For as long as I can remember there has been a healthy version of icy poles in my life. My mum used to make them with fresh juice for us as kids and when I started my own family I decided they’d be a tradition I’d continue. Kids and adults love an icy pole treat and it’s lovely to know that they can be enjoyed with good-quality nutrition. I’ve supercharged these delicious icy poles with essential fats and calcium from tahini, fibre and sweetness from bananas and a kick of cinnamon to balance blood sugar levels, too.
Makes: 6 icy poles
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Servings
Makes: 6 icy poles
Prep time
Cook time
Recipe
Ingredients
- 3 ripe bananas
- 3 tbsp tahini
- ½ cup coconut or nut milk of choice
- ½ tsp cinnamon
- 1 tsp vanilla extract
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- To serve
- 2 tbsp tahini
- 1 tbsp maple
- 1 tbsp almond milk
- 1 tbsp macadamia nuts, finely chopped
- 2 tsp sesame seeds
Method
- Make the icy poles by placing bananas, tahini, coconut or nut milk, cinnamon and vanilla in high-speed blender or food processor and blitz until creamy.
- Pour into 6 icy pole containers, place stick in middle of each and pop into freezer to set for 6–8 hours.
- Enjoy as is or, if you’d like an extra crunch and wow factor, whisk together tahini, maple and almond milk for the crumb in small bowl until smooth.
- Drizzle randomly across icy poles then sprinkle with macadamias and sesame seeds. Replace in freezer on plate for 10–15 mins to set and then serve.
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