A terrific dairy-free ice-cream popsicle that doesn't require an ice-cream maker. Simply whisk and freeze. Experiment with flavours like pine-lime, raspberry coconut and choc-coconut.

Serves
6-8

Preparation

10min

Skill level

Easy
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Ingredients

  • 1 x 400 ml can coconut cream
  • ⅓ cup (80 ml) maple syrup

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.

Instructions

Freezing time: 3 hours

  1. Place the coconut cream and maple in a medium jug and mix well to combine, using a whisk.
  2. Divide the mixture between 6 x ⅓-cup-capacity (80 ml) popsicle moulds. 
  3. Insert the popsicle sticks and freeze for 3 hours or until solid. Keep in the freezer for extra hot days. 

 

Tip

• To help release the frozen pops more easily, dip the base of the moulds into warm water for 10 seconds.

 

Pine-lime pops

Place the popsicle ingredients in step 1 (see recipe, above) into a blender instead of a jug. Add 1½ cups (225 g) chopped fresh pineapple, 1 tablespoon lime juice and 1 teaspoon finely grated lime rind. Blend until smooth. Divide the mixture between 8 popsicle moulds (instead of 6) in step 2. Insert the sticks and freeze until solid. Makes 8.

 

Raspberry coconut pops

Tear 125 g raspberries in half. At the beginning of step 2 (see recipe, above) divide them between 8 x ⅓-cup-capacity (80 ml) popsicle moulds. Follow the steps, pouring the popsicle mixture into the 
8 prepared moulds (instead of 6). Insert the sticks and freeze until solid. Makes 8.

 

Choc-coconut pops

Whisk 1 cup (100 g) finely grated dark chocolate into the mixture in step 1 (see recipe, above). Divide between 8 popsicle moulds (instead of 6) in step 2. Insert the sticks and freeze until solid. Makes 8.

 


This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand