Every saturday I’m at our local market to buy fresh fruit and veggies. I love to see how the offer changes nearly every weekend. Some greens get in season, others get out. Maybe this is one of the reasons I love every single season, every type of weather and every day-time. Life gets so varying and full of excitedly anticipation.
Since May berries are non-stop available and a must-have at my place. I top my breakfast with berries, I put them into cakes and salads, I refresh myself with cold berry smoothies or freeze some of them as a snack to cool down. Today it was just too hot for chewing and I was too tired for cooking. So I ended up with these fruity Gooseberry Ice Cream Popsicles. Isn’t ice cream the best idea for lunch anyways?
Wanna get an insider tip? These Gooseberry Ice Cream Popsicles work perfect at an office party. I managed to bring some of them to my work place for sharing with all my colleagues. Every of us loved it. (Though The transport was pretty challenging on a 30-minute bike ride crosstown Hamburg. 25°C at 7am only equipped with a cool bag knocked together.) If you want to make it a bit more personal ask everyone for it’s favorite fruit beforehand. Then hide some small pieces of that fruit inside the popsicles top. I assure they’ll love it 😉
Gooseberry Ice Cream Popsicles
Serves 6 Popsicles
6 popsicle molds
6 wooden ice lolly sticks
200g soy yogurt
1 tsp agave syrup
1 large banana
handful of blueberries
In a blender mix together soy yogurt, agave syrup and banana. Pour the cream into the popsicle molds until two thirds are filled. For the fruity layer blend together the gooseberries and dates to a smooth paste. Pour the fruit layer on top of the yogurt layer. Make sure to leave some room for the popsicles to expand in the freezer. With the end of a spoon incorporate the fruit layer into the yogurt so that a nice swirl is visible. Take two blueberries each and sink them to the bottom of the popsicle mold. Now put the molds into the freezer. After 30 to 60 minutes add the ice lolly sticks.