Method

You will need lolly moulds (we used 8 x70ml)

For the first layer of the ice lolly, whizz in a blender 200g of the strawberries 2tbsp of maple syrup and the juice of a lime. Blend until the strawberries are completely smooth and pureed. Pour into lolly moulds, about one third in each. Put into the freezer for a minimum of 45 minutes, or until set.

Meanwhile, to make the smoothie part of the lolly, add to the blender , the rest of the strawberries, basil leaves, 3tsp of maple syrup, coconut cream, zest of two limes, juice of one lime and the flesh of the avocado. Blend for a couple of minutes until smooth and creamy and store in the fridge for the remainder of the 45 minutes.

When the first layer of the lolly is set, fill the moulds to the top with the smoothie mixture, leaving a little room at the top of each mould for the lolly mixture to expand as it freezes. Add a lolly stick and lid to each mould and put back into the freezer for 6-8 hours or until frozen. For best results freeze overnight.

When ready to serve, hold the moulds under a cold water tap to release the lollies. 

Using the tastiest of summer seasonal ingredients to make healthy and delicious ice lollies that are plant-based and refined sugar free, 100% naturally!