Summery Sweet Treats

When I was a kid Friday was ice cream day! Every Friday afternoon after school my brothers and I would visit the convenience store over the road to buy an ice cream of our choice. My preference was usually a Bubble O'Bill because, as well as the ice cream, you got a big GUM BALL (!) inside a cowboy face... what kid wouldn't want that?

These days I'm trying to be a little more health conscious because my metabolism isn't quite what it used to be! But Friday can still be ice cream day with a few healthy ingredients and a few minutes of your time. In fact, every day could be ice cream day from here forward!

I've included two delicious recipes below, but you can tweak them to your favourite tastes. If you love lime, then add more lime juice and maybe some lime zest. If you love coconut (and anyone who knows me, knows this is one of my favourites!) then add more coconut milk, or maybe sprinkle the chocolate-dipped ice creams with toasted coconut. The possibilities are endless!

I came to the shocking discovery this summer that not everyone likes mango... how can this be! So further down I've included some other great ingredient combinations for creating your own deliciously healthy ice creams and iceblocks.

Even further down I've included a few tips and tricks to save you a few cents and keep your whole family happy!

MANGO, COCONUT & LIME ICE CREAMS

INGREDIENTS:

2 Ripe Mangoes

250ml Coconut Milk

Juice from 1 or 2 limes (to taste)

TO MAKE:

Scoop the flesh out of the mangoes by cutting off the cheeks and using a spoon to scoop out the fruit. Blend all ingredients together in a food processor, blender or nutri-bullet until smooth. Pour into ice cream moulds. If the ice cream sticks don't stand up straight in your ice cream, freeze for about 30 minutes before inserting them.

MANGO, COCONUT & BANANA ICE CREAMS DIPPED IN CHOCOLATE AND PISTACHIO NUTS

INGREDIENTS:

2 Ripe Mangoes

250ml Coconut Milk

1 Banana

100g Dark Chocolate (use good quality dark chocolate, I used Lindt 85%)

30g Pistachio Nuts

TO MAKE:

Scoop the flesh out of the mangoes by cutting off the cheeks and using a spoon to scoop out the fruit. Blend the mango, coconut milk and banana together in a food processor, blender or nutri-bullet until smooth. Pour into ice cream moulds. If the ice cream sticks don't stand up straight in your ice cream, freeze for about 30 minutes before inserting them.

Once frozen, roughly chop the pistachio nuts and melt the chocolate over a double boiler or in a microwave (be careful to stop and stir every 30 seconds to avoid burning your chocolate). Allow the chocolate to cool for a few minutes before dipping your ice creams into the chocolate and sprinkling with chopped pistachio nuts. The cold ice cream will cause the chocolate to set quickly so it works best to sprinkle with the nuts as soon as you've dipped your ice cream in the chocolate.

Place your finished chocolate covered ice creams into little plastic packets like this one below (bottom right) and secure with string or a rubber band before placing back into the freezer until you're ready to eat them (although I'm sure that won't be long!). I found these plastic packets at the supermarket.