A cooling Ice lolly recipe with homemade vanilla mint ice cream. The ingredients are nothing more than banana, Greek yogurt, creme fraiche, mint, honey and vanilla seeds. Healthy, delicious and perfect for a summers day.
I’m adding to my summer recipe collection again, but this time its a dessert [slash] summer treat. AND… if its a summer treat then you just know that it has to be some kind of ice cream. How about mint ice cream? Healthy mint ice cream? In the shape of an ice lolly? YESSSS – I think so.
Mint Ice cream lollies
I love Magnums, and Feasts, and Cornettos – particularly the mint versions of all these. When I was little it was always mint choc chip or just plain vanilla, – mint was always a winner in my eyes. Now I’m older I still love a mint cornetto, or huge slice of mint Vienetta ….mmmmm I love Vienetta. . . But . . . I hate the pang of guilt I feel when I purge on any of the above. So I decided it was time to make my own mint ice cream. Mint ice cream that would be healthy, stand up to my childhood cravings, and be some kind of a match to a mint Feast or Magnum.
It took a few attempts but after a couple of tries I came up with a lovely creamy mint ice cream that I could literally blitz together in 5 minutes and then pour into a mould to freeze into ice lolly shapes. The best bit is that its all healthy ingredients that can be found in any supermarket and theres no churning required or ice cream machine needed. Just a blender and a cheap lolly mould – plus some wooded lolly sticks.
Equipment for making ice lollies
I managed to purchase a lovely little ice lolly mould from amazon along with some very reasonably priced wooden lolly sticks:
With the summer solstice just around the corner, this is the perfect time to get some ice cream lollies in the freezer!!
Summer ice lolly recipe: mint ice cream coated in dark chocolate
- 1 banana 100g roughly chopped
- 500 g Greek yogurt full fat
- 100 g creme fraiche
- 1 tsp vanilla bean paste/extract or Seeds from half a vanilla pod
- 12 fresh mint leaves 3g
- 2 tsp honey I used Scottish heather honey
- 1/4 tsp peppermint extract
For the chocolate topping:
- 150 g dark chocolate
- 100 g chopped hazelnuts
- Ice cream lolly mould
- Wooden lolly sticks or plastic reusable sticks that may come with the lolly mould
To make the lollies:
- Place all the ingredients into a blender and blend on high for 1-2 minutes or until fully combined and smooth.
- Pour the blended mixture into the ice cream mould. Carefully place in the lolly sticks. Transfer to the freezer and leave to freeze over night or for at least 4 hours.
To add the chocolate topping:
- Break the chocolate into pieces and place into a cup (a cup is a good size and shape for dipping the lollies. Melt the chocolate in the microwave by heating on high in 30 seconds burst. Stir well with a spoon after each 30 seconds. Prepare the hazelnuts by pouring out onto a flat plate.
- Remove the lollies from the freezer. Briefly run the bottom of mould under warm water to loosen and remove the lollies.
- Dip each lolly into the melted chocolate and then into the hazelnuts (work quickly as the cold lolly will set the chocolate almost immediately and then the nuts wont stick).
- Place each chocolate coated lolly back into the freezer for 5 minutes to firm up, then serve.
- If serving later on, after the lollies have had 5 minutes to firm up, remove from the freezer and wrap individually in a piece of cling film. The lollies should keep well like this, in the freezer, for up to a week.