These Ice Lollies are the perfect summer treat. They are a through back to the delicious taste of our very own childhood as they have more than a faint similarity to Soleros.

I have adapted the recipe from one originally written by Ottolenghi, a major DW influencer. However, our version has significantly less added sugar, in fact practically none.

We taste tested these lollies a couple of weeks ago and we had two very opposite reactions.  Rupert refused to eat them because they were too cold (he had loved them in the heat of last summer), whereas Indy absolutely loved her very first ice cream experience!!

Recipe 

Serves: 6 100ml lollies ( I use special baby moulds, about 50ml in size)
Prep time: 5 mins
Cooking time: 15 mins
Stage-appropriate: From 6 months
Freezer friendly: Yes 
Little people participation: Once your little person is able to tip and stir this is a great recipe to get them involved with. At 13 months I would get Rupert tipping the pre-measured ingredients into the bowls.

  • 250 ml double cream
  • 1 tsp cornflour
  • 1/4 tsp vanilla bean paste
  • 2 tsps of maple syrup 
  • 300g of Pre-prepared mango
  • 1/2 tin peaches in fruit juice (not in sugar), drained (220g net weight)
  • 180g creme fraiche
  • 2 passion fruits, flesh scooped out and skin discarded
  • 6 lolly moulds
  1. Put the double cream, cornflour, vanilla, and maple syrup into a saucepan and warm over low heat for around 5 mins, continually whisking. Empty into a bowl and leave to cool, once cool transfer to the fridge to chill.
  2. Put the mango and peaches in a blender and blitz smooth. Tip into a bowl, stir in the passion fruit pulp.
  3. Once the cream mix is fully chilled, put it into the bowl of a stand mixer (or use a hand mixer) and add the creme fraiche. Whip on medium speed till you achieve very soft peaks.
  4. To assemble the lollies, pour alternating layers of the cream and fruit mixtures into the moulds to create a ripple effect. Tap the moulds a few times to make sure they are completely filled with the mixture and that there are no air pockets.
  5. Freeze until solid, at least five hours. To release, dip the moulds in hot water and gently pull out the lollies.