Ice-cream cool

Green Lifestyle

These refreshing summer treats are low in sugar and free from artificial colourings.

Mango Fro-Yo Pops

Mango Fro-Yo Pops

Credit: Photo by Steve Brown; Styling by Tracy Rutherford

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If you like to know exactly what’s in the treats your family eats – and avoid artificial colourings and flavourings – these delicious icy dishes from Tracy Rutherford will do the trick. The kids will love the Mango Fro-yo Pops, while the Chai Spiced Ice-cream is a little more sophisticated – perfect for impressing dinner party guests.

Mango Fro-yo Pops

Makes 12
Preparation time: 15 minutes + draining and freezing

500 g Greek yoghurt
3 mangoes
1 teaspoon honey

– Line a sieve with a layer of muslin and place over a bowl, making sure there is plenty of space under the sieve. Spoon the yoghurt into the muslin, gather up the ends and twist to enclose. Place into the fridge for about 4 hours to drain.

– Cut the mango flesh from the skin and stones and place into a food processor. Process to a purée. Add the drained yoghurt (without the liquid 'whey' from the bowl – you can use this in other recipes) and the honey. Process until combined.

– Pour into twelve ¼ cup (60 ml) capacity icy-pole moulds and freeze for 30 minutes until starting to firm up. Insert icy-pole sticks and freeze overnight. To remove from the moulds, wrap in a wet dishcloth (not warm) for about 30 seconds, then use stick to pull out.

Watermelon, Lime & Coconut Water Granita

Makes about 2 litres
Preparation time: 20 minutes + freezing
Cooking time: 5 minutes

¼ cup (55 g) caster sugar
3 kg watermelon, peeled and chopped
2 cups (500 ml) coconut water
Juice and finely grated rind of 2 limes

– Combine the sugar and ¼ cup (60 ml) water in a small saucepan and stir over low heat without boiling until the sugar has dissolved. Cool.

– Purée the watermelon in a food processor until smooth.
Mix with the sugar syrup, coconut water, lime juice and rind. Pour into a large shallow container, cover and freeze for about 2 hours, until frozen around the sides. Use a fork to stir, scraping the sides, until evenly mixed.

– Return mixture to the freezer. Stir and scrape every 2
hours to create a grainy texture, then freeze overnight. To serve, scrape with a fork, then spoon into dishes.

Chai Spiced Ice-cream

Makes about 600 ml
Preparation time: 20 minutes + chilling and freezing
Cooking time: 15 minutes + standing

1 cup (250 ml) milk
300 ml cream
3 tsp black tea leaves
5 cardamom pods
1 cinnamon stick
3 whole cloves
½ tsp ground ginger
6 egg yolks
½ cup (110 g) caster sugar
Chopped roasted almonds and sweet biscuits, to serve

– Combine the milk, cream, tea leaves and spices in a medium saucepan. Place over medium-low heat and slowly bring to the boil. Turn off the heat and stand for 15 minutes.

– Use a wire whisk to whisk the egg yolks and sugar until thick, creamy and pale in colour. Reheat the milk mixture until hot. Slowly pour onto the egg mixture, whisking constantly. Wash out the saucepan.

– Strain the mixture through a fine sieve into the saucepan. Stir with a wooden spoon over low heat for 10 minutes, until mixture thickens. Don’t let it boil, or it will curdle. It is ready when you can run your fingertip through the mixture on the back of the spoon and a line stays in place.

– Transfer to a clean bowl and set aside to cool, stirring occasionally to release the heat. Cover and refrigerate until chilled.

– Churn* in an ice-cream churn according to manufacturer’s instructions. Place into an airtight container and freeze until firm. Serve with a sprinkling of chopped roasted almonds and sweet biscuits.

*Note: If you don’t have a churn, freeze mixture then break up and process or beat with electric beaters in a chilled bowl. Return to freezer. It won’t be quite as creamy, but it will still be good.

Raspberry Rose Semifreddo

Makes about 2 litres
Preparation time: 20 mins
Cooking time: 5 mins + overnight freezing

3 eggs
3 egg yolks
¾ (165 g) cup caster sugar
1 tsp rosewater
600 ml cream, whipped
125 g raspberries, roughly crushed with a fork
½ cup (65 g) pistachios, chopped

– Put the eggs, yolks and sugar into a heatproof bowl (glass is best). Place over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Using electric beaters, beat for 5 minutes, until very pale, thick and increased in volume. Remove the bowl from the pan. Add the rosewater and beat briefly to combine.

– Use a large metal spoon or rubber spatula to fold the cream through the egg mixture until evenly combined. Lightly fold in the raspberries and pistachios. Transfer to
a container, cover and freeze overnight, until firm.

Tutti Frutti Ice

Makes about 1 litre
Preparation time: 20 minutes + freezing

5 ripe bananas, frozen hard*
250 g strawberries, washed and hulled
Pulp of 6 passionfruits
270 ml coconut cream
½ vanilla bean

– Take the bananas from the freezer and allow to soften
for 10 minutes. Cut off the ends, and cut in half. Use a small knife to start cutting off the skin, then prise it off with your fingers. Cut into rough chunks.

– Combine the banana chunks, strawberries, passionfruit pulp and coconut cream in a food processor. Use a small knife to split the vanilla bean lengthways and scrape out the tiny seeds. Add the seeds to the food processor.

– Process until well combined and smooth. Pour into a 1-litre capacity container, cover and freeze for 8 hours, or until firm. If you can, stir occasionally so it freezes more evenly and quickly.

– Remove from the freezer and stand for 10 minutes
before serving, to soften.

*Note: This is a great way to use up over-ripe bananas;
just put them in the freezer to keep for this recipe.