Mouthwatering homemade ice lolly recipes

The ultimate summertime treat – with mouthwatering flavour combinations – these homemade ice lollies take some licking

lolly mixtures

COCONUT AND CHOCOLATE RECIPE

MAKES 5-6

400ml can coconut milk

40g soft light brown sugar pinch of flaky sea salt
150g plain chocolate, broken into pieces
1 tbsp coconut oil
50g desiccated coconut

  • Place the coconut milk and sugar in a saucepan. Set over a low heat, stirring until the sugar has dissolved. Stir in the salt and remove from the heat. Cool to room temperature then divide between lolly moulds. Freeze for a minimum of 8 hours or overnight.
  • When ready to serve, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. When almost all the chocolate has melted but some chunks remain, remove the bowl from the pan and mix together to melt the remaining chocolate. Stir in the coconut oil, then allow to cool slightly. It should still be liquid but not too warm.
  • Line a tray with parchment paper and place the coconut in a bowl. One at a time, release the frozen lollies from the moulds and carefully dip the top into the melted chocolate. Next dip the end into the desiccated coconut. Place on the tray and return to the freezer to firm up for a few minutes before serving.

TIP To release the lollies, it may help to run the moulds under warm water for a few seconds.

CHERRY RIPPLE RECIPE

MAKES 6

150g fresh cherries, pitted

75g caster sugar
2 tbsp water
400ml full-fat natural yogurt
  • Put the cherries, sugar and water in a small saucepan. Simmer until the sugar has dissolved and the cherries are starting to break down. Set aside to cool.
  • Place a tablespoon of yogurt in the bottom of each of 6 lolly moulds, then add a layer of cherry mixture. Continue to layer up the yogurt and cherry mixture, then use a skewer to lightly ripple the layers.
  • Freeze for a minimum of 8 hours or overnight.

lolly mixtures

ORANGE AND PASSIONFRUIT RECIPE

MAKES 6

2 large passionfruit
1-2 tbsp caster sugar, to taste
5-6 medium oranges, juiced (about 400ml juice in total)

  • Combine the juice and seeds of the passionfruit and the sugar (taste how sweet your passionfruit is before adding) in a small saucepan. Warm over a low heat until the sugar has dissolved. Remove from the heat and stir in the orange juice.
  • Divide between lolly moulds, trying to distribute the passionfruit seeds as evenly as possible among them.
  • Freeze for a minimum of 8 hours or overnight.

RASPBERRY MOJITO RECIPE

MAKES 6

75g caster sugar
300ml water
2 limes, juice of both and pared zest of 1
4 mint sprigs, plus extra for freezing
75ml white rum
a handful of raspberries

  • Combine the sugar and water in saucepan. Add the lime juice and mint sprigs then place over a medium heat, warming gently and swirling from time to time until the sugar has dissolved. Take off the heat, lightly crush the mint sprigs with the back of a spoon, then set aside to cool to room temperature.
  • When cool, remove and discard the mint sprigs, then add the rum and stir through the pared lime zest. Divide the mixture between the lolly moulds, add the raspberries and extra mint leaves, and make sure the zest is distributed between the lollies (you can use a skewer to help move things around).
  • Freeze for a minimum of 8 hours or overnight.

We used a standard medium ice lolly mould (about 75ml in volume). There are plenty of options available on amazon.co.uk.

Recipes & Food Styling: Katie Marshall. Photograph: Ellis Parrinder.