Natural Strawberry Coconut Ice Lollies (Popsicles)


Strawberry Clotted Cream Ice Cream


Strawberry Clotted Cream Ice Cream

Yield: 6-8 servings

Prep Time: 5 minutes

Delicious strawberry ice cream made with clotted cream. This is by far the best ice cream I have ever tasted thanks to the rich and creamy Cornish clotted cream, and the plump ripe sweet strawberries.


  • 2 large eggs
  • 125g (½ cup + 1 tbsp) caster (fine) sugar
  • 2x 227g tubs clotted cream, see notes
  • 250ml (1 cup) full-fat milk
  • 250g strawberries, hulled and halved


  1. Whisk the eggs on a large bowl until light and frothy. Gradually add the sugar and whisk for a further 3 minutes, then add the clotted cream and the milk to the egg mixture and whisk well.
  2. If using an ice cream maker, spoon the mixture into an ice cream maker and freeze according to the manufacturers instructions. (skip to step 4).
  3. If you’re not using an ice cream maker, spoon the mixture into a 2-litre freezer proof container, freeze for 3 hours and whisk until smooth, then freeze for a further 3 hours. Repeat this process 3-4 times, then freeze for 2 hours or until semi-solid.
  4. Put the strawberries into a food processor and process until nearly smooth with a few larger pieces for texture. When the ice cream has started to freeze but is still soft, gently fold through the strawberries to create a rippled effect. Transfer to a freezer proof container and freeze until solid.
  5. When ready to serve, remove from the freezer for 5 minutes, or until slightly softened.


Clotted cream is readily available here in the UK. However, I hear that it is also readily available in the larger supermarkets in the US too. (Thanks for that, Allie).

Strawberry & Banana Smoothie

Strawberry and Banana Smoothie Recipe

Strawberry and Banana Smoothie Recipe

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Serves: 1
(For those who care to know, Weight Watchers Points: 4)

Smoothies are simply milkshakes without the ice cream. That’s why we love them! This Strawberry Banana Smoothie is a tasty delight and a healthy meal too.


  • 1 cup vanilla soy milk
  • 1 scoop vanilla whey protein powder
  • 1 tsp Truvia baking blend sweetener
  • ¾ cup chopped frozen strawberries*
  • ½ frozen banana*


  1. Pour soy milk into the blender container.
  2. Add whey powder, Truvia and frozen fruit.
  3. Blend till thick and smooth…no lumps.


Pre-freeze fresh strawberries and bananas. If you cut them into pieces, it will be much easier to mix them in your blender.

Strawberry, Roasted Hazelnut, Dark and White Chocolate Chip Cookies

Strawberry, Roasted Hazelnut, Dark and White Chocolate Chip Cookies Recipe

Strawberry, Roasted Hazelnut, Dark and White Chocolate Chip Cookies Recipe

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Prep Time: 15 mins

Cook Time: 9 mins

Yield: 60 cookies

These Strawberry, Roasted Hazelnut, Dark & White Chocolate Chip Cookies have delicious dried strawberries for that fruity punch and moistness, nuts for a textured crunch and of course delicate creamy white chocolate in addition to the dark chocolate chips. Crunchy, chewy and indulgent. They’re chocolate chip cookies with a difference!


  • 2¼ cups plain (all-purpose) flour
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 tsp salt
  • 1 cup/2 sticks/225g unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup Packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup/6 oz dark chocolate chips
  • 1 cup/6 oz white chocolate chips
  • 1 cup (100g) freeze dried or dried strawberries
  • 1 cup roasted hazelnuts


  1. Preheat the oven to 190℃ (160 fan℃)/375℉/Gas Mark 5.
  2. (Optional) If you can’t get your hands on freeze dried strawberries, you will need to chop up the dried strawberries in a food processor until they are approx. the size of mini chocolate chips.
  3. Sift the flour, bicarbonate of soda (baking soda) and salt into a small bowl and set aside.
  4. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light and creamy.
  5. Add eggs, one at a time, beating well after each addition then gradually beat in the flour mixture.
  6. Stir in both the dark and white chocolate chips, roasted hazelnuts and dried strawberries and mix gently until the chocolate chips, nuts and strawberries are evenly distributed in the mixture.
  7. Roll into balls no larger than a ping pong ball size and leave 1½-2 inches for spreading between each cookie onto a baking sheet with parchment or silicone mat.
  8. (Optional) Place the baking sheets into the fridge for 30 minutes.
  9. Bake for around 9 to 11 minutes or until light golden brown.
  10. Allow to cool on the baking sheets for 2 minutes, then remove to wire racks to cool completely.
  11. Leftovers may be stored in an airtight container in the refrigerator for up to 1 week, or in freezer for up to 8 weeks


If you need to chop the dried or freeze-dried strawberries, they will stick after processing. If this is the case, you can roll them around in the flour mixture to prevent them all sticking together for an even bake.

