DIY Homemade Ice Popsicles

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What makes a hot day even better but enjoying the sun with some ice cold popsicles! Making DIY ice popsicles at home means you can decide what ingredients you want to use and you can keep the kids entertained by letting them help.

They are super easy to make and you don’t need many ingredients for this DIY. Although having the actual moulds might make things a little easier, it isn’t a necessity. Have a look around your kitchen and you’ll find something to use. You can use ice cube trays, silicone cupcake moulds, or paper cups. If you are using any of these instead of ice popsicle moulds, cover the top with clingfilm, make holes for the sticks and they will keep them in place.

We thought we would give you a few ideas on some recipes to use.

Rainbow Popsicle

Use different coloured fruits like, kiwi, strawberry, peach, blueberry or banana. Blend the individual fruits and one at a time, layer each fruit in the chosen mould.

Lemonade Popsicle

Cut up fruits like grapes, oranges, raspberries, bananas and place them in the moulds. Pour in lemonade and freeze. You could also use orange juice if you don’t have lemonade.

Chocolate Popsicle

Blend banana and nutella together until smooth and pour into mould. If you are allergic to dairy you can mix in dairy free chocolate chips to the blended banana.

Yogurt Fruit Popsicle

You can mix orange juice in with vanilla or greek yogurt and  you have yourself a creamsicle. Alternatively you can layer yogurt with the different blended fruits that you have.

 

Aldi also has a range of easy recipes that all of the family can join in and help to make, and with the days getting brighter and warmer, let them try their hand at some summer recipes the whole family will love! If they’re old enough for home-schooling, now is the time to teach them the basics in the kitchen!

Mango, Lime & Orange Ice Lollies

Ingredients:

2 x oranges
1 x lime
1 x 275g pack mango chunks

Method:

  1. Squeeze the juice from the oranges and the lime
  2. Put the juice and the mango chunks into a food processor and pulse until almost smooth
  3. Pour into the lolly moulds and freeze for 6 hours

Passion Fruit and Yogurt Lollies

Ingredients:

4ooml Authentic Greek Yogurt
2 ½ tbsp. Honey
5 Passion fruit

Method:

  1. Dilute honey in 1 tablespoon hot water
  2. Mix the honey and water with the yogurt
  3. Scrape out all of the passion fruit pulp and seeds into a jug
  4. Add a large spoonful of the yogurt mixture into each lolly mould, then pour a layer of passion fruit over the yogurt. Repeat in layers until the mould is full
  5. Add the mould lids and freeze overnight
  6. Once frozen, release your lollies by briefly running under hot water.

Strawberries & Cream Eton Mess

Ingredients:

Meringues
2 x egg whites from large eggs
Pinch of salt
100g caster sugar

Black Pepper Fruit Coulis
75g strawberries
40g raspberries
40g caster sugar
Juice of half a small lemon
1/2 tsp fresh cracked black pepper

Strawberries and cream
300g strawberries
300ml double cream

Method:

  1. To make the meringue, preheat the oven to 100°C fan.
  2. Whisk the egg whites and a pinch of salt until frothy.
  3. While still whisking, add the caster sugar a spoonful at a time. Continue to whisk until stiff and glossy. Spread the meringue evenly about 1cm thick on a lined baking tray.
  4. Bake for 1 hour to 1 hour 15 minutes until crisp through to the centre. Leave to cool.
  5. To make the black pepper fruit coulis, put everything except the pepper in a pan over a medium heat. Once the berries begin to soften, crush with the back of a fork as they cook until broken down completely. Strain through a sieve to remove the seeds, stir in the pepper, then place in the fridge.
  6. To prepare the strawberries and cream, whip the double cream until soft peaks start to appear. Set two strawberries aside and chop the rest quite small and gently fold them through the cream. To assemble, share half of the strawberries and cream mixture between four dessert bowls. Break the cooled meringue into 2cm pieces, and share half the pieces between the dessert bowls. Pile on the remaining cream mixture, then the rest of the meringue.
  7. To spice things up, remove the coulis from the fridge and drizzle into the bowls. Quarter the remaining strawberries and use to top your desserts. Finish with an extra mill of black pepper.

Aldi have some other great summer recipes so check them out here.

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