These tasty Berry Smoothie Ice Lollies are infact a vegan superfood smoothie in disguise. Using fresh summer berries and super vital powder to create great colours, great flavours and amazing health benefits too. Use your moulds to make striped effects or swirl different smoothies together for a rippled effect. Either way you will impress your friends!
Equipment
- Ice Lolly Moulds (10 x 100ml)
- 2 Small Bowls
- Blender
- Sieve
- Chopping Board
- Sharp Knife
Ingredients
- 600ml Water
- 4 Medium Bananas
- 60g Strawberries & Raspberries
Method
- Preperation:
- Soak the cashew nuts the day before lolly creation in plenty of water.
- To make the ice lollies:
- Drain and rinse the cashew nuts and place in a blender with the 600ml cold water. Blend on a pulse setting until smooth (if you have the setting, if not just whizz). This is the cashew milk that will form the base of the lollies.
- Divide this nut milk into 3 seperate portions, leaving 1 in the blender.
- For the first lolly layer/smoothie mixture add 2 bananas, 1 tbsp of the maple syrup and the super vital powder to the blender and blend until smooth. This should be a little thick.
- Pour this GENTLY into the bottom of the lolly moulds to fill an inch or so this will vary depending on the type of mould you have. Leave a tiny bit of the mixture left in the blender to colour the next layer.
- Now to mix the next smoothie/lolly layer, place one of the portions of nut milk in the blender with, 2 bananas and another tbsp of maple syrup. Blend until smooth and thick and then add a handful of the berries and blend briefly just to break up the fruit a bit to leave specks in the mix.
- Now, spoon this GENTLY ontop of the other mixture in the lolly moulds, again to about an inch deep. (If you have time and would like to make the layers very obvious, freeze them inbetween for a minimum of 4 hrs.)
- Next, roughly chop some more of the fresh berries and place them into the lolly moulds to form a sort of “lid” to the 2 smoothie mixtures below.
- The last section of smoothie is the remaining cashew nut milk, blended with the final banana and the last tbsp of maple syrup.
- GENTLY pour this last white mixture to reach the top of the moulds, stick in the sticks or handles and freeze for a minimum of 4 hours or overnight.
- If your layers mix together it doesnt matter it creates a lovely raspberry ripple effect!
- When ready to eat, remove from the mould simply by running under warm water for a few minutes until you can feel the lolly release.
- Eat immediatley and enjoy!
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