Strawberry and Basil Ice Lollies

Strawberry and Basil Ice Lollies

Strawberry and Basil Ice Lollies

Last week I made a batch of strawberry and basil sauce. We had the sauce with my homemade peach, coconut, ginger and lime ice cream. It was so delicious but I had lots of the sauce leftover. For those of you that know me, I’m not one for wasting food. So I decided to mix the sauce with coconut yogurt and make these ingredients into ice lollies.

Coconut yogurt is so yummy and a great alternative to cows yogurt. It’s probiotic rich and it will leave your gut loaded with beneficial bacteria that will have a dynamic effect on your digestive system. Coconut meat is packed with protein which helps to keep the stomach fuller for longer. Also, coconut yogurt is dairy free which helps stop the body from feeling gassy and bloated.

Plus coconut yogurt can be bought from lots of shops and supermarkets. My local supermarket now sells it and I have seen it in other supermarkets too. These strawberry and basil ice lollies were a lovely treat and a good alternative to the shop bought ones. I made eight lollies and they were gone within days. Everyone really enjoyed eating them and I think another batch will have to be made soon.

Equipment needed

Strawberry and Basil Ice Lollies 1

Strawberry and Basil Ice Lollies

  • Sharp knife
  • Chopping board
  • Saucepan
  • Tablespoon
  • Fork or juicer
  • Nutribullet


  • Strawberries x 500g
  • Basil x 8 – 10 leaves
  • Coconut sugar x 4 tbsp
  • Lime x 1 – 2 (juice and zest)
  • Water x 50mls
  • Coconut yogurt x 200mls


  • Start by removing the cores of the strawberries.
  • Insert the small knife into the top of the strawberry near the green leaves.
  • Using the knife, cut around the outside and back to the start.
  • Put the knife down.
  • Twist the top of the strawberry and you should remove the green leaves and the stem inside.
  • Cut the strawberry into quarters and put them into the saucepan.
  • Once all the strawberries have their cores removed, add the basil, sugar, lime juice and zest and water.
  • Place the pan on the hob on a high heat.
  • Bring the ingredients to the boil and then turn the pan down to a low heat.
  • Leave on the hob for 5 minutes, stirring the ingredients occasionally.
  • When the strawberries become soft, remove the pan from the heat.
  • Now leave the ingredients to cool.
  • Once the ingredients have cooled, pour them into the Nutribullet or blender and blend.
  • The consistency of the sauce will be smooth.
  • Store in the fridge until cooled completely.
  • Once cooled, add the yogurt to the strawberry sauce.
  • Mix together and pour into the ice lolly molds.
  • Store in the freezer overnight or for at least six hours or preferably overnight.
  • Then serve and enjoy.
Strawberry and Basil Ice Lollies 4

Strawberry and Basil Ice lollies

Strawberry and Basil Ice Lollies are a refreshing treat in the summer months. These ice lollies are packed full of healthy ingredients and I think taste better than the shop bought ones. When I make a batch I always try to involve my son Ted in the process. They can be made and stored in the freezer for up to six weeks, although they didn’t last long in this house!

What are your favourite ice lollies please let me know in the comments below and don’t forget to like and follow me.