Rainbow icy poles

Jacqueline Alwill

Brown Paper Nutrition

Summer or winter kids will always ask for an ice cream, so why not make them with nutritious ingredients you find in your veggie crisper and fruit bowl and serve them up knowing it supports their nutrition? You can get creative with different layers of your own depending on what’s on hand too. 


Makes 10 small icy poles 

Gluten free : Dairy Free : Plant based 

Green layer:

3 small bananas 

150ml coconut milk 

3 cups baby spinach 

2 teaspoons honey 

1 teaspoon vanilla extract 

Yellow layer:

400g mango* 

½ teaspoon vanilla extract 

1 teaspoon honey 


Pink layer:

250g frozen raspberries* 

150ml coconut milk 

1 teaspoon honey 


Blend each layer of ingredients in separate containers. Pour one layer of each into icy pole containers, then insert a paddle pop into the middle. Freeze overnight and enjoy!

Note: You can use frozen mango and frozen raspberries in this recipe, they are more economical and available year round. Avoid defrosting and refreezing, blend them frozen, set them in moulds and get them back into the freezer as soon as possible.