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Martha's iced milk lollies
- Gluten free
- Prepare10 mins
- Total time10 mins
- 300ml gold top (or whole) milk
- 75g condensed milk
- 1 tsp vanilla bean paste
Prepare 6-8 ice lolly moulds and create a flat space in your freezer large enough to accommodate the lollies.
Using a blender (hand-held or freestanding), blitz together the milk, condensed milk and vanilla bean paste. Once smooth, add your choice of flavour ingredients (see right) and blitz again until completely combined.
Pour the flavoured milk mixture into each mould, not quite filling to the top. Use a cocktail stick to pop any of the bubbles on the surface. Place a lolly stick into each one and freeze for at least 6 hours, or until solid.
To remove each lolly, boil a kettle and fill a mug with boiling water. Briefly dip each lolly in its mould into the water to help release it.
Variations Chocolate: Melt 30g dark or milk chocolate in the milk, cool. Continue to step 2. Berry: Add 100g hulled strawberries, in step 2. Coffee: Replace the gold top milk with strong brewed coffee and blitz with the condensed milk until completely combined, then continue to step 3.
Decorate the lollies to make them even more special.
Dip the chocolate lollies into melted dark chocolate and sprinkle with chopped pistachios.
Dip the strawberry lollies into melted white chocolate and scatter with Cooks’ Ingredients Freeze Dried Strawberries.
Drizzle the vanilla lollies with Waitrose 1 Salted Caramel Sauce.
Drizzle the coffee lollies into melted dark chocolate and sprinkle with crushed Cooks’ Ingredients Coffee Flavoured Chocolate Beans.
Typical values per serving