I welcomed with huge open arms Sykes Cottage’s challenge to create our own ice lolly recipe. The weather has certainly been more positive the past few weeks and it’s just been beautiful. We could have done with the ice lolly moulds and challenge a lot sooner!
- 300ml of Milk
- 2 heaped tablespoons of Strawberry Milkshake Powder
- Ice lolly moulds/sticks
- (We have a personal blender that has a bottle attached, I’m assuming you get the same result by hand whisking or with an electric whisk) Add the milkshake powder to the milk and whisk together. I used quite a bit of powder because I wanted a strong flavour. You can also choose to do it with any flavour.
- Add a teaspoon of sprinkles to the bottom of you ice lolly. Sprinkles don’t freeze very well when added like this but add a little bit of texture.
- Pour the milkshake over the top of the sprinkles into your mould very slowly.
- Place the sticks/tops on top. Place in your freezer for at least 4 hours.
- When solid, you may need to run the moulds under some warm water for a few seconds to be able to gently wiggle and release your lollies from their mould.
It sounds silly but I had no idea the sorts of things you could create as ice lollies. Even when the weather is much cooler I still think ice lollies and ice cream are a great little treat for after dinner. Our strawberry milk sprinkle lollies were very yummy, the girls loved them and it’s a great way of adding some calcium into my girls diets. I’m thinking of swapping the sprinkles for chocolate next time.
(We were challenged to create an Ice Lolly by Sykes Cottages. They gave us a little bit of spending money, the ice lolly moulds and recipe book for the purpose of this post)