Since I’ve been staying at my parents the last few days, I’ve had the luxury of spending a lot of quiet quality time with my mum. She wakes me up early in the morning and greets me with a steaming cup of coffee in my favourite childhood mug. We spend our days together picking wild berries, singing Bette Midler songs off key, and reminiscing about days gone by. She tells me stories about her childhood and the whole time I tell myself to remember every detail. Yet, with the more stories I hear, the more I realise how they echo my own childhood experiences. We talk about the iconic summer-time treats that her mother used to make her as a girl, and the more I listen, the more I learn that they happen to be the same treats my grandmother made me: raspberry drinking vinegar, strawberry sandwiches on thick white homemade bread, and her summer time specialty, a big scoop of Three-Fruit ice cream.
While grandma’s signature ice cream was straight out of the 1950’s (see recipe card in picture below), it has a flavour and quality that is both fresh and fitting for today’s love of smoothies and banana ice cream. In skipping the whipped canned milk, some of the original flavour is lost, but the addition of coconut milk brings a totally new dimension and flavour that is more my own. Fresh orange and lemon juice make this Popsicle burst with clean and freshening flovours that are sure to beat the hot August days (or mornings!)
Recipe: (Makes 6 medium Popsicles)Print it Here
1 Can Full Fat Coconut Milk, chilled overnight
2 Medium Bananas, fresh or frozen
Juice of 1 Navel Orange
Juice of 1 Lemon (about 4 Tbsp)
4 tsp. Honey (or liquid sweetener of choice)
1. Combine the coconut milk, banana, orange and lemon juice in a blender and mix until smooth.
2. Add honey or liquid sweetener of choice until desired level of sweetness is achieved. This will depend on the fruit you use and your own taste.
3. Freeze until firm.
Secondly, inspired by the reinvention of grandma’s recipe, I thought I might give a swing at re-working a summertime treat my mum used to make my little sister and I. Although we referred to these as “milkshakes”, they were simply frozen banana, milk, cocoa, and a little sweetener, all blitzed in the blender. Subbing the milk for coconut milk and adding some avocado for extra creaminess, my version of these puppies taste just as good as what I remember.
Chocolate Puddin’ Pops
Recipe: (Makes 6 medium popsicles)
1 Can Full Fat Coconut Milk, Chilled
2 Ripe Avocados
6 Tbsp. Cacao (or Cocoa) Powder
4 Tbsp. Liquid Sweetener of Choice (I used honey)
1 tsp. Vanilla Extract
4 Tbsp. Cacao (or Cocoa) Powder
4 Tbsp. Coconut Oil
4 tsp. Liquid Sweetener (I used Honey)
Pinch of Sea Salt
1. Combine the coconut milk, avocados, cacao, sweetener, and vanilla together in a blender and process until smooth. Taste and adjust sweetness if needed
2. Divide mixture among molds and freeze until firm.
3. Once set, melt the ‘drizzle’ ingredients over low heat and drizzle over the pops. It’s difficult to make them look pretty, but it tastes so darn good.