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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

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

Green ice lollies
Matcha froyo ice lollies
A star rating of 4 out of 5.1 rating

Fancy a grown-up ice lolly, or need a vegan take on ice cream? Try these matcha froyo lollies made with coconut yogurt and matcha for a cooling summer treat

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

Nutrition: Per serving

  • kcal15
    low
  • fat0g
    low
  • saturates0g
  • carbs3g
  • sugars3g
  • fibre1g
  • protein0g
  • salt0g
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Method

  • step 1

    Put the raspberries, raspberry tea bags and maple syrup in a bowl, then pour over 350ml boiling water. Leave to infuse for 10 mins, then remove the tea bags, stir in the lime juice and leave to cool. Pour into six ice lolly moulds and freeze for at least 4 hrs, or overnight.

Recipe from Good Food magazine, August 2017

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A star rating of 5 out of 5.2 ratings

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