We all need lots and lots of ice lollies here! Summers seem to be getting hotter even in the UK where I’m on holiday visiting mum. But back in Barcelona there’s an army of delicious homemade ice lollies waiting in the freezer to cool me right down. Hurray! How did this happen? Well just before setting off on my travels there was a huge dilemna: what to do with those trays of lemon squares and chocolate chip cookies? Er … put them in ice-lollies of course! Luckily there was no leftover chicken. And the popsicles are downright delicious! I love them all but will whisper to you very confidentially that these chocolate chip cookie and cherry ice lollies might be my favourites! The delicious optionally glutenfree Double Tree Hilton-style cookies from a previous post are crumbled into standard plastic popsicle moulds where the sweetness is balanced out by swirling in natural skyr and greek yoghurt flavoured with pure vanilla extract and a little maple syrup, all interspersed with lovely fresh cherries. You can imagine the refreshing decadent yumminess…
Nom nom nom.
The chocolate chip cookies with ground oats and chopped walnuts are amazing and you can find the recipe here. This is them posing for a group photo.
Feel free to crumble in your own cookies or anything else – pound cake, fruity muffins, apricots, nectarines, … These lemon square and raspberry ones are like yummy frozen cheesecake on a stick (recipe here).
Hybrid cake popsicles are the new summer fashion. Or not. But they should be. 😉 Cakesicles? Calollies? Cookiesicles? Yup, inventing hybrid names is not easy! Any suggestions? Or let’s just eat one.
Here’s how to make them. It’s not rocket science. Which is handy as it was almost too hot to think in Barcelona.
For 6 medium-sized lollies. Quantities and ingredients are very flexible, to taste.
- 125g/4.4oz Natural unsweetened Skyr (or Kefir/Greek-style yoghurt/Quark, etc)
- 125g/4.4oz Natural unsweetened Greek-style yoghurt (or the options above)
- 1 – 2 tbsp (20 – 40g) pure maple syrup or honey, to taste
- 1 tsp pure vanilla extract, to taste
- 5 – 6 medium-sized chocolate chip cookies, preferably homemade (1 per lolly or a bit less)
- 30 – 40 cherries, to taste – stoned then halved
Mix the skyr and yoghurt (or quark, kefir, etc) in a bowl with the vanilla and maple syrup, to combine. Crumble 1/4 cookie into each popsicle mould then add 1 or 2 cherries (stoned then halved) and a tablespoon or so of mixture from the bowl. Mash a little with a stick so the mixture coats the cookie and mould. Repeat until the moulds are filled. Insert the stick. Freeze overnight. To unmould hold under tap of hot running water 10 to 30 seconds. Eat. Chill (you, not the lolly).
Keeps in the freezer up to 2 months or so but probably best during the first few weeks.
Here’s my watercolour collage illustrated recipe for you.
A nice summer break amateur painting activity. 🙂
Holidays and inspiration
I’m loving the summer holidays and lollies. But this will probably be my last ice lolly post for a while. Need to make other stuff! Been in London and Paris with mum eating really inspiring outstanding cakes and pastries! Check out Cakes and Bubbles in London set up by the world’s finest pastry chef Albert Adrià with his original, light and delicious creations including the famous baron bigot brie cheesecake.
And in Paris there was our favourite apricot tart from Du pain et des idées …
… and Boulangerie Utopie where we had a charcoal sesame roulé and other delicious cakes. Sorry, half-eaten – oops.
All sooo delicious!
Of course sometimes the simple things in life are just as good. Fancy a half-healthy chocolate chip and cherry ice lolly? Refreshing and so very yummy!
Farewell dears, thanks for dropping by! Wishing you a very cool summer or winter with lots of happy no-baking, baking and eating! 🙂 Lili x
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