An ice cream or icy pole is just the thing for a warm day and, despite being a a month out from winter, we've had a few lately.
We whipped up these tasty morsels with a half-can of coconut milk I had left over from a curry. They are an inexpensive alternative to pre-packaged and processed ice creams.
You can pick up these ice-cream molds for the supermarket or a kitchen shop.
ingredients
200ml coconut cream
fruit - sliced into slivers*
* we used nectarine and mango.
2 tsp honey (optional)
method
Combine the coconut cream with the honey. Gently place fruit pieces into a mold. Pour the coconut cream mixture around the fruit and freeze overnight.
