From mango to halvah, these sophisticated ice lolly flavours are the chicest way to chill out during a heatwave.
At the height of summer, there are few words more thrilling than “ice lolly”. Wandering to the corner shop for a Solero on a 30°C day feels like a small but mighty treat, and remembering those Twisters buried at the back of the freezer is a realisation worthy of an air-punch. Often, ice lollies don’t feel like dessert: instead, we treat them as a necessary snack, a mood-lifting, body-cooling boost to get us through a sweltering afternoon.
But done right, and with minimal fuss, homemade ice lollies can be elevated to something decidedly special – while still hitting that thirst-quenching sweet spot. Here, we have three brilliantly simple ice lolly recipes to share, all of which would make a delicious end to a late summer dinner (as well as an ideal refreshment at 3pm).
Always order a cooling lassi at the end of an Indian meal? Try Nicholas Day’s two-step recipe for mango lassicles, containing Greek yoghurt, honey and cardamom. If you prefer Magnums and Feasts to fruity flavours, you’ll love Merrill Stubbs’ two-tone fudge pops spiced with cinnamon and a dash of cayenne pepper.
Tahini fans, meanwhile, will be obsessed with Cristina Sciarra’s halvah paletas, in which the Middle Eastern confection is blended with almond milk and vanilla extract before being frozen in lolly moulds. Tip: fancy drizzling your paletas with chocolate? Simply chop 170g dark chocolate and melt in the microwave with 110g coconut oil for a topping that will solidify in the freezer.
A word on ice lolly moulds. The mango lassicles will work in any kind of mould, including squeezy tubes that replicate the packaging of a Calippo, such as Eddingtons Squeezies Ice Lolly Moulds (£8.95 for four, John Lewis). The paletas and fudge pop mixes, however, should be poured into mould that come with reusable lolly sticks. Try ProCook’s Lolly Moulds (£8 for four) – and get ready to make the classiest ice lollies ever.
Halvah paletas recipe by Cristina Sciarra
Makes 10 pops
- 340g (12 oz) halvah
- 475ml (2 cups) unsweetened almond milk
- 170g (1⁄ 2 cup) honey
- 60g (1⁄4 cup) tahini, stirred in the jar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon ground cinnamon
In a high-powered blender, combine 115g (4 oz) of the halvah, the almond milk, honey, tahini, vanilla, almond extract, and cinnamon and blend until smooth, about 2 minutes.
Chop the remaining 225g (8 oz) halvah and divide among pop moulds. Pour the almond milk mixture evenly among the moulds.
Freeze for at least 5 hours before serving.
Two-tone fudge pops recipe by Merrill Stubbs
Makes 6 to 8 pops
- 240ml (1 cup) double cream
- 240ml (1 cup) whole milk
- 85g (3 oz) bittersweet chocolate, chopped
- 2 tablespoons light brown sugar
- Large pinch of ground cinnamon
- Large pinch of cayenne
- 85g (3 oz) milk chocolate, chopped
- Seeds from 1⁄ 2 vanilla bean
In a heavy saucepan, combine the double cream and milk over low heat.
In a heatproof bowl, combine the bittersweet chocolate, 1 tablespoon of the brown sugar, the cinnamon, and the cayenne.
In another heatproof bowl, combine the milk chocolate, remaining 1 tablespoon of brown sugar, and the vanilla seeds.
When the milk mixture is just about to boil, carefully pour half of it into each of the two bowls, whisking well to melt the chocolate and dissolve the sugar.
Pour the bittersweet chocolate mixture about halfway up the sides of each pop mould. Freeze until just beginning to set, 1 to 11 ⁄2 hours. (In the meantime, cover and refrigerate the milk chocolate mixture.)
When the surface of the bittersweet chocolate mixture has firmed up, but the rest is still soft enough to insert a stick, give the milk chocolate mixture a quick whisk and divide it evenly among the moulds (you know what to do with the leftovers!). Gently insert popsicle sticks, stabilizing them by pushing them a little bit into the bottom layer. Freeze the pops for several hours, until completely hard.
When ready to serve, dip the moulds into a bowl of very hot water for a few seconds – the pops should slip out easily.
Mango lassicles recipe by Nicholas Day
Makes 8 pops
- 290g (1 1⁄ 2 cups) fresh mango pulp (made by whirring ripe mango in the food processor or blender)
- 240ml (1 cup) full-fat plain Greek yogurt
- 1 tablespoon honey
- Pinch of sea salt
- Pinch of ground cardamom
Blend all of the ingredients very well until smooth.
Pour the mixture into the pop moulds, dividing it evenly. Freeze for at least 4 hours, or overnight. Then lick.
Reprinted with permission from Food52 Ice Cream & Friends: 60 Recipes & Riffs by the Editors of Food52, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House
Photography: James Ransom © 2017