In celebration of the launch of our Hand Cream Pops Collection, we partnered up with foodie blogger, Chloé Sucrée (@beingbiotiful) in the creation of 3 exclusive Summer Ice Pop recipes inspired by our 3 new hand creams to keep you refreshed during the hottest months of the year.
(Meet Chloé) What started as a hobby ended up being her career and passion. Chloé Sucrée is the founder of the healthy food account @beingbiotiful and the author of 3 cook books. Just like our new products, Chloé’s recipes include all-natural superfood ingredients which take care of you. Let’s start cooking!
Coco Cooler
Prep Time: 30 minutes + Freeze time
Servings: 8 Ice Pops
Ingredients:
- 2 cups / 500 ml diced frozen canned coconut milk
- 1/2 cup / 50 g of grated coconut
- 1/3 cup / 80 ml non-frozen coconut milk
- 6-8 stems of lavender (optional)
- 1 teaspoon vanilla
- 1 lime
- 3/4 tablespoons of honey
- 3 peaches
Steps:
1. Pour the coconut milk into an ice cube mold and freeze for about 2 hours.
2. Cut the peaches into cubes and put them on a baking sheet with a little coconut oil. Bake at 180ºC for about 20 minutes.
3. Put the frozen coconut milk in your blender or food processor with the grated coconut, the coconut milk, the lavender, the teaspoon of vanilla, zest and juice of ½ lime, the 2 tablespoons of honey and blend until texture is creamy.
4. Pour a little into the molds, add a little roasted peach, more ice cream and roasted peach to have as layers. The idea is to create a "marbling" effect. Put an ice cream stick in each one and put in the freezer overnight.
5. Remove from the freezer, pass the mold through warm/hot water for a few seconds, without getting the ice creams wet and remove them carefully. Ready!
Carrot Kick
Prep Time: 10 minutes + Freeze time
Servings: 8 Ice Pops
Ingredients:
- 1/3 cup / 50 g cashews
- 1 cup / 250 ml orange or carrot juice
- 1 cup / 250 ml coconut milk
- 1 cup / 250 ml chopped carrots
- 1 banana
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cardamom powder
- 1 tablespoon fresh peeled ginger
- 1 piece of fresh peeled turmeric
- A pinch of salt
- 3 tablespoons maple syrup
Steps:
1. Remove from the freezer, pass the mold through warm/hot water for a few seconds, without getting the ice creams wet and remove them carefully. Ready! 1. Let the cashews soak for 2 hours. Drain them.
2. Put them into a blender or food processor together with the orange juice, the coconut milk, the chopped raw carrots, the banana, the teaspoon of ground cinnamon, the ½ teaspoon of ground cardamom, the tablespoon of fresh ginger, a piece of peeled fresh turmeric, 1 pinch of salt and 3 tablespoons of maple syrup.
3. Blend until creamy and pour into the ice cream molds. Put an ice cream stick in each one and put in the freezer overnight.
4. Remove from the freezer, pass the mold through warm/hot water for a few seconds, without getting the ice creams wet and remove them carefully.
Fig Fizz
Prep Time: 15 minutes + Freeze time
Servings: 8 Ice Pops
Ingredients:
- 12-14 frozen figs
- 150g unsweetened greek yogurt
- 1 teaspoon vanilla- A pinch of salt
- 4 tablespoons of honey (optional)
- 80 g of chopped dark chocolate
- 2 tablespoons cocoa nibs
- 2-4 tablespoons white tahini
Steps:
1. Cut the figs in 2 and freeze them for about 3 hours.
2. Put the frozen figs, the greek yogurt, the teaspoon of vanilla, the pinch of salt and the 2 tablespoons of honey in your blender or food processor. Blend until creamy.
3. Add the chopped dark chocolate and cocoa nibs and mix with a spoon or spatula.
4. Add 2 tablespoons of tahini and with a toothpick make ripples to create a more beautiful effect. If you want it colder or with more ice cream texture, you can put it into a tupperware for 1 hour in the freezer.