If you’re trying to cut out sugar, reduce your carbs or just want to eat healthily these ice lollies are a great way to get your ice cream fix. I used Ravifruit Morello cherry puree available online. Funkin is another brand available from drinks shops and used a cocktail mixer. If you can’t get hold of Morello Cherry Puree then use fresh cherries, pitted and crushed through a sieve.
Make 4-6 ice lollies depending on the size of your mould
400ml can coconut milk (full fat, don’t use the low fat stuff it’s horrid)
50g Sukrin (this is a zero carb, zero sugar sweetener made from Erythritol and Stevia and available on line), or caster sugar if you’re not keeping off sugar
200ml Morello cherry puree
- Put the coconut milk can into fridge 24 hours before use to chill so the coconut solids move to the top of the can and solidify. If you’re in a hurry skip this part, the lollies will still taste good but not as creamy.
- Remove the coconut milk can from the fridge and carefully remove the lid. Scoop the coconut solids into a bowl with 2 tablespoons of the clear coconut liquid. Whisk to loosen, adding a little more coconut liquid if necessary to achieve a thick pouring consistency. Stir in the Sukrin or sugar.
- Pour a little of the puree into each of the ice lolly moulds. Keeping a little puree aside pour the remaining puree into the coconut milk and gently swirl making sure not to mix it in too well as you want a ‘ripple’ effect so you can see the colours. Pour the rest of the puree on top of the swirled coconut milk.
- Freeze until solid.