Vanilla and apricot-ripple lollies
Fed up of being unable to eat anything from the ice cream van, or from the big freezer at the corner shop? These vanilla and apricot ripple ices are a cross between ice cream and a lolly/popsicle… and really easy to make.
We’re now into the dog days of summer and I’ve only managed to eat a couple of ices. There are lots of dairy-free tubs of ice cream in the supermarket these days, but barely anything in the on-a-stick department. Rather than miss out on one of summer’s greatest pleasures, I’ve made my own. Layers of creamy coconut milk, scented with vanilla, alternate with ripples of fresh apricot – still in season right now.
The idea is to alternate dollops of each mixture in the moulds, to create a ripple effect. There’s no churning, and no freezing of layers one layer at a time. Just leave them in the freezer for at least 4 hours and eat at the first sign of sun breaking through the clouds.
Vanilla and apricot ripple lollies
Makes around 8-10 lollies/popsicles, depending on the size of your mould.
Add the coconut milk, vanilla powder/seeds, vanilla extract and maple syrup to a large mixing bowl. Whisk until smooth, then put in the fridge to keep cool.
Add the apricots, sugar and 50ml cold water to a blender. Blitz until you have a smooth puree. Decant into a bowl and put in the fridge for 10 minutes. Meanwhile, place your lolly mould in the freezer for 10 minutes to chill, too.
Use a teaspoon to spoon a little of the vanilla mixture into the bottom of each lolly mould. Alternate with teaspoons of apricot, using slightly different amounts each time to create a ripple effect rather than even layers. Continue until each mould is almost full, leaving a few mm gap at the top of each. Put into the freezer. If using wooden lolly sticks, stick these in after about 40 minutes then return to the freezer (I use the sticks that came with my mould). Freezer for another 4 hours, or until solid.
Dip the mould into a bowl of warm water to loosen the lollies just enough so they will come out of the mould.
- 400ml tin coconut milk
- 1/4 tsp vanilla powder OR seeds from 1 vanilla pod
- 2 1/2 tsp vanilla extract
- 4 tsp maple syrup
- 320g ripe apricots - stoned and halved
- 4tbsp caster sugar
- 50ml cold water