• RECIPE: Calypso Icepops

RECIPE: Calypso Icepops

Calypso Ice-Pops

Makes 6

You’re either an ice cream lover or you’re not. Hot summer days, post afternoon beach sesh, it’s almost a given right? Instead of buying the store bought, sugar laden ice cream (which in excess, can lead to weight gain, skin issues, hormone imbalance and gut issues), give these Calypso ice-pops a go.

These ice-pops are made using fruit and coconut cream. They’re rich in nutrients such as vitamin C (a powerful antioxidant), fibre, and vitamin A. The coconut cream gives it a nice creaminess that makes them addictive. You’ll need to force yourself to stop at one.

Ingredients (Mango Layer)

  • 1 cup (heaped) frozen mango
  • ½ cup coconut cream
  • 1 tsp vanilla bean paste

Ingredients (Strawberry Layer)

  • 1 cup (heaped) frozen strawberries
  • ½ cup coconut cream
  • 1 TBS lime juice

Ingredients (Acai Layer)

  • 2 serves of Acai
  • ¼ cup coconut cream
  • 1 TBS maple syrup


  1. Combine the mango layer ingredients in a food processor or high-speed blender.
  2. Blend until well combined (about 2mins for a nice consistency), occasionally stopping to scrape down the sides.
  3. Pour into your ice-cream moulds, so that each mould is full by a third. Depending on your mould you may need to use a piping bag.
  4. Put in the freezer for 10mins, whilst you prepare the next layer.
  5. Rinse your processor or blender and repeat steps 1-5 until all layers are complete.
  6. Insert the sticks and freeze for at least 4 hours or ideally overnight.
  7. When you’re ready to consume, rinse your mould under warm water and tap the sides lightly. From here, you should be able to pull your Calypso ice-pops out and enjoy!

*Removing your ice-pops from the mould may vary depending on your mould type.

Recipe created by Nutritionist Jessica Worth. Find more of her delicious recipes and great health tips on her blog and instagram.