Age and weather aside, icy poles are always a good choice. They’re fun, fresh and (if chosen correctly), often full of fruit. But since they tend to coincide with bikini season, it helps if you know they’re healthy (read: put the cola Zooper Dooper down). The best way to do this is to make them yourself. So we’ve enlisted the help of nutritionist and founder of, The Brown Paper Bag, Jacqueline Alwill, to conjur up her most healthy, but delicious dairy-free icy pole recipe. With this in one hand and a cocktail in the other, summer (or Wednesday afternoon) is complete.
Raspberry, Mango & Vanilla Icy Poles
Makes 6 small icy poles
1 cup coconut cream
140g mango pieces
1 banana, peeled
1/4 cup raspberries
2 teaspoons honey
1/2 cup mango
1 teaspoon vanilla bean
- To make the raspberry layer, combine all of the ingredients in a high powered blender or food processor and blend until combined.
- Divide the mixture across the base of the icy pole moulds. Tap the moulds against a counter to ensure no air bubbles remain.
- Make the mango layer by blending all of the ingredients together.
- Pour the mango mix into the moulds and place a paddle pop stick into each.
- Place in the freezer to set overnight.
This recipe was produced to help celebrate Jurlique Wellbeing Month, where we are encouraged to spend 30 days focusing on our health and happiness.