Homemade Ice Lollies Part One {gluten free} | The Pink Rose Bakery
Sweet Treats

Ice Lollies {part one}

I’m back! Have you missed me? I am going to get back onto this regular blogging train, I am, I am. The time has come to get organised and no excuses.

To celebrate my return to the blogosphere I have teamed up with Indigo Herbs again. They contacted me and very kindly offered if I would like to try some of their fruit and vegetable powders.

Chocolate and Beetroot Ice Lolly {gluten free} | The Pink Rose Bakery

There was only one catch – any recipes created using the powders could not be smoothies. Which I get. I mean, it is incredibly easy to throw powders into smoothies to give them an extra oomph, but I understand that sometimes you need something a little different.

Which is why I have come up with three different ice lolly recipes using three different powders. I am sharing two of them today with you and then the third will follow at the end of the week – along with a little giveaway maybe, shush, don’t tell anyone!

Strawberry Cheesecake Ice Lolly {gluten free} | The Pink Rose Bakery

The weather in the UK has been summery of late, that is for sure. We even had a mini heatwave a couple of weeks ago, which quite frankly was way too hot for me. In my little part of the country the mercy tipped 40 degrees celsius on one day. Too hot, people, too hot. When you are not used to it.

I actually had that week off work and I am extremely glad that I did as cycling in that heat would have killed me (I try to cycle to work everyday, to work off some of the cake/chocolate/naughty nibbles, or alternatively to make myself feel less guilty about eating the cake/chocolate/naughty nibbles). Anyway.

Ice lollies. Easy to purchase from the shop but much more satisfying to make your own. Apart from when they won’t come out the mould. Tad frustrating (more about that later).

Strawberry Cheesecake Ice Lolly {gluten free} | The Pink Rose Bakery

These lollies don’t take long to whip up and I have provided the ingredients in small quantities because when there are not many of you in a house, you don’t need a recipe for ice lollies that caters for feeding the five thousand. If you want/need to make more, simply multiply the ingredients and off you go.

The powders that I had to mess around with were strawberry, beetroot and . . . you’ll have to wait until Friday to find that out (unless you follow me on Instagram and then you may have had a clue). I did the usual upon opening the packets – sniff test, dip finger in it then lick it test – and they are exactly how you would expect strawberry and beetroot powders to smell and taste. Which means they taste of the things they are made from.

I have to say that the beetroot powder looks so velvety that I kind of wanted to stroke it, but I didn’t, because it will stain. And make a huge mess.

Chocolate and Beetroot Lolly {gluten free} | The Pink Rose Bakery

I have gone easy with the addition of the powders, but if you would like a more hefty hit then add more.

PS – and we are not going to mention the fact that when I bought this lolly mould I thought it would make lollies that looked a little like rockets, but when it came to photographing them, they look like something else that is most definitely not a rocket, although some men might like to think that they are . . . ahem.

Chocolate & Beetroot Lollies


  • 25g dark chocolate, finely chopped
  • 100ml vanilla custard (a little tub of shop bought is perfectly acceptable)
  • 75ml whole milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp beetroot powder (sieved if necessary)


  1. Place the chocolate in a heatproof bowl.
  2. Heat the custard and the milk together in a small saucepan over a medium heat. As soon as it comes to the boil, remove it from the heat and pour over the chocolate. Leave to stand for approximately 1 minute.
  3. Add the vanilla extract to the custard/chocolate mixture and stir until the chocolate has melted.
  4. Stir in the beetroot powder.
  5. Pour into the ice lolly moulds, transferring the mixture into a jug for ease if necessary.
  6. Put in the freezer for at least 4 hours or overnight. If your lolly moulds don’t hold sticks then freeze for 1 hour before adding the sticks.

© The Pink Rose Bakery 2016

Strawberry Cheesecake Ice Lollies


  • 70g full fat fromage frais
  • 38g whole milk
  • 1/2 tsp lemon juice
  • 30g honey
  • 75g fresh strawberries
  • 1 tsp strawberry powder
  • 6 small mint leaves


  1. Whisk the fromage frais, the milk and half the honey together in a small jug. Set aside.
  2. Mix the strawberries, lemon juice and the remaining honey together in a small saucepan with 25ml water. Bring to the boil then simmer for 4-5 minutes until the strawberries are soft. Remove from the heat and gently mash the fruit to break it up a bit. Leave to cool.
  3. Tear up the mint leaves and add to the fromage frais mixture then ripple through the strawberry powder.
  4. Fill the ice lolly moulds by alternating the two mixtures, starting with the fromage frais mixture.
  5. Put in the freezer for at least 4 hours or overnight. If your lolly moulds don’t hold sticks then freeze for 1 hour before adding the sticks.

© The Pink Rose Bakery 2016