How To Make Your Own DIY Summer Ice Lollies

There’s nothing quite like a refreshing ice lolly to cool you down on a balmy summer’s day. They’re great for the kids or for serving up as a light and fruity dessert for your friends and family. These popping popsicle recipes are bursting with real fruits and nutritious ingredients – so you know exactly what is going into them!

Firstly, grab your handy ice lolly moulds from FabFinds. These are so simple to pop into the freezer when you are finished concocting your delicious fruity mixes. The kids will love creating these frozen lollies, especially when they are unmoulded to reveal the slices of vibrant fresh fruit sitting on the surface. These recipes are delicious, unique and nutritious treats that beat store-brought lollies every time.

Watermelon, Kiwi and Lime Ice Lolly

Ingredients:

• 550g watermelon wedges, skin removed
• 2 kiwi fruit, topped, tailed and skin pared off
• 75g caster sugar
• 1 lime, finely zested and juiced

Method:

1. Throw your peeled watermelon wedges, kiwi, sugar and lime juice into your blender to make a pureed consistency. Then remove the excess water from the mixture by straining it through a sieve. After this, swiftly stir in the lime zest.
2. Next, create slim slices of kiwi and stick these to the outside of the lolly moulds. Finally, add your blended mixture into each ice lolly mould and then pop it in the freezer for at least 4 hours, or preferably overnight.
3. To unmould the lollies, run the outsides of the moulds under hot water for 10 seconds then remove gently by the sticks. Try to repeat this process again if the sticks don’t budge.
4. For the adults, you can even add a dash of rum to get the party started!

Rhubarb Ice Lolly

Ingredients:

• 400g rhubarb, sliced into 2cm pieces
• 40g caster sugar
• 1 vanilla pod, split lengthways
• 2 tbsp Greek yogurt, plus 300g
• 2 tbsp honey or maple syrup

Method:

1. Simmer together the rhubarb, sugar and vanilla in a pan for 5 minutes. When the rhubarb is tender, place a sieve over a large bowl and push the rhubarb mixture through. Discard the pieces remaining in the sieve.
2. Whisk together 200ml of the rhubarb syrup with 2 tbsp of yogurt and let this cool. Combine the remaining yogurt with the honey.
3. Slowly build rhubarb and yogurt layers in turn with the lolly moulds. Finally, insert the sticks and place the moulds into the freezer for 4-5 hours or overnight.
4. You can hold the moulds under warm water for a few seconds so they remove easily and eat immediately.

Breakfast Ice Lolly

Ingredients:

• Raspberries
• 1 Banana broken into chunks
• 2 tbsp clear honey
• Low-fat Greek-style yogurt
• 4 tbsp granola, such as super berry granola

1. Blend the raspberries into a smooth puree – do your best to remove the seeds.
2. Next, throw the banana, honey and half the yogurt into the blender. Then once smooth, spoon in the rest of the yogurt and mix it in with a spoon. 
3. Begin assembling the lollies by spooning in some granola into each mould, and then add in the mixture on top. Push in the sticks and freeze for at least 4-5 hours, or overnight. 

There you have it! Some simple ice lolly recipes that you and the kids will absolutely adore. Full of goodness and perfect for cooling down when the weather is hot. If you recreate any of these recipes, be sure to post it on Instagram and tag @shopatfabfinds - we would love to see them!