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2 Delicious Fruity Ice Lolly Recipes!

Posted by Lorraine on 11th Jul 2018

Come rain or shine every summer holiday season needs an ice lolly or two! We bring you two of our favourite summer time treats, Coconut & Mango Tropical Ice Lollies plus Creamy Raspberry Ice Lollies. Both recipes are so much tastier than ice lollies from the supermarket!

We just love them and so do our little ones, the best thing is they're full of fruit with no hidden nasties so they're healthy too, although you wouldn't think so when you try them as they taste every bit as creamy and delicious as the decadent varieties. They are absolutely perfect for a summer time treat or any time you feel a sweet craving coming along.

We used ice pop moulds which come in a fantastic selection of bright colours. These ice pops are made from flexible, food grade silicone and come with lids making the freezing process extremely easy as you can lie them on their sides if you're struggling for space in the freezer. They're especially brilliant for young children as the drips are all caught inside the ice lolly mould, less stickiness on hands, t-shirts and the floor is always a bonus!

These ice pops are so easy to make that even the children will enjoy getting involved. All that's left to do now is grab a blender and let the Coconut & Mango & Creamy Raspberry ice lolly creations begin!

Coconut & Mango Tropical Ice Lollies

Serves; 6 (Using Silicon Moulds)

Prep Time; 10 Minutes + 5/6 hours freezing.


  • 1 Large Perfectly Ripe Mango
  • 1 Large Perfectly Ripe Banana
  • 6 Tbsp Coconut Milk - Full Fat
  • 1 Ripe Nectarine - Stoned
  • 1 Tsp Maple Syrup


  1. Place all the ingredients into a blender and blitz until smooth.
  2. Pour or spoon into the silcion moulds. Leave a 10-15mm gap at the top of the moulds to allow lid to be fitted securely.
  3. Place the lids onto the moulds and place in the freezer for a minimum of 5/6 hours or until firm to touch.

Author Tips

Not too keen on coconut?! No problem, substitute the coconut milk with Greek yoghurt to create a creamy, coconut free alternative.

Creamy Raspberry Ice Lollies

Servings; 6 (Using Silicon Moulds)

Prep Time; 10 Minutes + 4 hours freezing.


  • 2 Nectarines (Stoned)
  • 120ml Milk (We used full fat cows milk)
  • 200g Raspberries
  • 1 Tbsp Honey
  • 4 Tbsp Full Fat Greek Yoghurt


  1. Place all the ingredients into a blender and blitz until smooth.
  2. Place a sieve over a large bowl and pour the creamy mixture into the sieve. Using a spatula ease the mixture through the sieve. This process will remove any small raspberry seeds from the mixture to create a smoother finish. You can leave them in if you prefer however the texture will be more grainy. Disgard the raspberry seeds.
  3. Pour or spoon the smooth mixture into the silicon moulds leaving a 10-15mm gap at the top.
  4. Pop on the lids, place in the freezer and freeze for a minimum of 4 hours.

Author Tips;

Try replacing the raspberries with strawberries to make a delicious creamy strawberry ice pop, again follow the instructions to remove the strawberry seeds for a smooth consistency.

You can create this recipe using frozen raspberries too.

Ice lollies will keep in the freezer for up to a month.

Happy Ice Lolly Making Everyone!

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