Vienna’s in heat and we’re looking for the best ways to cool down. We tried wearing sunglasses indoors and sitting by our open fridge, but that didn’t really do the trick, and melted the ice cream. So we’ve made vegan home-made ice lollies, everyone!
And here’s how you can make them, too!
The hard facts
Time required: about 6–8 hours of freezing for them to become really firm.
Quantity: All recipes make about 8–10 ice blocks
Plus: Check out our ice making tips at the bottom of the article.
An exotic lap dance in your mouth: Piña Colada
400ml coconut milk
1 pineapple, skinned and boned (haha)
1 lemon (zest and juice)
4 tablespoons rum
Coconut, pineapple, rum, and lemon are the usual suspects when it comes to creamy exotic cocktails. Simply cut the crown off the pineapple, get rid of the skin and the core, then cube the juicy flesh. When peeling off strips of the lemon’s zest, only use the yellow part of the skin, as the white stuff tastes bitter. Put all the ingredients into a blender and go for it. Into the ice lolly moulds it goes, and while it freezes, you can put on your best hula skirt and dance around your kitchen.
A re-invented classic: Chocolate with Rosemary
500ml coconut milk
150g dark chocolate (we used bio chocolate with 80% cocoa)
100g sugar (you’ll need less if your chocolate is sweeter)
4 tablespoons vanilla sugar
1 twig rosemary
Yeah, we know exactly what you’re thinking right now: “How dare you mix chocolate with rosemary, you imbecile?!” First of all: We’d rather you don’t talk to us that way – and if you’re going to, only while holding a leather whip and half-naked. Secondly: This recipe changed our lives. Seriously. Put the coconut milk in a saucepan and bring it to a simmer. Wash the rosemary twig and let it bathe in the hot milk for a good 15 minutes. Remove the twig, add all other ingredients, and stir the mix until it’s creamy and chocolatey. Now, let it cool, then fill the moulds. The longer you let it cool, the creamier your ice lollies will be.
Somehow weird, but wonderful: Minty Milk
450ml coconut milk
2 twigs peppermint
This ice lolly is a bit like Tom Cruise: you love it, or you hate it. Put the coconut milk in a saucepan and bring it to a simmer. Then wash the peppermint twigs, use only the leaves, and crush them a bit. Now add the leaves to the hot milk and set the saucepan aside. Let it cool, then strain the mix through a sieve, and squeeze the leaves with a spoon or your fingers to get out all the peppermint oil. Fill the moulds. Do it. Now. The mix of creamy coconut milk and the fresh minty taste might screw with your brain at first, but give it some time and you’ll appreciate the brain screw!
Booze up berries: Blueberry, Lavender & Vodka
4 tablespoons vodka
3 tablespoons lemon juice
1 drop of lavender oil (make sure it’s edible oil, not the one for lamps)
This one will make momma proud. After all, she always told us that we should eat more fruit and hydrate ourselves properly. Although it’s the recipe with the most ingredients, it’s also the fastest one to make. Put all of the ingredients in a blender. If you want, you can put the mix through a fine sieve to get rid of the chunky pieces of skin, but that’s up to you. Then, fill the moulds. Done! Oh, and put it in the freezer to freeze. Be sure not to forget that part.
A few extra tips for making ice lollies
+ Don’t forget that putting alcohol in your ice lollies will affect the freezing process, so don’t use too much!
+ Leave about 3mm at the top of the moulds. Your ice lolly mixture will expand while freezing.
+ Make your freezer as cold as possible. The faster your mix freezes, the smaller the ice crystals will be, and therefore the creamier the ice lollies will become.
+ To take the ice lollies out of their moulds, put them under hot water for a few seconds.