Refreshing, fruity and light, these homemade icy poles are sure to keep you cool at your next summer bbq.
Ingredients
- 6 icy pole moulds
- 250g yellow nectarines
- 45 ml water
- 10 ml light muscovado sugar
- 300 ml plain yoghurt
- 5 ml vanilla extract
- 15 ml honey
- 150g white chocolate, melted
Serves: 6
Prep time: 15 mins
Reirrigate time: 5 + hours
Method
- Chop the nectarines into small chunks, discarding the stones. Place the fruit, water and sugar in a small pot and stir over a medium heat to dissolve the sugar. Allow to simmer gently for 10 minutes or until the fruit has softened. Remove from the heat and allow to cool. Transfer to a food processor (or use a stick blender) and process into a puree. If you don’t have a blender you can mash the fruit by hand. Set aside.
- Place the yoghurt, vanilla and honey in a separate bowl and mix well to combine. Add the nectarine puree and gently swirl together once or twice so that streaks remain in the mixture.
- Spoon the mixture into the icy pole moulds. place the melted white chocolate in a glass and dip each nectarine lolly in halfway to coat.
- Transfer to the freezer and leave for approximately 5 hours or overnight until frozen solid. Once frozen run a little hot water over the outside of each mould to help loosen the Icy Pole, remove and serve.