It’s hot, humid, and stormy — the kind of weather where even the ice cream maker gets a day off. These simple ice lollies are made with the flesh of ripe, juicy peaches and a touch of Greek yoghurt. Lightly sweetened and wonderfully refreshing. Because of the high fruit content, these are best made in lolly moulds — they won’t have the scoopable texture of traditional ice cream, but instead a naturally icy, juicy bite. Delicate in flavour, cooling and perfect for summer.
Makes: 10 ice lollies.
Ingredients for peach & Greek yoghurt ice lollies:
- 1 kg ripe peaches (about 6 large)
- 3 tablespoons acacia honey or golden syrup
- 125 g Greek yoghurt
Halve the peaches and remove the stones. Place them cut-side up in an ovenproof dish and drizzle the flesh with honey. Roast at 200°C for about 20 minutes, until soft and juicy. Remove from the oven and allow to cool completely.
Peel off and discard the skins from the cooled peaches. Blend the flesh until smooth, including any juices from the baking dish. Add the Greek yoghurt and blend again until fully combined. Pour the mixture into ice lolly moulds, insert sticks and freeze — ideally for 24 hours.
Enjoy!
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