I was going to make the title of this blog post 'Yes, I knowwww... But it's summer in EUROPE'...then realised that's not a hugely informative name for a recipe.
In my defence, I am already a little sleep deprived, and when your Facebook newsfeed is almost entirely populated by pictures of people lounging in the Spanish sun and frolicking in flower-filled English fields, you may find that you too get the sudden urge to make mandarin and coconut ice-creams.
I'm not saying it's logical. In fact, it is the epitome of wishful thinking. Another miserable raincloud has just flopped over my house, and those poor zesty, chocolatey, vanilla bean-y ice creams are left waiting patiently in the freezer.
However! Soon the clouds shall roll over YOUR cities, my northern hemisphere friends! Heheh. And I don't mean that to sound vindictive, and I swear I'm not really bitter... but you've had your time in the sun. I'm done with winter, it's time for the Earth to spin on its tilted axis and give us a little bit of that good stuff! And sadly we can't both have summer at the same time, so you'll just need to learn to share! I estimate you've got another month of lolling on beaches and margarita-sipping, and then it's my turn.
Until then, may your freckles deepen, may your slushies be perfectly chilled, your sunscreen judiciously applied, and may your own freezer be full of these icy, delicious (and vegan!) treats!
1 can coconut cream
2 Tbsp castor sugar
1 vanilla pod
a pinch of salt
5 sumo citrus mandarins
1/2 cup dark cooking chocolate
1/2 tsp olive oil
6-10 popsicle sticks
Scrape the seeds out of your vanilla pod, and whisk together with the coconut cream, castor sugar and salt. Pour into icy pole moulds, filling them a little over halfway up. Put in the freezer.
Peel your mandarins and place in a food processor. Blend on high until thoroughly blended. Strain through a sieve and discard the pulp.
Once your coconut ice-cream has partially frozen, gently press the popsicle sticks into the ice-cream, then pour over the mandarin juice until the mould is full. Leave to freeze for ~5 hours or overnight.
The next day, melt your dark chocolate and stir through the olive oil until thoroughly mixed, let cool slightly. Dip the tip of each popsicle in the melted chocolate. Eat immediately or put on a tray in the freezer to keep cold until serving.