Two summer fruits, ripe nectarines and juicy cherries, blended separately then layered in ice lolly moulds. The lemon juice wakes up the flavour, a few mint leaves bring a discreet freshness, and that is all: no ice cream maker, no cooking, no refined sugar. All you need is a blender, six lolly moulds and one night of patience.
Cherry and nectarine ice lollies with mint
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Ingredients
For the nectarine layer
- 345 g very ripe organic nectarines, diced
- The juice of one lemon
- Runny honey or stevia, to your taste
- About 4 fresh mint leaves
For the cherry layer
- 345 g very ripe organic cherries, pitted
- The juice of one lemon
- Runny honey or stevia, to your taste
- About 4 fresh mint leaves
Method
- Blend all the ingredients for the nectarine layer until the texture is perfectly smooth.
- Divide this mixture between 6 lolly moulds, filling them no more than halfway.
- Rinse the jug, then blend the ingredients for the cherry layer in the same way.
- Pour this second layer over the first, leaving half a centimetre free at the top of the mould.
- Insert the sticks and put in the freezer until completely set, ideally overnight.
- To turn them out, hold the moulds under lukewarm water for a few seconds and pull gently on the stick.
Tip
No cherries in season? Frozen raspberries or blackberries make just as tasty a layer and save you the pitting: blend them while still half frozen, the texture will only be better for it. And if you want a really clean line between the two colours, let the first layer set for 45 minutes in the freezer before pouring the second.
For ice cream that works every time : with the Ninja CREAMi Deluxe ice cream maker, there is no more stirring every hour and no more watching the freezer. You freeze the mixture in its tub, you choose the programme (ice cream, sorbet, gelato or granita), and in a few minutes the machine gives you a creamy, smooth texture with no crystals. It is the appliance we adopted this summer for our plant-based ice creams.
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FAQ: your questions about cherry and nectarine ice lollies
What is the recipe for homemade ice lollies?
The principle is always the same: blended fruit, a little acidity, a little sweetness if the fruit needs it, and the whole lot into the freezer in moulds. Here, 345 g of nectarines on one side, 345 g of cherries on the other, each layer blended with the juice of a lemon and a few mint leaves. You pour the first layer, then the second, you push in the sticks and let them set overnight. These quantities make 6 lollies.
How do you make homemade ice cream with fruit?
Start with really ripe fruit, it is what brings the sugar and the aroma. Blend it raw, with a dash of lemon juice to stop the colour turning, and taste before freezing: a mixture always seems less sweet once frozen. If you are after a creamier texture than a water ice, add half a banana or two tablespoons of coconut milk to the mixture.
What dessert can you make with nectarines?
Raw, nectarines lend themselves well to blended desserts: ice lollies like these, smoothies, a coulis to pour over a plant yoghurt, or simply wedges with a few mint leaves and a dash of lemon. Their flesh comes away from the stone and they do not need peeling, which saves time. Choose them soft to the touch and very fragrant, otherwise the result will lack flavour once frozen.
What can you do with ripe nectarines?
Nectarines that are too ripe to bite into are exactly the best ones for this recipe: their flesh blends effortlessly and their natural sugar is often enough to do without honey. You can also dice them and freeze them in a bag, to blend later into an instant sorbet. If they are starting to spoil, remove the soft parts and use the rest the same day.
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