Ice Cream Ideas for This Summer
In celebration of the launch of our Hand Cream Pops Collection, we partnered up with foodie blogger, Chloé Sucrée (@beingbiotiful) in the creation of 3 exclusive Summer Ice Pop recipes inspired by our 3 new hand creams to keep you cool and refreshed during the hottest months of the year.
Meet Chloé
What started as a hobby ended up being her career and passion. Chloé Sucrée is the founder of the healthy food account @beingbiotiful and the author of 3 cook books.
Just like our new products, Chloé’s recipes include all-natural superfood ingredients which take care of you. Let’s start cooking!
Coco Cooler
Prep Time: 30 minutes + Freeze time
Servings: 8 Ice Pops
Pour the coconut milk into an ice cube mold and freeze for about 2 hours. Meanwhile, cut the peaches in 2 and remove the pit. Cut them into cubes and put them on a baking sheet with a little coconut oil and bake at 180ºC for about 20 minutes.
Afterwards, put the frozen coconut milk in your blender or food processor with the grated coconut, the coconut milk, the lavender, the teaspoon of vanilla, zest and juice of ½ lime, the 2 tablespoons of honey and blend until texture is creamy.
Pour a little into the molds, add a little roasted peach, more ice cream and roasted peach, to have as layers, the idea is to create a "marbling" effect. Put an ice cream stick in each one. Put in the freezer overnight.
Remove from the freezer, pass the mold through warm/hot water for a few seconds, without getting the ice creams wet and remove them carefully. Ready!
Carrot Kick
Prep Time: 10 minutes + Freeze time
Servings: 8 Ice Pops
Let the cashews soak for 2 hours. Drain them.
Put them into a blender or food processor together with the orange juice, the coconut milk, the chopped raw carrots, the banana, the teaspoon of ground cinnamon, the ½ teaspoon of ground cardamom, the tablespoon of fresh ginger, a piece of peeled fresh turmeric, 1 pinch of salt and 3 tablespoons of maple syrup.
Blend until creamy and pour into the ice cream molds and put an ice cream stick in each one. Put in the freezer overnight.
Remove from the freezer, pass the mold through warm/hot water for a few seconds, without getting the ice creams wet and remove them carefully.
Ready!
Fig Fizz
Prep Time: 15 minutes + Freeze time
Servings: 8 Ice Pops
Cut the figs in 2 and freeze them for about 3 hours.
Put the frozen figs, the Greek yogurt, the teaspoon of vanilla, the pinch of salt and the 2 tablespoons of honey in your blender or food processor. Blend until creamy. Add the chopped dark chocolate and cocoa nibs and mix with a spoon or spatula.
Add 2 tablespoons of tahini and with a toothpick make ripples to create a more beautiful effect.
If you want it colder or with more ice cream texture, you can put it into a tupperware for 1 hour in the freezer.
Ready!
Enjoy the treats!