These Healthy Strawberry Split Lollies are made with minimal, all natural ingredients. Creamy dairy-free ice cream coated in a strawberry ice shell - delicious!
Ingredients
For the vanilla ice cream:
400ml full-fat tinned coconut milk
25g cacao butter
¼ cup coconut sugar/raw cane sugar/xylitol
1 tsp vanilla extract or ¼ tsp vanilla powder
Pinch sea salt
For the strawberry ice:
2 cups frozen strawberries
1⅓ cups water
3-4 tbsp maple syrup/agave nectar/raw honey
Instructions
Start by making your vanilla ice cream. Place your coconut milk, cacao butter, and sweetener of choice into a heavy bottomed pan, gently whisk the ingredients and place onto a medium heat until almost at boiling point. Reduce to a low heat and simmer gently for roughly 30 minutes until the mixture has thickened enough to evenly coat the back of a spoon. Leave the mixture to cool for 5 minutes before placing in the freezer for a further 10-15 minutes to cool completely. Pour into your lolly mould, slide in the lolly sticks then leave to set completely in the freezer.
Once set, combine all of the ingredients for your strawberry ice layer into a high-speed blender or bullet style blender and process until smooth. Pour through a sieve and discard any seeds then transfer into a tall jar which is wide and deep enough to dip your lollies into. Place in the refrigerator until needed.
Fill your kettle and boil. Remove your lolly mould from the freezer and quickly pour freshly boiled water over your moulds. This will give the lollies a quick shock making them slide out of the moulds easily.
Remove your strawberry ice mixture from the fridge and dip each lolly into the mixture, let the excess drip before placing onto a tray lined with a silicone mat or some non-stick baking paper. Return to the freezer for 10-15 minutes until set and repeat the dipping process up to 5 times until you create a nice thick strawberry ice shell. Return to the freezer for at least 30 minutes before serving.
Notes
All cup measurements used are UK cup measurements. 1 cup = 250ml, 1 tbsp = 15ml.
If you have any leftover mixture drink/eat it up or freeze into silicone moulds for fast grab smoothie treats!
Additional equipment required: 1 x standard sized BPA free ice lolly mould with 10 indentations, 10 disposable wooden lolly sticks. I use this mould.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/healthy-strawberry-split-lollies-gluten-free-paleo-vegan/