Homemade Ice Lollies

Ingredients

Did you know France ranks among the world's top ten ice cream consumers? With 7 litres per person per year, we're still far behind New Zealand, the world's top consumer at 27 litres, or Norway at 14 litres. This icy, refreshing and thirst-quenching treat is mostly enjoyed in summer, outdoors, but also at home. Ice cream, sorbet, soft-serve, in a cup, a cone, a small pot… there are all sorts of varieties and flavours to delight young and old alike.

Did you also know the recipe is really simple? La Chambre shares its quick recipe for blueberry ice lollies, with no added sugar and easy to make with children. Remember to prepare them in the morning so the lollies are ready for dessert or snack time.

INGREDIENTS FOR 6 ICE LOLLIES

• 250 g fromage blanc
• A few fresh blueberries
• 3 tbsp Blueberry jam

EQUIPMENT

• A clean tea towel
• A paring knife
• A mixing bowl
• 6 ice lolly moulds

Instructions

METHOD

1. Wash the blueberries in cold water, then gently pat them dry with a clean tea towel.
2. Cut the fruit into pieces with the paring knife.
3. In a mixing bowl, combine the fromage blanc and the Blueberry jam, then add the fresh blueberry pieces.
4. Fill the ice lolly moulds. Silicone moulds are very handy and easy to unmould.
5. Place the stick in the centre and leave to set in the freezer for at least 4 hours.
6. Gently unmould before serving.

Blueberry, blackcurrant, raspberry, strawberry, cherry… in summer, market stalls and our shop shelves are bursting with colourful fruit. You'll be spoilt for choice when deciding on the flavour of your ice lolly!