3 healthy icy pole recipes for summer

Kinderling News & Features

Whether it’s a hot summer’s day or an icy cold winter one, my kids will happily enjoy an ice cream at any opportunity.  To balance out the nutrition and skip the artificial flavours, colours and preservatives I try to have a batch of my own on in the freezer. They’re so easy to whip up and knowing you have a stash in the freezer means you can avoid many an ‘after preschool meltdown’ - from personal experience. A lot cheaper too! Plus you can sneak in a veg or two - watermelon, carrot and apple ice blocks whizzed up in a high powered blender are a favourite with my boys.

Listen to Jess on Kinderling Conversation:

Kids love to get involved and by choosing a few of their favourite fruits you might be able to expand on fruits, veggies or flavours they might normally avoid. Using a little creativity with them and creating layers, swirls even pokey eyes using grapes. 

Mango, kiwi and watermelon layer pops 

  • Makes: 10 x 80ml icy pops
  • Prep time: 10 minutes + freezing time
  • Freezing time: 4-5 hours
  • Ready in: 5 hours 10 minutes 

Freezable, Gluten Free, Wheat Free, Dairy Free, Egg Free, Vegetarian 

Nutrition Note: 100% fruit 100% homemade icy poles. 

Ingredients

  • 1½ cups diced mango
  • 3 sweet kiwi fruit, peeled and diced
  • 1 cup diced watermelon, seeds removed

Tip: don’t be limited by our combination. Choose three different coloured fruits and follow the method below e.g. peach, banana, raspberry or rockmelon, strawberry, honeydew melon. 

Method

  1. Place the mango in a food processor or blender and blend until smooth. Remove and set aside. Rinse and dry the processor clean and repeat with the remaining fruit.
  2. Spoon the mango puree into the popsicle molds and place in the freezer for 30-45 minutes. Remove from the freezer, add the kiwi puree and return to the freezer for a further 30-45 minutes. Remove from the freezer, add the watermelon puree being careful not to overfill, place the sticks or lids and return to the freezer until frozen solid.
  3. To remove the popsicles, dip the molds into warm water for a few seconds and then ease the popsicles out. 

Choc-hazelnut avocado pops 

  • Makes: 8 x 60ml icy pops
  • Prep time: 10 minutes + freezing time
  • Ready in: 5 hours + 10 minutes 

Freezable, Gluten Free, Wheat Free, Egg Free, Vegetarian 

Nutrition Note: Chocolate milk, a calcium rich sometimes food, combined with the heart healthy fats and vitamins in the avocado and nuts makes these a nutrient rich holiday treat.

Ingredients

  • ½ ripe avocado, peeled, pit removed
  • 1½ cups chocolate milk
  • ¼ cup roasted hazelnuts, finely chopped 

Method

  1. Combine all ingredients in a blender and process until smooth.
  2. Pour into the popsicle moulds and freeze for around 5 hours or until solid. Dip the moulds in warm water for a few seconds and then ease the icy poles out.

Leftover fruit salad icy poles 

  • Makes: 5 x 80ml icy pops
  • Prep time: 5 minutes + freezing time
  • Freezing time: 4-5 hours
  • Ready in: 5 hours 5 minutes

Freezable, Gluten Free, Wheat Free, Dairy Free*, Egg Free, Vegetarian 

Nutrition Note: Minimise food wastage and transform any left over fruit salad or chopped up fruit into deliciously refreshing icy poles for the kids in minutes. 

Ingredients

  • 1.5 – 2 cups cup leftover fruit salad e.g. watermelon, apple, banana, kiwi fruit, grapes, pineapple, peach
  • ½ cup natural, Greek or vanilla yoghurt*

*For a dairy free option substitute the yoghurt for 100% natural fruit juice

Method

  1. Place the fruit and yogurt or juice in a blender or food processor and blend until smooth.
  2. Spoon the mixture into the popsicle molds and place in the freezer for 4-5 hours or until frozen completely.
  3. To remove the popsicles, dip the molds into warm water for a few seconds and then ease the popsicles out.