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Strawberry and Chocolate Drizzle Ice Lollies
Servings
Required Equipment
- Blender Blender
- Ice Lolly Moulds Ice Lolly Moulds
- Popsicle Sticks Popsicle Sticks
- Baking Parchment Baking Parchment
- Pan Pan
- Mixing Bowl Mixing Bowl
For the Ice Lollies
- 75g Golden Caster 75g Golden Caster
- 250g Very Ripe Strawberries (Hulled) 250g Very Ripe Strawberries (Hulled)
- 250ml Natural Yoghurt 250ml Natural Yoghurt
- 100ml Skimmed Milk 100ml Skimmed Milk
- 1 tsp Vanilla Extract 1 tsp Vanilla Extract
- 1 tsp Lemon Juice 1 tsp Lemon Juice
For the Decoration
- 100ml Dark Chocolate (melted and cooled) 100ml Dark Chocolate (melted and cooled)
- 3 tbsp Hundreds and Thousands Strands 3 tbsp Hundreds and Thousands Strands
Instructions
HOW TO MAKE THIS RECIPE
- Place the strawberries and lemon juice into a blender along with the sugar. Blitz briefly to break the strawberries into a thick pulp. Allow to stand for 10 mins before adding the yoghurt, milk and vanilla extract. Blitz again until thoroughly combined.
- Carefully pour into 8 lolly pop moulds and place in the freezer for 4 hours until completely frozen.
- To decorate, remove the lollies from the mould by running warm water over the side of the mould and place on a parchment lined chopping board. Drizzle the cooled chocolate over the tips of the lolly pops and finish with a sprinkling of the hundred and thousands.
- Enjoy straight away or return to the freezer until needed.
Chef's Tip
You could use freeze dried raspberries or finely chopped white chocolate as an alternative ingredient to decorate your lollies.
