Growing up the Strawberry Split was my favourite ice lolly, that and of course the epic Twister! For those that don’t know the split lolly is simply a cheap and cheerful vanilla ice cream coated in a fruit ice layer. It’s an ice cream and ice pop in one and it’s delicious! But, now that I’ve adopted a super healthy lifestyle I’m kind of stuck for options when it comes to healthy iced treats that I can pick up from my local supermarket. In fact, it’s virtually impossible unless you venture out to one of the posher ones like Waitrose. Even then you aren’t going to find a healthy Strawberry Split, let alone one that is suitable for those following a Paleo or vegan diet. But don’t worry, cause I got you covered baby!
These Healthy Strawberry Split Lollies are made with minimal, all natural ingredients. Creamy dairy-free ice cream coated in a strawberry ice shell – delicious!
My Healthy Strawberry Splits are actually super simple to make but require a little bit of jetting back and forth to freezer once you hit the dipping stage because you have to work up layers of strawberry ice to create a nice thick shell which will give you that beautiful contrast between the creamy, tart, and sweet flavours. My vanilla ice cream doesn’t need to be churned and is made from 5 simple ingredients; full-fat tinned coconut milk, cacao butter, xylitol, vanilla extract, and a pinch of sea salt (this helps to prevent ice crystals from forming). It just takes a little cooking on the hob to reduce to a consistency similar to custard. The strawberry ice layer is made from frozen strawberries, water, and maple syrup. If you’re not a strawberry fan you can replace with any other frozen fruit such as pineapple, mango, blackberries, or raspberries. You could also just dip in raw chocolate if you were wanting to make a simple choc ice. For a thicker ice cream consistency similar to a Magnum increase the cacao butter in the recipe to 50g and make sure you whip up a batch of roughly 300g of raw chocolate to make sure you have plenty to coat the lollies. All you need to make these beauties is a saucepan, lolly mould, a high-speed food processor, and a little bit of patience – it really couldn’t get any easier than this!
I don’t feel like I need to waffle on today, but I would really love to hear from you all what your favourite summer treat is! If there’s something you’d love me to Paleo and veganify just let me know using the comments box below and I’ll see what I can do for you. After all, I love a good challenge…
Looking for my icy treats? Why not give my Healthy Starbucks Unicorn Frappuccino or Vegan Chunky Monkey Ice Cream a whirl? Oh, and if you want to keep up to date with my deliciousness and awful sense of humour then why not sign up for my newsletter whilst you’re at it?!
- 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
- 2 cups frozen strawberries
- 1⅓ cups water
- 3-4 tbsp maple syrup/agave nectar/raw honey
- 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.
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.