Orange and beetroot ice lolly recipe

Vegan and Gluten Free Ice Lolly Recipe by Primrose's Kitcehn

This delicious recipe couldn't have come at a better time, the weather is finally starting to brighten up (yippee!!). Now you can jump out of bed, enjoy the sunshine and have ice lollies for breakfast.

Although we can whip up a good breakfast our talents lie in making beds, so we asked our new friend Primrose to create something delicious for you lovely lot. Primrose's Kitchen make the most delicious (and super healthy) breakfast goodies and Primrose still makes everything in her Dorset Kitchen (although it's a little bigger now than when she started).

Give her ice pops a try and let us know what you think!

Preparation time: 15 minutes

Freezing time: 4 hours or overnight

Makes 5 ice lollies


Flesh of 3 oranges (for pink coloured ice lollies use blood oranges!)

1.5 tablespoons maple syrup

2 tablespoons + 1 teaspoon melted coconut oil

2 tablespoons of Primrose’s Kitchen Beetroot & Ginger Muesli + an extra 1/2 tablespoon per ice lolly for sprinkling on top at the very end.

5 tablespoons of vegan yoghurt


Peel the oranges and place in a high speed blender together with the maple syrup and melted coconut oil.

Blitz until smooth. Pour into your ice moulds, until they are about half full.

Next spoon some of our raw beetroot and ginger muesli into the mould (YUM).

Then top with the remaining orange mixture, leaving some space to finish it off with more muesli, about 1/2 tablespoon per ice lolly.

Place in the freezer for at least 4 hours, preferably overnight.

Wake up to the sunshine and enjoy!

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