Rose Plum Yoghurt Ice Lollies made with just 3 ingredients
We may not be having the best summer ever here in Cornwall, but we have had a few warm and sunny days. We even had a whole week where it was actually way too hot. When it’s that hot, all I want to eat is cool foods and ices. I headed for the freezer, but when I got there, the freezer was bare – of ice cream anyway. To avoid another Mother Hubbard moment, I converted a large bag of cheap seasonal plums into these rose plum yoghurt ice lollies.
I’ve been admiring the wonderful ice lollies that have been springing up all over the net this summer, so a few weeks back, I took the plunge and bought myself some ice lolly moulds. As soon as they arrived, I realised it was not going to be as easy as I’d imagined. I needed a considerable amount of clear space in my overcrowded freezer. A bit of lateral thinking was required. I managed to squeeze some ice packs into the freezer and as soon as they were solid, I whipped them out into a cool bag along with some of the contents. This created enough space for my lolly mould and the rose plum yoghurt ice lollies were good to go.
Making the rose plum yoghurt ice lollies was simple. It was just a case of stoning the plums, whizzing everything up in my trusty Optimum 9200A power blender and filling the moulds. When it came to releasing them, however, I was a bit trepidacious; I had visions of limpet lollies steadfastly refusing to budge. There were no accompanying instructions, but I guessed dipping the mould into warm water might be a good idea. I’ve subsequently learnt that’s exactly what you’re meant to do.
The rose plum yoghurt ice lollies were a first attempt and one I was pleased with: they were tangy tart and refreshing. My rose syrup gave just a hint of delightful floral sweetness which complemented the plums beautifully. All we need now is some more hot weather.
- 8 large purple plums (400g)
- 500g Greek yoghurt
- 4-8 tbsp rose syrup - depending on how sweet the plums are and how tart you like your lollies.
- Wash and stone the plums.
- Whiz in a high speed blender with 4 tbsp of rose syrup - I used my Optimum 9200A for 20 seconds.
- Add the yoghurt and whizz together until just mixed. Taste for sweetness and add more rose syrup as necessary.
- Pour into 10 ice lolly moulds + 2 philadephia tubs.
- Push a wooden stick into each mould.
- Freeze for a minimum of 2 hours or until completely solid.
- Dip the moulds into hot water for 15-30 seconds, then pull the lollies out by their sticks. If they are difficult to remove, dip in hot water for a few more seconds.
- This quantity makes more than the quantity needed for 10 ice lollies, but can be poured into little plastic tubs and served as ice-cream.
- If you don't have rose syrup, use 2-4 tbsp sugar instead with a little rose water or a drop or two of rose oil.
- Any plums can be used here but the more purple they are, the better colour you will have.
I’m sending these rose plum yoghurt ice lollies to Kavey Eats for Bloggers Scream For Ice Cream (BSFIC), where the theme this month is fruit.
Other recipes for fruity ice lollies you might like
- Eton mess ice lollies via Kavey Eats
- Four fruity frozen treats – no added sugar via Family Friends Food
- Fruity lemonade ice lollies via Elizabeth’s Kitchen Diary
- Mango mousse ice lollies via Farmersgirl Kitchen
- Oreo strawberry popsicles via Supergolden Bakes
- Pimms O’Clock Ice Lollies via Foodie Quine
NB 7/8/16 – I’ve been asked by several people now where I bought the ice lolly moulds from. So in case you are interested too, they came from Amazon and here’s the link.
I use the Optimum 9200A for smoothies, spreads, sauces and even chocolate making. The post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.