Creamy Peanut Butter Swirl Ice Lollies

It's been kind of Summer this past week. I would like to have a little bit more of the mildness of Spring, but at least the warmer days mean it's perfectly acceptable to have ice lollies for breakfast, lunch and dinner. 

These need to be frozen overnight, dipped in chocolate and frozen for a further four hours. They require some patience, but it’s a good pay off in the end!


Creamy Peanut Butter Swirl Ice Lolly Recipe
Serves 6
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Prep Time
15 min
Prep Time
15 min
  1. 250ml coconut milk
  2. 3 1/2 tbsp. agave nectar / maple syrup
  3. 2 tbsp. peanut butter
  4. 50g dark chocolate
  5. 1/2 tbsp. coconut oil
  1. Melt peanut butter and agave together in microwave until runny
  2. Stir 50ml of coconut milk into peanut butter mixture until combined
  3. Pour equal amounts of peanut butter mixture into six {small} ice lolly moulds
  4. Top with the remaining coconut milk
  5. Carefully swirl the peanut butter mixture through the coconut milk with a small spoon for each lolly
  6. Place in freezer for 20 - 30 minutes
  7. Remove from freezer and insert a wooden lollipop stick into the centre of each lolly
  8. Freeze overnight
For the chocolate topping
  1. Melt chocolate and coconut oil in microwave
  2. Carefully remove frozen lollies from moulds and dip as quickly as possible in melted chocolate
  3. Place chocolate dipped lollies on freezer safe tray and freeze for at least 4 hours {preferably overnight}
  4. Remove lollies from tray and enjoy before they melt
November 12, 2015