10 Lip-Smacking Child Friendly Ice Lolly Recipes (Delicious Enough for Adults, too!) My Baba 2 June, 2019 Food, Recipes After a few comments and questions about whether our other recipes are suitable for children, we thought we’d do a whole post devoted to ice lollies for kids! These are 10 of our favourite recipes (that are mostly vegan, gluten free and sugar free) that are perfect for the kids, but don’t worry, they are so yummy you’ll want to eat them too! Creamy Summer Ice Lollies Ingredients: Makes 8 lollies – 2 chocolate, 2 banana cinnamon, 2 strawberry and 2 mixed For the chocolate: 2 ripe bananas 2 tablespoons of coconut milk 2 tablespoons of water 2 medjool dates 1 heaped teaspoon of raw cacao powder For the strawberry: 1 ripe banana 1 cup of strawberries 2 tablespoons of coconut milk 2 tablespoons of water 2 medjool dates For the banana cinnamon: 2 ripe bananas 2 tablespoons of coconut milk 2 tablespoons of water 2 medjool dates 1 teaspoon of cinnamon Method: Simply remove the stones from the dates and peel the bananas. Then place the ingredients for your chosen flavour into a blender and blend for a minute until smooth, pour into an ice lolly mould and freeze – do the same for each flavour. To make the mixed ones simply pour half of one flavour into a mould, allow it to freeze for an hour and then top the mould up with the second flavour. Freeze for about 5 hours and enjoy! Orange Creamsicles Ingredients: 1 cup lite coconut milk 1 navel orange or 2 mandarin oranges, peeled ½ avocado ¼ cup coconut water 2 medjool dates, pitted 1 teaspoon lemon juice ½ teaspoon grated orange rind or â…› teaspoon orange extract ½ teaspoon pure vanilla extract Method: Place all ingredients in a blender and process until smooth. The mixture will be quite thick, but don’t worry it’s good like that! Drop/pour the mix into the mould and freeze overnight. Strawberry & Watermelon Ice Lollies Ingredients: 50g caster sugar 60 ml water 250g strawberries 250g watermelon, cubed and deseeded Method: Put the sugar and water into a small saucepan and boil until syrupy (about 3 minutes). Allow to cool. Puree the strawberries and sieve to get rid of the seeds. Puree the watermelon and mix with the pureed strawberries and cooled syrup. Pour the mixture into ice lolly moulds and freeze. Mango and Lime Popsicles (Dairy Free, Gluten Free, Sugar Free, Raw, Vegan) Ingredients: 2 and 1/2 frozen mango cheeks (or 2 fresh mangoes) zest of 1 lime 1/4 cup lime juice (1-2 limes) 1/3 cup coconut milk (you can use light coconut milk if you wish) Method: Place mango, lime zest, lime juice and coconut milk in food processor and pulse until combined. Pour into popsicle moulds and freeze overnight if possible. To remove from popsicle moulds, run under warm water for a few seconds. Striped Strawberries & Cream Popsicles Ingredients: Strawberry Stripes: Blend together ten strawberries (roughly two cups, uncut), one cup of water, & six drops of stevia together. Cream Stripe: Whisk together one can of coconut milk (room temperature or cold; it doesn’t matter) & 1/4 teaspoon vanilla extract. Method: Pour strawberry mixture in each mould up to about 1/3 of the mould. This should leave about half of the strawberry mixture for later. Freeze for about 45 minutes to an hour. Take out of the freezer & work quickly to add the coconut stripe, spooning the mixture in to the mould to help keep the stripes in tact. Remain calm: if the stripes get messed up, the popsicles still taste delicious. Freeze for another half an hour or so until cold & stiff (they should not be frozen all of the way through). You will have leftover coconut cream, but it can’t be helped. Carefully pour in the final layer of strawberry. Again, use a spoon for accuracy if you’d like. Insert popsicle sticks & freeze overnight. Traffic Light Ice Lollies Ingredients: 250g strawberries 4 ½ tbsp honey 3 large ripe juicy peaches, peeled, stoned and sliced 5 large ripe kiwi fruit, peeled and sliced Method: In a blender, puree the strawberries and then sieve the puree to get rid of the seeds. Stir 1 ½ tbsp of the honey into the strawberry puree. Pour the strawberry puree into each of the ice lolly moulds (or use empty yoghurt pots) until each mould is one third full and freeze until firm (about 1 ½ hours). Repeat the process with the peaches and 1 ½ tbsp of the honey (no need to sieve the peaches) and freeze until firm, then add the kiwi fruit mixed with the rest of the honey and insert the sticks. Freeze until solid. Mixed Berry Freezies Ingredients: 300g of raspberries 150g of strawberries 2 tbsp of icing sugar 200ml of water Method: Place the berries in a blender with the icing sugar and pulse. Add the water and blend until smooth Sieve the mixture into a jug, discarding the pips, then pour into sections of a lolly mould tray or into individual lolly moulds. Add the sticks or lids and freeze overnight until firm Run the mould or moulds under hot water to loosen the lollies, then remove from the moulds. Serve immediately. Super Orange and Mango Ice Lollies Ingredients: 1 Savse Super Orange 1 mango 2 tbsp of coconut cream (scraped from the top of a can of coconut milk) 1/2 tsp of cinnamon Method: Skin the mango and blend with the Savse Super Orange, coconut cream and cinnamon. Freeze in lolly holders overnight then Enjoy! If you don’t have Super Orange just juice 3 oranges and one large carrot and mix with the rest. The coconut cream is at the top of the coconut milk can (the harder bit). It’s such a nice addition as it gives the lollies a creamy texture, without containing dairy! You can store in the freezer and they will last for up to 2 months! Mango Strawberry Lime Popsicles Ingredients: Half of a mango, cut into chunks 1 cup strawberries, washed, stems and hulls removed ¼ cup fresh lime juice 1-2 Tablespoons honey or agave nectar, or to taste Method: Place the mango, strawberries, and lime juice in a blender and puree until smooth. Add honey or agave to desired sweetness. Pour the puree into popsicle moulds or cups, insert sticks, and freeze until solid, about 6-8 hours. Tropical Ice Lollies Ingredients: 1x432g (1 lb) tin crushed pineapple in natural juice 85g (3 oz) caster sugar 120ml (4fl oz) coconut milk 1 large lime Method: Put the pineapple, sugar and coconut milk in a blender. Squeeze the lime and ad 2 tbsp of juice to the mixture. Whizz again. Pour into ice-lolly moulds. Leave a little room at the top. and add the lolly sticks. Freeze until firm – at least 6 hours. Best overnight. To remove the frozen lolly from the mould, run warm water over it. READ NEXT 15 of The Coolest Ice Lolly Recipes for Summer For competitions and offers from our favourite brands, click here.