Iceland has launched a range of sweet treats, including smooth and creamy ice cream desserts, Mini Viennas and decadent chocolate covered Majestics. New for 2018, St Clements and Peach Melba Majestics are swirled with fruity sorbet, dipped in a creamy chocolate coating and finished with freeze dried fruit – adding a touch of luxury to the range.
Frozen sweet treats now come in bite sized portions with the addition of Mini Strawberry Viennas to the range. Relish in rippled strawberry flavoured ice cream between strips of chocolate – a great mini treat.
Kids can solve the puzzle of Iceland’s Mystery Lollies by guessing which of the four flavours match up to a colour – apple, peach, orange or lemon? Iceland’s Bubblegum Swirl Lollies look as good as they taste and bring a pop of flavour, while Iceland’s Rocket Lollies will help everyone blast off into summer.
For an indulgent treat, try Iceland’s luxury range; from triple dipped coconut and passion fruit to salted caramel – there’s an indulgent luxury choice for everyone.
If you fancy making your own, Iceland has a collection of recipes perfect or any occasion. Created by Head Chef Neil Nugent, these ice lolly recipes will see you through the summer days and nights:
Avocado, Apple and Dark Chocolate
• 1 x packet of frozen avocado
• 2 x packet of dark chocolate broken into small pieces
• 500ml of Iceland apple juice
• 1 x condensed milk
Puree the avocado, apple juice and the condensed milk until smooth. Stir in the chocolate pieces and pour into the ice lolly moulds and freeze for a minimum of 4 hours.
Once the lollies are frozen, melt 1 packet of dark chocolate in a suitable bowl over a pan of boiling water and dip the top of the lolly into the chocolate and allow to set in the freezer for 5 minutes. Enjoy.
Gin and Tonic
• 80g sugar
• 80ml gin
• The juice of 2 lemons
• 225ml tonic water
• 10 basil leaves
• 100g fresh blueberries
• Cracked black pepper
Put the sugar with 80ml of water into a sauce pan, place over a low heat until the sugar has dissolved and allow to cool. Add the gin, the lemon juice, the tonic water and the sugar syrup into a jug and mix well. Pour into plastic cups and add the blueberries basil and the cracked black pepper. Place a wooden lolly stick into the cup and place into the freezer for a minimum of 4 hours.
Vodka and Chilli
• 50g sugar
• 80ml vodka
• 5 limes the juice of 4 limes and 1 cut into slices
• 225ml lemonade
• Chilli flakes
Put the sugar with 50ml of water into a sauce pan, place over a low heat until the sugar has dissolved and allow to cool. Add the vodka, the lime juice, the lemonade and the sugar syrup into a jug and mix well. Pour into ice lolly trays and add the lime slices and the chilli flakes.
Place into the freezer for a minimum of 4 hours.
• 1 x can of lager
• 2x lemons 1 sliced and the juice of 1 lemon
• 225ml lemonade
• 50g sugar
Put the sugar with 50ml of water into a sauce pan, place over a low heat until the sugar has dissolved and allow to cool. Add the lager, the lemon juice, the lemonade and the sugar syrup into a jug and mix well. Pour into ice lolly trays and add the lemon slices and place into the freezer for a minimum of 4 hours.