People really like their ice cream.
The reason I say this is because one of my most popular searches here at Souvlaki For The Soul are my Greek yoghurt and berry pops. Remember those?
Anyway, I thought that since summer was coming to an end I could sneak in just one more ice cream recipe.
Not that it's become cold overnight or anything like that.
The days are still warm but the mornings are slightly cooler.
It's actually quite nice to wake up and feel that early morning "crispness" without the awful humidity being present. Yay! :-) I'm so looking forward to autumn.
And that folks concludes the current weather report for Sydney...
It's quite fun making these ice cream pops. In this instance I used some rock melon or cantaloupe (the two are the same) blended with a little orange juice and some Greek yoghurt.
The Greek yoghurt was sweetened with just a little honey to avoid it tasting too sour.
I chose the rock melon purely because I had some sitting in the fridge. (At this stage I think I 'd had it for breakfast three days in a row...I wanted to enjoy it another way!).
The most "involved" part of this recipe is inserting the ice cream sticks (after the initial "semi-freezing") and adding any new layers.
The beauty of making these ice cream pops is that you can mix and match different flavours. Be a little inventive.
Play around and see what you can come up with.
- 2-3 “crescent” shape slices from the rock melon-cut up into pieces
- 1/4 cup of orange juice
- 3/4 cup of Greek yoghurt
- 1 tablespoon of honey
- Blend the rock melon with the orange juice in a blender until well combined
- Mix the honey through the yoghurt and add the yoghurt to the ice cream pop moulds filling them half way.
- Place in the freezer and allow to freeze for 2 hours
- After 2 hours, remove them from the freezer and insert the ice cream sticks into the now frozen yoghurt.
- Top with the rockmelon and orange juice combination filling the mould all the way to the top.
- Place in the freezer and allow them to freeze completely-6 hours or overnight.
- Before serving run the moulds under a warm tap and gently remove.
I used ice cream mould purchased from IKEA. Each of these holds 3/4 of a cup of liquid.
Try other fruits in season-berries, watermelon