As a child there was nothing more exciting then an ice block or ice cream on a summers day. Whether this was a zooper dooper, a buble o’bill or a paddle-pop, myself and sisters were overjoyed to have one in our grasp.
Frederico Fellini once said, “never lose your childish enthusiasm”. I can’t agree with him more. There are certain foods that we associate with our childhood, including ice blocks. As adults the taste of these foods can send us straight back our 10th birthday, soccer games or even after school snacks.
That’s why I love re-creating my childhood snacks only a little more on the lighter side. These days I cant go grabbing a gaytime every time I feel like reminiscing (it happens quite often). So out come my ice block molds, the tub of yoghurt, some fruit and anything else I feel like using.
My most recent ice block creation were my mango and coconut pops, because how good are mangoes?! These were such a treat, creamy, fruity and super satisfying.
So if you love your childhood favourites just as much as I do, invest in some ice block molds. You won’t regret it!
1 mango, peeled, de-seeded, chopped
½ lime, juice of
1 tbsp. maple syrup
250g coconut yoghurt
6 tbsp. shredded coconut
6 paddle pop sticks
1. Place mango, lime juice and maple syrup in a processor and blitz until smooth
2. Pour mango puree evenly between 6 ice block molds and freeze for 2 hours
3. Top each with a tbsp. shredded coconut then fill each to the top with coconut yoghurt
4. Push a paddle pop stick halfway into each ice block and freeze for 8 hours or overnight
5. Run the molds under warm water to release them from their molds