Annabel’s Raspberry Lollypops


500g fresh raspberries
100 icing sugar
250g vanilla icecream (slightly melted)


Blend raspberries and icing sugar together, taste for sweetness and add more sugar if needed. Mix the raspberries and ice cream fully, or to a ripple effect. Put the mixture into moulds of your liking, placing wooden or plastic sticks in the middle of each mould, and freeze. For extra flourish when lollys are ready, release from mould and dip into melted white chocolate and sprinkles, then freeze for a further 10 minutes.

A delicious, cooling treat during summer weather!