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.
RAINBOW ICY POLES
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.
