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Date, Coconut and Vanilla Icypoles

Date, Coconut and Vanilla Icypoles

A little bit naughty, but very nice to eat, these easy to make icypoles are naturally sweetened with Medjool dates and banana then dusted with a crispy little crumb.  Fun for the summer months and much healthier than a shop bought option.  Get the kids involved.  They will love making these! 

Recipe by Kate Flower Food.
Prep Time
20 minutes
Cook Time
4 hours or overnight
Yield
Serves 6-8

Ingredients

  • Icypole
  • 6 dates
  • ⅔ cup coconut milk
  • ⅔ cup yoghurt
  • 1 large banana
  • 2 teaspoons vanilla paste
  • Crumb
  • 50g Biscoff biscuits
  • ½ cup walnuts, roasted
  • 20g toasted coconut flakes 20g
  • ½ teaspoon salt

Preparation

1. Blend the icypole ingredients and pour the mixture into moulds.

2. Use a popsicle or the icypole mould stick and make sure the sticks are placed centrally into each icypole.

3. Freeze them overnight and you'll have a delightfully icy treat the next day.

4. Meanwhile to create the crumb place all ingredients in a small food processor and blitz to your desired texture. Set aside in an airtight container in a cool place.

5. Once icypoles are frozen, run them under warm water for a moment to remove from the moulds.

6. Spread the crump onto a plate and dust each icyople before refreezing or enjoying straight away.

Cooks Notes

1. These icypoles are delicious without the crumb too if you like to keep things clean.

2. Freeze the mixture into lined mini loaf tins to create a fun dessert and serve turned out onto a plate with the crumb on top and fresh raspberries.

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*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.