Summer is on it’s way bringing with it warm days, balmy nights but more importantly fruits – pineapple, watermelon, and passionfruit which can be used in one of the greatest treats a child (or adult!) can have – the homemade icy pole!
I have many fond memories of digging around the freezer for forgotten icy poles that had fallen through the cracks and out of sight of our hungry hands – our mum was a diehard tupperware fan and constantly made us icy poles with their moulds saving what I am sure is a fortune!
There are so many good reasons to make your own icy poles such as being VERY popular with your kids, saving a lot of money not buying brand icy poles, being able to monitor what ingredients are being used, actually making flavours you enjoy and being able to reuse your moulds year after year and not have any waste!
Nowadays there is a myriad of options out there for icy pole moulds to be found online – best to look for the kind that are BPA free and made from silicon which is nontoxic and safe for the kids.
Tovolo make a set of Icy Pole Moulds which work a treat! They are designed to catch drips as you eat so juices don’t run down your arm. The plastic sleeves of each mold are insulated so you can set them out on your table and enjoy them at the end of the meal without worrying about melting!
Our favourite icy pole recipes:
Raspberry and lychee icy poles
* 3 1/2 cups (530g) raspberries
* 1 1/2 tbs rosewater
* 1 1/4 cups sorbet sugar syrup
* 1kg lychees, peeled
* 2 tbs lemon juice
* 6-8 icy pole sticks
1. Process raspberries, rosewater and 3/4 cup sorbet sugar syrup in a food processor until smooth. Strain mixture through a fine sieve into a bowl. Discard seeds. Freeze mixture, following basic sorbet recipe instructions (step 4). Store in the freezer until lychee sorbet is ready.
2. Meanwhile, remove seeds from lychees. Process lychee flesh, lemon juice, remaining 1/2 cup sugar syrup and 1/4 cup water in a food processor until smooth. Strain through a fine sieve into a bowl. Freeze mixture, following basic sorbet recipe instructions (step 4).
3. When lychee sorbet is almost ready, remove raspberry sorbet from freezer. Transfer to a bowl and, using a spatula, beat until softened. Spoon approximately 1/3 cup mixture into each of 6-8 icy pole moulds, taking care not to smudge mixture on sides. Tap moulds to remove any air pockets. Top moulds with lychee sorbet and tap again to remove any air pockets. Place an icy pole stick into the centre of each mould. Freeze for at least 4 hours or overnight, until frozen firm. Remove from moulds. Serve immediately.
Recipe by Lisa Featherby
Strawberry and Passionfruit Icy Poles
*250g punnet of strawberries, trimmed and sliced
*Pulp of 4 passionfruit
*¼ cup freshly squeezed orange juice (½ an orange)
*¼ cup freshly squeezed pineapple juice (one sixth of a pineapple)
Mix all ingredients in a bowl and spoon into icy pole moulds. Set in freezer overnight. To remove from mould, run under hot water. Serve frozen.
Recipe by Green Gourmet Giraffe
400 ml orange juice
1 slice pineapple
1 teaspoon passionfruit pulp
1. Peel and slice banana finely.
2. Chop pineapple finely.
3. Add the pineapple, banana and passionfruit pulp to plastic cups.
4. Pour orange juice evenly into each of the cups.
5. Place an icy pole stick in the centre of the cup.
6. Put cups in the freezer and freeze for five hours or until firm.
7. Remove frozen icy poles from the cups to serve.
Notes & tips
* You’ll need icy pole moulds for these recipes
* Hint: To help remove icy poles from their moulds, rub the outsides of the moulds with a damp warm cloth, until the icy poles slip free.