Froyo Lollies

This #sunny weather has got us craving some ice-cold treats while we’re at home! ☀️ Swap the ice-cream van for some #homemade Ribena blackcurrant #froyo lollies – creamy, refreshing, and super easy to make for the whole family🍦.

Overview

Cooking Time

25 mins

Total time

25 mins

Serves

5-6 (depending on glassware)

Ingredients

  • 300ml Yoghurt (low fat, natural, Greek, dairy free whatever you have)
  • 100ml oat milk (or whatever you have cow/non diary)
  • 2 ripe bananas, sliced
  • 30g blackcurrants (fresh or frozen) plus a few extra to add to the popsicle moulds
  • 1 tbsp. honey
  • 50ml Ribena Blackcurrant No Added Sugar Squash

Method

Step 1

In a blender add all the ingredients, mix until smooth. 

Step 2


Add a few blackcurrants to each popsicle mould before pouring in the mixture. 

Step 3

Freeze for 20 minutes then remove and add the lolly sticks (the mix should be firm enough to allow the sticks to remain upright).

Step 4

Freeze for at least 4 hours or even better overnight. 

Step 5

Run each lolly compartment under hot water for 5-10 seconds to loosen and release your lolly. Enjoy!