Ice cream can be loaded with sugar, but that doesn’t mean you have to stay away from this yummy treat altogether. Try these home-made alternatives.
Choc mud ice cream
- 1½ cups almond milk
- 410g tin coconut milk
- 2/3 cup cocoa powder
- 1/3 cup sugar (or to taste)
- 1 tbsp vanilla essence
- Heat the milks, cocoa and sugar on medium-high, stirring until dissolved. Bring to a boil, remove from the heat and stir in vanilla. Blitz if there are any lumps.
- Freeze for about 8 hours, beating every 2 hours to break up ice crystals until firm. Soften at room temperature for about 15 minutes before serving. Decorate with animal figures, if you like.
Almond and coconut milk can be replaced with cow’s milk if you’re not vegan and don’t have a lactose sensitivity.
No-drip jelly baby lollies
- 90g packet jelly
- 3 tbsp castor sugar
- 1½ cups boiling water
- 1½ cups cold water
- 125g packet jelly babies
- Stir together jelly powder, sugar and boiling water until dissolved. Stir in cold water.
- Divide jelly babies between 10-12 popsicle moulds. Fill with the jelly mixture and insert ice cream sticks. Freeze for at least 6 hours, or until completely frozen. Dip in hot water and pull to unmould.
- Yellow or green jelly is best to enable your little one to see the jelly babies, but you can use any of your favourite flavours.
- These lollies will return to jelly texture if left out too long.
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