I know I complained, loudly and often, about how this summer has been a total wash. But once the warm weather finally arrived, I realised how badly equipped I am at dealing with it. And this despite the fact that I grew up in Greece which is way warmer than London will ever be. All I can say is, I am SOOOO thankful that I don’t have to commute to an office any more. This is one of the biggest joys of freelancing from home – that, and the fact that you can work in your slippers and PJs if you so wish. But back to the heat – and the craziness that was last week.
As the sun was blazing, I was photographing chocolate Halloween and Valentine’s Day recipes for a client. The chocolate was, needless to say, not thrilled about the heat and not obliging in the least. All I wanted was to stand in front of the fan and drink ice-cold tea or cool down with several ice lollies. This was what I used to do as a kid in Athens when the school year was over – literally go through dozens of ice lollies (back then I made them with just fruit juice) while I read comics or trashy detective novels. A big part of me wants to do just that again – hopefully I will get a chance to relax a little on our annual sojourn in Skiathos at the end of August.
Thankfully ice lollies (or popsicles) are still so easy to make and just a tiny bit more sophisticated these days. The idea for this recipe is not mine – I had a taste of the lollies my neighbours had been making and sharing with the kids and I was instantly hooked! There’s something incredibly magical when you combine strawberries and Oreos and I would never have thought of putting them together myself. This recipe is merely four ingredients: strawberries, coconut milk, agave syrup (or sugar) and Oreo cookies. Obviously you can use whatever cookies you like – custard creams or digestives would work well. And you can be sure that your kids (or inner child) will be jumping up and down with joy once you have a taste.
I used my recently acquired vintage jelly moulds I got on eBay in the photos – my vintage prop collection is an expensive hobby – but regular moulds would work even better. Depending on the size of the moulds you might want to break the cookies up. And if you want to be super healthy you can skip them altogether. But where’s the fun in that.
If you are looking for more frozen pop fun here some amazing recipes to check out. Linking this recipe with BSFIC/ Dairy Free over at Kavey Eats.
• Pimms ice lollies (yes please!) by Foodie Quine.
• The most gorgeous vegan Coconut Blueberry Smash Pops by Wallflower Girl.
• Summer Pudding Ice Lollies by Farmergirl Kitchen.
• You had me at Margarita… Melon Lemonade Margarita Pops by Halfbaked Harvest.
• Eton Mess Ice Lollies by Kavey Eats.
• Strawberry Banana Custard Ice Lollies by Fab Food 4 All.
• Fruity Lemonade Ice Lollies by Elizabeth’s Kitchen Diary.
• Watermelon Coconut Ice Lollies by Family Friends Food.
• Yogurt Mango Ice Lollies by United Cakedom.
• Mini Chocolate Ice Pops by Tin and Thyme.
- 300g | 10.5oz fresh strawberries, hulled
- 260ml | 8.8fl oz (just over a cup) coconut milk
- 3-4 tbsp agave nectar or 2-3 tbsp sugar
- 1 tsp vanilla paste or extract (optional)
- Oreo cookies - allow 1-2 per popsicle
- Put the strawberries, milk, agave nectar and vanilla in a high speed blender and blitz until liquified.
- Taste and adjust for sweetness if you need to.
- Carefully half fill your popsicle moulds and then add the cookies – whole or broken up into pieces. Top up until the moulds are full almost to the top.
- Freeze until set, about 6 hours or overnight.
- Warm the mould slightly by running them under hot water to release the popsicles.
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