Victoria Sponge Cake

Victoria Sponge Cake Recipe

Victoria Sponge Cake Recipe

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Prep Time: 10 mins

Cook Time: 20-25 mins

Yield: 8in Cake

Delicious light and fluffy classic Victoria sponge cake sandwiched with whipped cream and strawberry conserve or jam, with a dusting of icing (confectioners’) sugar.



  1. Preheat the oven to 180℃/350℉/Gas Mark 4.
  2. Grease and flour 2 x 18cm/7inch cake tins
  3. Cream the butter and the sugar together in a bowl until pale and fluffy.
  4. Beat in the eggs, a little at a time, and stir in the vanilla extract.
  5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
  6. Divide the mixture between the cake tins and gently spread out with a spatula.
  7. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
  8. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
  9. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.

Recipe Source:

Adapted from BBC Food.

Foodie PenPals #1 – June 2012


Last month in May, I signed up for the wonderful Foodie PenPals. I turned out to be 1 day late for the May sign up (boo!) but managed to join up for this months. If you’ve never heard of Foodie PenPals, it’s where you send a foodie package of your choice of what you think your match would like to another foodie with to the value of up to £10/$15.

You get matched with two different people: one who will be sending a parcel to you, and another of which you will be sending a parcel to them. What is there not to like about receiving a surprise parcel?! Wonderfulness!

I sent a parcel to Lucy at Offally Good. To see more on what I sent and Lucy’s reaction, see her blog post here.

My parcel came from Hannah at Parkinson’s Pantry and was beautifully handpicked to my liking. I’m over the moon! My first opinion of Hannah and her blog is that she has exquisite taste, we seem to have a lot in common. I’m totally lusting after the kitchen appliances, cookery books and recipes she has posted on her blog.

So, what did I receive? Read on… As this is my first ever parcel, I can only assume that I’ve been very lucky. But poor Hannah with the postage of almost £7 (bless you!)

Foodie Penpals - June 2012Oooooo! *grins*

Foodie Penpals - June 2012Sneaky peeky!

*mouth falls to floor in happy surprise!*

Foodie Penpals - June 2012Happiness is Foodie PenPals – woohoo!

I received the following:

  • Renshaw Simply Melt strawberry flavour buttons (candy melts),
  • Wilton lollipop sticks,
  • Cath Kidston napkins/serviettes,
  • Pack of 3 different shades of pink and contrasting green sugar crystals,
  • Welsh Teatime Recipes book,
  • 6x Welsh cakes.

When I received my email from Hannah asking the kind of things I liked, of course I explained that I’m into sweet baking and making sweet treats. I also disclosed that I’ve never ever made cake pops yet and wanted to venture into possibly making them in the near future. This information must’ve got Hannah’s creative juices flowing as the strawberry melts, lollipop sticks, and the sugar crystals. She must have read my mind (or great minds think alike) as I didn’t currently have any lollipop sticks or pink melts for making cake pops (and was one of the first things on my to-buy shopping list) so this was a wonderful surprise.

I love the addition of the Welsh cakes and Welsh Teatime Recipes book as Hannah is living in Wales and has done so since she was 5 years old. The Welsh cakes were scrummy and devoured within the 2nd day of receiving! Yum! There’s also some delicious recipes in the Welsh Teatime Recipes book including that of the Welsh cakes so I can re-create them at home! Also, how did Hannah know I liked Cath Kidston? Hehe. Magic!

Hannah’s thought process behind this parcel was obviously the cake pops but in addition to that was to put the kettle on, have a Welsh cake or two (or 3 in my case!) and put my feet up, which I definitely did! Unfortunately, I haven’t had a chance to make the cake pops yet as I got hit by some weird cold bug this month which made me ill, went away, came back, went away again, and came back. Each time it came back, it was worse than before but very strange to keep re-catching it like that. Can’t quite believe that it has taken me most of the month to get over it!

Thank you so much, Hannah, I really love everything you have sent and was lovely to meet you and find your blog.


UK and European Foodie PenPals can sign up here,
US and Canada Foodie PenPals can sign up here.

Lisa {Sweet 2 Eat Baking} - Decorated Cakes, Cupcakes, Cookies, Desserts & more!

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