It might be the middle of Winter here in Australia, but in this house, we don’t let a little thing like freezing temperatures get in the way of doing the important things in life – like eating ice-cream. It’s never too cold for ice-cream! So when R saw our popsicle moulds in the cupboard and pleaded with me to make a batch of icy treats, who was I to argue? We had bought most perfect, sweet, plump strawberries from the market, and so our decision was made – strawberry ripple ice-cream was on the menu!

I’d never made anything like this before so I kind of winged it but it’s not rocket science. Really, we’re talking ice-cream, strawberries and honey ~ there is no possibility of error. Whatever you do it’s going to taste amazing. All of the measurements listed below are approximates. I just used however many strawberries we had on hand, added a few dollops of yogurt and just used however much ice-cream I thought would go well with the quantity of syrup that we had made. Trust your own judgement and have fun with it!

Honey and Strawberry Ripple Ice-Cream Popsicles

INGREDIENTS

250gm (1/2 pound) of strawberries
1/2 cup sugar
1 tablespoon lemon juice
1 tablespoon of water
4 heaped tablespoons of plain yogurt
2 tablespoons of honey 1 litre (2 pints) of vanilla ice-cream
(The lemon juice is totally optional. If you don’t have a lemon on hand, just substitute with water)

HOW TO MAKE

1: Mash the strawberries using a potato masher

2: Add the strawberries, sugar, lemon juice and water to saucepan

3: Cook over medium heat, stirring occasionally,until sauce thickens. Ours took about 7 minutes

4: Pour the mixture into a baking tray lined with baking paper or a bowl and place in the fridge until it has cooled. The mixture will be VERY hot. This step is definitely not for the kids.

5: Take the ice-cream out of the freezer and allow to soften slightly, then spread it into a baking tray lined with baking paper.

6: Add the yogurt to the ice-cream and mix together.

7: Drop spoonfuls of strawberry sauce onto the ice-cream as illustrated above.

8: Using a spoon, drag the sauce through the ice-cream so it forms ripples. Next, drizzle the honey over the top of the ice-cream.

9: Scoop the ice-cream into the popsicle moulds and freeze. We also froze some of the mixture in the baking tray, to be served in bowls. If you’re having trouble removing the popsicles from the moulds, try running hot water on the outside of the moulds to soften the ice-cream. They should slide our pretty easily after that.

10: ENJOY! This was sooo good! The yogurt was perfection and the honey ripples were little bursts of heaven. A word of warning though – don’t grab a spoon for a quick “taste-test”, you know, just to see. R and I tried that and before we knew it, we’d devoured half the bowl. We were jut standing there at the kitchen bench, two spoons, one bowl and lots of “mmmm’s” and “yummm’s” and before you could say “who says ice-cream has to be a summer dessert”, it had all but disappeared!

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