Quick, nourishing eats the whole family can enjoy are key to Mimi’s Bowl blogger Miriam Cooper’s success. Here, she shares three recipes for delicious ice lollies to make at home and freeze, ready for a sunny afternoon – and, the good news is, they’re not just for little ones.
Coconut, Banana & Lime Ice Lollies
Recipe makes 5-6 large lollies (depending on the moulds)
“These lollies are a taste of Summer; the coconut milk is rich and creamy and makes a lovely substitute for dairy. I use a little lime juice and maple syrup to sharpen and sweeten flavours.”
3-4 bananas (350g)
200ml coconut milk
1 lime, juice only
1 tbsp maple syrup (optional)
1. Peel the bananas, discard the skins and break into chunks, straight into the blender.
2. Open the can of coconut milk and mix the creamy coconut with the coconut milk (as it often separates); once combined add 200ml to the blender.
3. Add the juice of one lime and maple syrup to the blender.
4. Blitz all the ingredients until completely smooth; taste and adjust if needed.
5. Pour into the ice-lolly moulds and freeze.
6. Grate the lime zest and desiccated coconut for decoration.
Strawberry & Milk Ice Lollies
Recipe makes 6-8 lollies (depending on the moulds)
“I have so many memories of milk ice lollies as a child, so this is my take on a childhood favourite. Strawberries are at their best right now, so this is the perfect time to give these a try. My daughter loves them, too.”
300g ripe strawberries
150ml organic milk
1 tbsp organic natural yoghurt
1 tbsp maple syrup, optional
1. Wash the strawberries and remove the stalks, then blitz in a food processor until smooth.
2. Add the milk, yoghurt and maple syrup.
3. Blitz to combine, then taste and adjust if needed.
4. Pour into ice-lolly moulds and freeze.
Peach Melba Ice Lollies
“Peach melba is one of my favourite puddings: peaches, raspberry sauce and vanilla ice cream. This recipe is inspired by this classic French dessert but I’ve replaced ice cream with Greek yoghurt for a healthy twist.”
300g peach puree
400g Greek yoghurt
½ tsp vanilla extract, optional
1 tbsp maple syrup, optional
100g fresh raspberries
1. If using fresh peaches, peel and remove the central stone, then blitz into a puree and set aside. Alternatively, you can use store-bought peach puree (look for 100% peach).
2. Place the Greek yoghurt in a bowl, then add vanilla extract and maple syrup (if using). Combine, then set aside.
3. Pour the two mixtures into ice-lolly moulds, alternating the ingredients. You should have lovely rainbow layers: creamy vanilla yoghurt, golden peach and scarlet raspberries.
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A bit about Mimi’s Bowl
Mum to one little girl, now three-and-a-half years old, and with another baby on the way, blogger Miriam Cooper shares what her family eats at home, via her Instagram feed and blog, Mimi’s Bowl. Borne out of her mission to end, what she calls “babyfood panic”, Miriam wanted to reach out to other busy modern parents to help them rethink both baby and family food – creating healthy recipes everyone can enjoy.