Frozen yoghurt ice creams

I don’t remember any family from my childhood that didn’t have Tupperware icy pole moulds!

There are loads of different moulds you can buy now, but whichever you choose to use, they are fabulous for making simple, healthy, tasty, waste free desserts.

This recipe is very flexible. Make it more or less creamy depending on the amount of yoghurt you use. It’ll be less ice creamy and more of an icy pole if you leave out the banana and switch to other fruit.

In our freezer we had a heap of mango left over from a self picking expedition where we went slightly (*understatement!) overboard! And then we had 2 bunches of our homegrown bananas ripen very quickly so we’d peeled and frozen them too. So when we were after dessert these were a no-brainer!

  • 4 mango cheeks, frozen or fresh (tinned peaches or apricots are a great alternative here)
  • 2 medium frozen bananas
  •  approx 400g of yoghurt of choice (dairy, soy, coconut and almond all work well)
  • Optional: 1 tbsp honey or maple syrup

Put everything in a high powdered blender/bullet/thermo machine and blitz until very smooth. If you’re using a thermo machine, make sure you drop frozen chunks of fruit through the top on to already spinning blades. Start at Speed 4 and then work up to 8 for a smooth finish.

Pour into your moulds. This quantity fills 12 of the Tupperware moulds pictured.

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Stick in the freezer for 4 hours, or until frozen.

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Enjoy!

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P.S. Our Dairy and soy yoghurt recipe is linked above, but if you can have tree nuts, and you want yo buy your yoghurt, we have recently found a GF, DF almond milk yoghurt that is really yummy

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