- serves 4 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 25 ml (1 tbsp + 1 tsp) maple syrup + 2 tbsp, extra
- 125 g (1 punnet) raspberries
- 270 ml coconut cream
- ¼ cup almond milk
- pinch cinnamon
Freezing time: 6-7 hours.
Instructions
- Blitz 25 ml of maple syrup with the punnet of raspberries. Pour into your icypole moulds, filling them about one-third full. Freeze until firm.
- In a bowl, mix the remaining maple syrup with the coconut cream, almond milk and a pinch of cinnamon. Distribute among the icypole moulds. Freeze for about one hour until partially set, then inset popsicle sticks, if using. Freeze again until firm.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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