A round up of summery frozen treats from fellow bloggers.
Camilla at Fab Food 4 All is the queen of making great use of the random ingredients she has to hand – often from her amazing supermarket bargain runs – and these Strawberry Banana Custard Ice Lollies are no exception. She added melted chocolate and sprinkles to make them even more special.
How elegant do these wonderful Prosecco Elderflower Popsicles look? Nicky from Kitchen Sanctuary has made a very grown up ice lolly that wouldn’t look out of place in the glitziest of garden parties.
For her summery Mixed Berry Granita Nayna of Simply Sensational Food has combined a selection of in-season berries with a little sugar and water. After blitzing, the mixture is poured into a tub and frozen, making sure to stir a few times as it freezes.
May from Eat Cook Explore has combined blueberries, yoghurt, creme fraiche and honey for her refreshing and light Blueberry Yoghurt Ripple Ice Lollies.
Lisa from Cookwitch Creations is a blogger who loves to experiment. For this Cashew Cocoa Iced Dessert she’s combined cashew nuts, dates, pistachios, honey, cocoa and vanilla to create a layered sliceable block.
I’ve been revelling in Indian Kesar mangoes this year. Towards the end of one big box I had a few that ripened all at once and needed using up. Inspired by the increasingly popular Indian drink, mango lassi, I created these rippled Mango Lassi Ice Lollies.
Janice of Farmersgirl Kitchen was also inspired by my favourite fruit. For her Mango Mousse Ice Lollies she created a clever dessert that can be served chilled as a mousse or frozen to make ice lollies – two desserts in one. I love the melted chocolate and coconut flake jackets too!
Like us, Heidi of Kitchen Talk also has an allotment. Unlike us, her strawberries are cropping well and she used some of her harvest to make this Strawberry and Coconut Ice Cream with its pretty ripple effect.
Claire aka the Foodie Quine made these lovely Peanut Butter Ice Lollies with a melted chocolate and roasted peanuts coating. The base combines flavoured yoghurt and custard with smooth peanut butter for a rich lolly with lots of flavour.
Putting the rest of us to shame, Claire created a second frozen treat in June – this very grown up Bloody Mary Sorbet inspired by gazpacho soup. Adding alcohol to frozen treats is also a great way to keep them that little bit softer, making it easier to scoop and serve.