I scream, you scream, we all scream for ICE TREATS

Chill out with fruity fun and a scoop of creamy delight! We’re bringing you no-fuss ice-y treats that burst with flavour. Whip up summer on a stick (or in a bowl!) With three tasty recipes that scream “make me again!”

NECTARINE, MAPLE AND YOGHURT POPSICLES

Makes: 8

By Juicy Delicious

INGREDIENTS

• 3 nectarines

• ½ an orange, juiced

• 2 tablespoons maple syrup

• 250ml full cream plain yoghurt

• 100ml milk

• 1 teaspoon vanilla extract

• zest of 1 orange

• ¼ cup maple syrup

• 100g ginger biscuits,crushed

• 4 tablespoons butter

• To serve: 50g dark chocolate

METHOD

1. Simmer nectarines, orange juice and maple syrup in a pot until the nectarines are soft. Leave to cool, then add to a blender and purée until smooth.

2. Spoon purée into lolly moulds until ⅓ full. Place in the freezer for about 20 minutes.

3. Whisk together yoghurt, milk, vanilla, zest and maple syrup, then carefully spoon onto the now frozen fruit mixture in the moulds, leaving enough space for the cookie mixture. Freeze again, until mostly frozen.

4. Mix together the crushed ginger biscuits and butter, then add to the lolly moulds as the final layer.

5. Carefully push the lolly sticks through, then freeze until completely set before unmoulding.

6. Before serving, drizzle with melted chocolate.

AMASI & COOKIES ICE-CREAM

Makes: 1.2-1.5L

INGREDIENTS

• 5ml (1 teaspoon) vanilla essence

• 250ml (1 cup) condensed milk

• 500ml (2 cups) fresh cream

• 500ml (2 cups) Amasi

• 1 cup sandwich chocolate cookies crushed

Method

1. Line a loaf tin with cling wrap and place in the freezer to chill.

2. In a bowl whisk the vanilla essence and condensed milk together.

3. Beat the cream into soft peaks using an electric mixer.

4. Add the condensed milk and vanilla mix as well as the Amasi to the whipped cream and continue to mix until everything has been well incorporated.

NECTARINE & WHITE CHOCOLATE YOGHURT LOLLIES

Makes: 6

INGREDIENTS

• 250g ripe nectarines (about 2)

• 45ml (3 tablespoons) water

• 10ml (2 teaspoons) light muscovado sugar

• 300ml full cream plain yoghurt

• 5ml (1 teaspoon) vanilla extract

• 15ml (1 tablespoon) honey

• 150g white chocolate, melted (optional)

METHOD

1. Chop the nectarines into small chunks, discarding the stones. Place the fruit, water and sugar in a small pot and stir over a medium heat to dissolve the sugar. Allow to simmer gently for 10 minutes or until the fruit has softened.

2. Once cooled, transfer to a food processor (or use a stick blender) and purée. If you don’t have a blender, you can mash the fruit by hand. Set aside.

3. Place the yoghurt, vanilla and honey in a separate bowl and mix well to combine. Add the nectarine purée and gently swirl together once or twice so that streaks remain in the mixture.

4. Spoon the mixture into the lolly moulds and insert the lolly sticks. Transfer to the freezer and leave for about 5 hours or overnight, until frozen solid. Once frozen, run a little hot water over the outside of each mould to help loosen the lolly. Remove and serve.

5. Optional serving suggestion: Place the melted white chocolate in a glass and dip each nectarine lolly in halfway to coat. Allow to set, then serve.