Seriously good ice lolly recipes to try this summer
With summer almost here, now’s the perfect time to stock up on frozen treats - and nothing hits the spot quite like homemade ice lollies in the sunshine.
From healthier versions of childhood classics to mouth-watering creations with a boozy twist, discover how to make ice lollies for the whole family here!
Your essential kit list
To make our easy summer desserts, you’ll need:
Strawberry Mini Milks
- 400g ripe strawberries
- 200ml semi-skimmed milk
- 400g can condensed milk
- Hull the strawberries and blitz them in a blender, until smooth.
- Once smooth, stir in the semi-skimmed and condensed milk.
- Pour the mixture into 12 ice lolly moulds and insert a popsicle stick, leaving just enough sticking out so it can be held.
- Freeze for a minimum of 4 hours, until solid.
Sweet and sour watermelon lollies
- 1 small watermelon
- 3 whole kiwis
- Optional: Green food colouring
- Halve the watermelon and scoop its contents into a bowl, removing the seeds as you go. Blitz in a blender until smooth.
- Pour the mixture into your ice lolly moulds until they're 3/4 full and freeze for at least 3 hours.
- Peel 3 kiwis, scoop out the green flesh and remove the white cores. For a pop of colour, add a few drops of green food colouring to the kiwi flesh before blitzing in a blender.
- Pour the green mixture on top of each lolly, in approximately 5mm layers. Re-freeze for 1 hour and enjoy!
Spicy mango margarita lollies
- Scoop out the mango flesh and blitz in a blender until smooth.
- Pour the mixture through a fine-mesh sieve or strainer to remove the pulp, collecting the mango juice in a bowl.
- Add the lime juice, zest, caster sugar, chilli powder and tequila to the bowl and mix until smooth.
- Divide the mixture between your ice lolly moulds and place in the freezer for about 45 minutes.
- Take the lollies out of the freezer and insert your popsicle sticks. Return the moulds to the freezer for a further 4 hours, until solid.
Raspberry tea ice pops
- 100g fresh raspberries
- 3 raspberry tea bags (or any fruit tea of choice)
- 350ml boiling water
- 1 tbsp maple syrup
- Juice of 1 lime
- Add the raspberries, tea bags and maple syrup to a bowl and pour the boiling water over top.
- Leave to infuse for 10 minutes before removing the tea bags. Stir in the lime juice and leave to cool.
- Pour the liquid into 6 ice lolly moulds and freeze for at least 4 hours, or overnight.
Now you have the snacks sorted, head over to our garden party blog to discover everything you need to be the host with the most this summer.
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