That’s right, blackcurrant flavored caramel in a swirly yoghurt ice pop. A perfect afternoon treat during a heatwave or to bring thoughts of sunshine and summer during cold weather months.
By Martyna Candrick
Who doesn’t loooove caramel? I absolutely adore the slight currant tang. Especially, when the combo involves frozen treats! I’ve had my daily share of these – I might have to make another batch before the kids get home.
- ½ cup rice syrup, or honey
- 2 tablespoons coconut cream or fresh cream
- ¼ cup Barkers of Geraldine Lite Blackcurrant Syrup (or any other fruit syrup you like)
- 1½ cups Greek-style full fat yoghurt
- 1 teaspoon vanilla essence, optional
- Place rice syrup and coconut cream in a small saucepan, whisk to combine and bring to a boil, reduce heat to a simmer and cook, for 6 minutes for the syrup to caramelise and reduce. Turn off the heat – the caramel will be very hot. Stand it for 5 minutes before adding blackcurrant syrup and whisking to combine. Place saucepan in a sink filled with cold water and allow to cool completely. To speed up the cooling process, after about 10 minutes, you can transfer the caramel into a heat-proof jug or jar and place back in the water. Whisk occasionally to prevent ‘skin’ from forming.
- Once the caramel is cool, you can assemble the ice pops. Mix vanilla essence, if using into the yoghurt. Take half the yoghurt mixture and fill moulds to about halfway. Now add a tablespoon of the blackcurrant caramel and gently mix it into the yoghurt with a paddle pop stick to create a ripple. Top with remaining yoghurt and another half a tablespoon of caramel and mix to incorporate the caramel into the layer. Slide paddle pop sticks into the ice pops and place them in the freezer for 4 hours to set.
- To serve, run moulds under warm water for a moment to help dislodge the pops. Keep pops in the mould or transfer to a zip lock bag and consume within a month.