Recipe: The Icy Poles You’ll Need This Summer

Guilt-free and smile-guaranteed.

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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

Ingredients

Raspberry Layer
1 cup coconut cream
140g mango pieces
1 banana, peeled
1/4 cup raspberries
2 teaspoons honey

Mango Layer
1 banana
1/2 cup mango
1 teaspoon vanilla bean

Method

  1. To make the raspberry layer, combine all of the ingredients in a high powered blender or food processor and blend until combined.
  2. Divide the mixture across the base of the icy pole moulds. Tap the moulds against a counter to ensure no air bubbles remain.
  3. Make the mango layer by blending all of the ingredients together.
  4. Pour the mango mix into the moulds and place a paddle pop stick into each.
  5. 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.

 

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Jacqueline Alwill
Jacqueline Alwill is a qualified nutritionist, personal trainer and mother. Jacqueline believes that living optimally is about finding the balance on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished. Jacqueline has always loved food, it started young and the passion hasn’t dimmed. She wanted to teach people to have a similar love for their health and nutrition, which is where The Brown Paper Bag has grown from. Jacqueline's company, The Brown Paper Bag originated from a simple concept: sharing nutritious food. A little bundle of wholefood goodness waiting for you in a Brown Paper Bag, at home or as you leave her nutrition practice because good health and good food is about sharing it with those around you. Brown Paper Bag is now one of the most in demand Sydney wholefoods catering services with the who’s who of the corporate, fashion and media industry. But the sharing doesn’t just stop there, Jacqueline has a regular health blog on RUSSH magazine and regularly provides her nutritional opinion on news such as The Project, Sky Business, Dolly Magazineetc. Jacqueline is currently busy working on her ambassador roles with the Bioglan Superfoods Program and five:am, healthy breakfast range assisting with nutritional info, recipes and expert opinion. Away from the kitchen, Jacqueline is an avid runner and a bit of a marathon junkie.