Do they eat popsicles outside of Croatia? No… :)
Sometimes I’m like a kid. And sometimes I just need something that will remind me of childhood.I remember, long ago when I was a kid, mom got some plastic molds for ice cream. I loved to experiment with them, but in the end it somehow always came down to frozen juice and ‘slush’ ice cream.
Recently I stumbled on these molds. I decided to re-cast in the quest for a recipe for the wonderful, creamy ice cream on a stick. Only… Now I have another element that I wanted to meet – for it to be healthy. But there will deffinitelly be a place for those less healthy during the summer ;)
Why yogurt? Because most of all I love ice cream with the yogurt flavor, and the Greek yogurt is creamy and not at all watery. Excellent pasture with fruit. On the other hand, banana also has a creamy structure when blended, so I thought this was the perfect base. And then raspberries, which I adore. And all of this is done in less then 10 minutes. There can be nothing wrong with it…
- 300 g Greek yogurt
- 1 banana
- 100 g raspberries
- 3 tablespoons agave syrup
- Mix the banana in a blender until it becomes creamy. Add the yogurt and the agave syrup and stir well. Devide in two parts.
- Thaw the raspberries if frozen and also mix in a blender. If you do not want small pieces of raspberries in your ice cream, push the raspberries through a fine sieve to get a puree and mix with one-half of the banana mixture. Alternately fill molds with pink and white cream and place in freezer. It took me about 6 hours for them to freeze completely.
- That's it, enjoy the ice cream - especially if you have kids :)
- A little tip: if you can't remove ice creams from the molds, first soak the entire mold for 30 seconds in luke warm water.