I suppose most of us need another ice lolly recipe like we need another hole in the head. But before you wander away and look at prettier pictures (these are fairly scrappy. sorry) can I just point out that these taste a hell of a lot nicer than they look. Despite the healthy ingredients, and the brownness of it all, these are indeed fudgesicles. Or at least fudge-like sicles.
To bite into a fudgesicle, ice lolly or popsicle is to be transported back in time. It never ceases to bring a smile whenever I see perennially wool-suited older ladies at the Scottish seaside, patiently lined up with the harassed Dads and the harassing kids, waiting their turn at the ice cream van, for an old-fashioned “99“, or a crinkly-wrappered – and rather hideous – Fab. They giggle with their friends like children as they unwrap their cold treat and get stuck in. These might be ladies for whom a sandwich is legitimately tackled with a knife and fork, and eating a biscuit necessitates a plate, napkin and cup and saucer of tea. But ice lollies are that most democratic of foods. No one can eat it politely. Everyone is a kid.
Of course none of the ones we buy are really much good, or good for us. They have been in the deep freeze for too long, and so cold they taste not of what is depicted on the wrapper, but actually the wrapper – a plasticky, sickly-sweet wrapper. But they do cool you down.
Sometimes even the most radioactively coloured ice lolly beats a bowl of fruit salad, despite knowing that all E numbers that can legally be crammed into it will be.
It’s the stick. We love food on sticks. Americans really love food on sticks. Go to any State Fair and you will see pork chops on sticks, deep-fried Twinkies on sticks, nachos on a stick, boiled eggs dipped in honey on a stick (I kid you not). Don’t believe me, look here. The most we ever saw growing up was cotton candy on a stick, corn dogs on a stick, and of course all kinds of popsicles and fudgsicles. How else was the dirt that you were kicking as you scuffed your way from scary ride to junior rodeo going to stick to you?
On this side of the world, food on sticks is limited largely to wedding buffets. But in the summer months there is always an outbreak of stick fever, so I thought that for once I wasn’t going to miss out on the all the fun. I missed out on State Fairs for most of my life (my choice. weird child.), but I’m up for some food on sticks. Hold the Twinkies though.
Healthy Chocolate Raspberry Fudgsicles
I’m fudging the truth a bit here (bad pun intended) by calling these fudgsicles, but the texture and the cocoa certainly remind me of one of my favourite childhood treats. My 8 year-old self might not have eaten these had she known there were avocados in them (I did not mix sweet and savoury) but she would have scoffed the tray if it had been kept a secret. Keep it a secret if you also have some picky eaters in your house. Good mono-unsaturated fats from avocado help with the creaminess, and yogurt, with its filling, blood sugar-levelling protein, keep this cold treat on the healthy side of snacking. Enjoy while the sun is still warm! xx
265g (1 1/4 cups) Greek yogurt (dairy or non-dairy)
1 ripe, buttery avocado
3 tbsp best quality cocoa powder or cacao
1/2 tsp vanilla extract
4 tbsp acacia honey or maple syrup (amount up to you) OR a combination of honey/maple and stevia to lower the sugar content even more
125g (1 heaped cup) small (I used wild) raspberries
You will need: an ice lolly set (not the large size) OR 6 small paper/plastic cups OR small yogurt pots + wooden sticks
Method: place everything but the raspberries in a blender of food processor and bits until super smooth. Place a few raspberries in the top of the mould/bottom of the cup and fill halfway with the mixture, knocking each mould on the counter to get rid of air pockets as best you can. Add more raspberries. Fill up with the remaining mixture to about 1/2 inch from the top, to allow for expansion in the freezer. Knock the moulds again and then push in the integrated lid-stick, or add a wooden stick to each after freezing for about half an hour. Freeze for at least 4 hours. Unmould by running under a slightly warm tap.
Sharing this sweet treat over at Kavita’s Bloggers Scream For Ice Cream for her Crowd-Pleasing Coolers theme, over at Choclette’s for We Should Cocoa, and finally to Elizabeth’s for her awesome No Waste Food Challenge.