A soundtrack to my childhood summer memories is the playful tunes of the ice cream van.
I still can’t visit the seaside without an ice cream to cool off!
For J it is a bit more tricky though as he can’t eat ‘normal’ ice cream. Ice lollies are great but there is something comforting and luxurious about the creamy texture of an ice cream.
So we have invented our own.
We were inspired by a tip on the Center Parcs blog that suggested putting a lolly stick into yoghurt pots and putting them in the freezer. Great idea but as the soy yoghurts only come in adult size they are a bit big for a toddler!
So instead we have been using ice cube trays.
They are the perfect size for little fingers.
If you want to go one step further, dip them in chocolate and hundreds and thousands for a proper seaside ice cream parlour experience!
(Makes 8 yoghurt pops)
125g tub soy yoghurt
50g dairy free chocolate
20g hundreds & thousands
Ice cube tray
Spoon 2 teaspoons yoghurt into each ice cube holder.
Cut straws into thirds and place one in the middle of each.
Freeze for 2 hours.
Melt chocolate and dip each frozen yoghurt pop into chocolate and into hundreds and thousands.
Tip: The chocolate sets really quickly so give it a good swish around.
This is my entry to the Center Parcs and Tots100 July challenge. If I’m chosen, I would like to visit Woburn Forest