[ Fruity ice cream with some spicy flavours ]
I know the weather doesn’t feel very much like it’s halfway summer, but I won’t let the rain take over just yet. Let’s pretend it’s sunny & enjoy every beam of sun coming through the clouds even if it’s only for a few minutes.
I created a lot of ice pops over the last few weeks, with different flavours, from combinations with plum dill , rooibos apricot & apricot pistachio flavours. I am still working on perfecting these recipes but in the mean time you can enjoy this recipe. You can see a preview from these ice pops in the header of this post ;)
These lovely treats are perfect for summer or for pretending that’s summer. I wanted to create an ice cream treat with fruits, spicy & sunny flavours. But above all I wanted to create ice pops that don’t crystallise to much, so that it will still taste like creamy ice-cream. I learned the other day that if you add in agar agar or xanthum gum to your fruit mixture it will stop your fruits from turning less into ice crystals.
In these ice pops I also wanted to avoid using sugar or anything that could replace sugar, I wanted the fruits to speak for themselves & create a combination that tricks you in thinking you’re eating a sugary creamy ice cream. So these treats are sugar free & gluten free. The turmeric & red chili pepper in the mixture are added for an extra layer of flavours that you won’t experience at first but leave a deep after taste while eating your ice pops.
Enjoy & I will tel you that you really won’t regret making these ice pops, for celebrating summer & as a treat for yourself.
Plum apricot strawberry yoghurt ice pops
makes around 10 ice pops
- 200 gr plums
- 200 gr apricots
- 100 gr (frozen) strawberries
- 2 gr agar agar powder
- 100 gr (frozen) raspberries
- 200 gr yoghurt
- 1 red chili pepper
- 1 fresh turmeric root
Pit the plums & apricots. In a small sauce pan on low heat add the plums, apricots & strawberries with a bit of water and cook for a few minutes. When the fruits get soft add in the agar agar powder and stir until completely dissolved. Leave the pan for another 10 minutes on the stove on low heat, stir to prevent burning and when the fruits are all soft and mixed your fruit mixture is ready. You can see that the fruitmix feels more like a jam. Leave the mixture to cool down.
In the meantime in another bowl blend the yoghurt, chili, turmeric & raspberries with a (hand)blender until completely mixed.
Now it’s time for the fun part, in the ice pop molds, first add a spoon of the fruit mixture and then a spoon full of the yoghurt mixture & repeat the process until all your molds are filled to the top. Freeze for about 6 hours & then enjoy the summer with an ice cream.
P.S. if you’re vegan you can substitute the yoghurt with soy yoghurt. If you don’t have fresh turmeric skip this ingredient.