My three children are big fans of the Fab Ice Lolly; layers of strawberry and vanilla ice coated in chocolate and sprinkles. I’m not even sure I’ve ever tried the shop bought version myself, having never been introduced to them until I moved to the UK, but apparently they are Britain’s favourite ice lolly!
I’ve become a recent convert to the wonderful world of coconut milk ice cream recently, after I was sent a copy of Aimee Ryan’s Coconut Milk Ice Cream to review.
Her book is filled with more than 80 fantastic dairy free, grain free and refined sugar free recipes including one for Chocolate-Covered Strawberries & Cream Pops based on the Fab lolly.
Aimee’s original recipe uses maple syrup which I don’t have in my cupboard at the moment, so I adapted it with the ingredients I had on hand – namely plenty of caster sugar and a bag of frozen mixed red forest fruits dug out from the bottom of the deep freeze.
Delicious! These are so simple to make and they taste FAB! The coconut milk ice has a wonderful coconut vanilla flavour and combined with the dark chocolate coating and sprinkles, well, it certainly made me feel like a child again. That and the fact I ate mine whilst swinging as high as I could on the swing set in the local play park!
To read the book review and a gorgeous recipe for Mayan Chocolate ice cream and for your chance to win a copy of Aimee’s book for yourself see my giveaways page!
I’m linking this recipe up with two blogging challenges: Kavey Eats hosts a fantastic Bloggers Scream for Ice Cream challenge which is all about fruit this month, and Four Seasons Food, co-hosted by Louisa over at Eat Your Veg and Anneli at Delicieux and guest hosted this month by Tina at The Spicy Pear is all about summer food in the colour red.