten-free)
Ingredients:
200 g rhubarb
1 tablespoon rose petals
1 tablespoon rose water
4 tablespoons full fat yogurt
a handful of chopped pistachios for sprinkle
Instructions:
1. Wash and clean rhubarb, then cut into smaller chunks and cover up to half with water then simmer for 10.15 minutes until it softens.
2. When rhubarb cools down, add rose petals and rose water.
3. Add the rest of the ingredients then blend until smooth.
4. Sprinkle pistachios in molds, or over ice cream after it was in the freezer for at least half an hour (when it gets the frozen „skin“). Keep in the freezer for at least 6 hours.
Leave a Reply