Ice Lollies

Posted on July 9, 2022


The sun is properly out, out. But we are stuck inside with a blend of Covid 3.0 and an added layer of hay fever.

Seems like a good time to share these lollipops/popsicles/ice lollies. Good for cooling down sore throats and hot people. They are mostly made with all the healthy things: yoghurt, coconut water, fresh berries, chopped fruit, which is good, as after unsuccessfully squeezing into last years sundress, I think I ought to stick to these as dessert up until our Summer holiday.

Even Ernie likes these, once he discovered the one that’s made from two of his favourite things: blackberries and yoghurt. Yes, he does have unusual tastes for a dog. 

Once you start making pops, you just can’t stop, the options are endless. Just mix any berries with yoghurt or coconut water or liquidise soft fruit like pineapple and mango and it just kinda works.

What I am not going to bother sharing is the chia-seed version. I generally avoid faddy foods but back when I could be bothered to trial recipes I was intrigued by it’s frogspawn-like weirdness. When mixed with coconut milk and a squeeze of honey the seeds turn into a coconutty pudding. I froze it into a popsicle with kiwi fruit, but it didn’t really do it for me.

These are so simple that they’re easy to make with t’kids, plus it’s a stealthy way to feed them fresh fruit.

Happy summer holidays, may your travels be virus free x

Blackberry & Honey Froyo (makes 6)

  • 1 450ml pot of Greek Style Yoghurt with Honey
  • 1 Punnet of Blackberries (or Raspberries)

Mix a little of the yoghurt with some lightly crushed blackberries. 

Spoon alternate dollops of the blackberry yoghurt with the plain honey yoghurt into your moulds, swirling a little as you go. 

Freeze for a minimum of 4 hours and run a little warm water over the moulds to release the pops.


Pineapple and Mango Popsicles with Chocolate Drizzle (makes 8)

  • 1 large can of pineapple slices or chunks – in juice
  • 1 Fresh Mango
  • 150ml Greek Yoghurt
  • 1 Small bar of Plain Chocolate
  • 1 Tbsp Honey to sweeten

Whiz up all the ingredients (except for the chocolate) in a blender and pour into the moulds

Freeze for a minimum of 4 hours.

Melt the chocolate in a bowl over a pan of simmering water.

Run a little warm water over the lolly moulds to release the pops

Place the pops on greaseproof or non stick foil then drizzle them with chocolate.

Place them back into the freezer briefly to set.

Coconut Water and Fresh Berry Ices 

  • 1 Carton of Coconut Water
  • A few punnets of fresh fruit: raspberries, strawberries, blueberries, nectarine, kiwi.
  • A little Lime Juice
  • A squeeze of honey.
  • Mix the coconut water with the lime and honey until you have a flavour you like.

Half fill the moulds with the liquid, add some fruit and then top up with more coconut water.

Freeze for a minimum of 4 hours and run a little warm water over the moulds to release the pops.

Wrap frozen pops in greaseproof paper or cling film to keep them fresh.

The lolly maker I used