Summer and ice-cream go hand-in-hand. And summer ice-cream is even sweeter when it comes on a stick. So why not try your hand at making home-made ice-blocks. Coles has heaps of great ice-cream recipes on its website (including the no-stick variety), so there is no excuse. Here are just a few.
Layered Fruit Pops
Makes 10.
Ingredients:
- ½ cup (110g) caster sugar
- 1 cup (250ml) pink grapefruit juice
- ¼ (about 2 cups) seedless watermelon, peeled, coarsely chopped
- 300g fresh or frozen raspberries
Method:
Stir the sugar and 1 cup (250ml) water in a small saucepan over low heat for 2 mins or until the sugar dissolves. Increase heat to high. Cook, without stirring, for 3 mins or until the syrup thickens slightly. Set aside to cool.
Combine grapefruit juice and ⅓ cup of the sugar syrup in a jug. Divide among 10 ⅔-cup (160ml) ice-block moulds. Insert ice-block sticks. Place in the freezer for 4 hours or until set.
Process the watermelon in a food processor until smooth. Strain through a fine sieve into a jug. Add ⅓ cup (80ml) of the remaining sugar syrup. Pour over the set grapefruit mixture in the moulds. Freeze for 4 hours or until set.
Process the raspberries in a clean food processor until smooth. Strain through a fine sieve into a jug. Stir in remaining sugar syrup. Pour over the set watermelon mixture in the moulds.
Freeze for 6 hours or until set.
Mango and Coconut Rice Pudding Pops
Makes 12.
Ingredients:
- 400ml can coconut cream, divided
- 400ml can coconut milk, divided
- ½ cup (100g) medium-grain rice
- 1 cup (220g) caster sugar
- 1 tsp pure vanilla extract
- ½ tsp sea salt flakes
- 1 large ripe mango, peeled, pitted, diced (about 1½ cups)
- 2 limes, zested
Method:
In a large saucepan over medium heat, whisk 1 cup (250ml) coconut cream and 1 cup (250ml) coconut milk until smooth. Stir in the rice and bring mixture to a simmer. Reduce heat to low and simmer, stirring often, for 10-15 mins or until rice has absorbed most of the liquid.
Stir in remaining coconut cream and coconut milk, sugar, vanilla, salt and 1 cup (250ml) water. Bring to a simmer. Simmer, stirring often, for 15-20 mins or until mixture has thickened and rice is tender. Set aside to cool slightly.
Fold mango and lime zest through rice pudding mixture. Spoon into 12 ⅓-cup (80ml) ice-block moulds, stirring slightly to remove any air bubbles. Insert ice-block sticks into moulds and freeze for at least 8 hours or until frozen solid.
Run the ice-block moulds under warm water to release the pops and serve immediately.
Mango, Coconut and Mint Pops
Makes 6.
Ingredients:
- 2 mangos, peeled, flesh chopped
- ¾ cup (185ml) coconut cream
- ¼ cup finely chopped mint
- 1½ tbsp lime juice
- 1½ tbsp brown sugar
Method:
Place the mango, coconut cream, mint, lime juice and sugar in a blender and blend until smooth.
Divide mango mixture among six ½-cup (125ml) ice-block moulds. Place in the freezer overnight or until firm.
Peaches and Cream Ice-blocks
Makes 10.
Ingredients:
- 1 white peach, stoned, chopped
- ⅓ cup (50g) raspberries
- 2 tbsp caster sugar
- 1 tbsp lemon juice
- 1 cup (250ml) thick vanilla custard
- ½ cup (125ml) thickened cream
Method:
Combine the peach, raspberries, sugar, lemon juice and ¼ cup (60ml) water in a small saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until the peach is tender. Set aside to cool slightly.
Place the peach mixture in a blender and blend until smooth.
Combine the custard and cream in a jug. Pour half the peach mixture evenly among 10 ⅓-cup (80ml) ice-block moulds. Top with half the custard mixture. Continue layering the remaining peach mixture and custard mixture, finishing with the custard mixture.
Insert ice-block sticks. Place in the freezer for 6 hours or overnight until firm.