Strawberry yogurt low FODMAP ice lollies

Low FODMAP ice lollies! It’s hot out. 31°C in London today, a proper scorcher. I’ve been craving anything refreshing – fruit, smoothies, herby things and iced drinks. Windows in our flat are open as far as they can go and I’m realising for the third year in a row that it would be really useful if we bought a proper picnic blanket. Cooking outside of my work is minimal (the courgette lasagne I wanted to make for dinner tonight might be swapped in for pizzas in the park) but something I’ll always find time for is homemade low FODMAP ice lollies.

Shop bought ice lollies tend to contain high amounts of fructose, dairy and to be honest just lots of crap. I’m all for a Fab in the sunshine every now and then, but when you’re needing to be mindful of your gut, these are a brilliant option to make at home. Creamy, fruity and delicious, they take 5 minutes to make and around 5 hours freezing time. The recipes I’ve shared below are for a strawberry and vanilla yogurt version and a pineapple and coconut yogurt version. Both delicious in their own right and if you can’t pick you can always halve the batches and make three of each like I did.

Later in your gut health journey use the below recipes to make some higher FODMAP versions, such as peach and yogurt lollies or cherry and yogurt. You can also swap in the lactose free yogurt for lactose full yogurt – just make sure whatever you use is full fat, anything else and it can make the lollies a bit icy. Happy summer everyone and please leave notes in the comments if you have other recipes for low FODMAP ice lollies you like and want to share!

Two super simple low FODMAP fruit and yogurt ice lollies
Pineapple and coconut low FODMAP ice lollies

Recipe notes:

If you can’t get hold of fresh coconut, use all pineapple and swap out some of the yogurt for coconut milk

5 mins + 5hr freezing
Serves 6

Ingredients

For the strawberry yogurt ice lollies:
300g lactose free full fat yogurt
300g strawberries, washed, hulled and roughly chopped
1 teaspoon vanilla paste
3 tablespoons sugar

For the pineapple and coconut ice lollies:
300g lactose free full fat yogurt
200g pineapple (if using frozen, defrost slightly before using)
100g coconut flesh (if using frozen, defrost slightly before using)
1 teaspoon vanilla paste
3 tablespoons sugar

 

Method

For both ice lolly recipes, blitz all of the ingredients in a blender and taste them. Things don’t taste as strong when they are very cold, so if your mixture tastes ideal pre-freezing you might want to add a little more flavour or sweetness so that they’re extra delicious when they’re frozen. Pour the mixtures into your ice-lolly moulds and freeze for a minimum of 5 hours.

Each recipe makes 8 x 75ml or 6 x 100ml lollies. My ice lolly moulds turned out to be about 85ml moulds (not very common) so that’s what you see pictured! I drank any extra mixture that didn’t fit. Delicious.