Ad

Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Red ice lollies on ice tray
Raspberry tea ice lollies
A star rating of 5 out of 5.2 ratings

Look for raspberry tea bags with hibiscus to make these lollies as they bring a light floral flavour. A tasty low-fat, low-calorie, vegan treat for summer

White lollies on ice
Cereal milk ice lollies
A star rating of 4 out of 5.4 ratings

Who says cereal is just for breakfast? Make these moreish milk ice lollies flavoured with honey nut cornflakes – they'll go down a storm with kids

A dessert plate serving Club Tropicana ice cream cake
Club Tropicana ice cream cake
A star rating of 5 out of 5.3 ratings

Serve up the wow factor at the end of a summer menu with this ice cream cake. It features layers of mango and raspberry sorbet, sponge, cream and chocolate

  • 1 tbsp matcha powder
  • 400g pot Coyo (coconut yogurt)
  • 2-3 tbsp maple syrup
  • 100ml water

Nutrition: Per serving

  • kcal154
  • fat13g
  • saturates11g
  • carbs8g
  • sugars5g
  • fibre0g
  • protein2g
  • salt0g
Ad

Method

  • step 1

    Whisk the matcha powder with the coconut yogurt, maple syrup and 100ml water, then pour into six ice lolly moulds and freeze for at least 4 hrs, or overnight.

Recipe from Good Food magazine, August 2017

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating

Be the first to comment

We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...

Ad
Ad

Related guides

Ad

You may also like

Related recipe collections