With summer well and truly in full swing (although the weather may sometimes say otherwise!), we start to crave treats that will cool us down when the weather’s hot. Ice cream and ice lollies are a favourite with all ages, so we thought we’d create our own low- and no-refined sugar ones using our carob bars. Creamy, chocolatey and easy to make – we can ensure you they’ll be a hit this summer!


Makes: 6


  • 2 sweet potatoes, peeled and chopped
  • 1 banana
  • 3 tablespoons coconut cream or yogurt
  • 2 tablespoons maple syrup
  • 1 x 40g Supertreats carob bar, broken up into pieces
  • 1 teaspoon coconut oil
  • ½ teaspoon vanilla extract

To decorate -

  • 1 x 40g Supertreats carob bar, broken up into pieces
  • ½ teaspoon coconut oil
  • Crushed nuts


Get making!

  1. First steam or boil the sweet potato chunks until cooked and soft, then drain and leave to cool.
  2. Place the cooled, cooked sweet potato in a blender along with the banana, coconut cream or yogurt and maple syrup. Whizz up until smooth.
  3. Gently melt the Supertreats bar with the coconut oil until smooth then set aside for 5-10 minutes to cool a little.
  4. Pour this into the blender along with the vanilla and whizz up again to combine.
  5. Pour between 5-6 ice lolly molds and fill to the top, then place the the sticks in. Freeze for at least 4 hours.
  6. When ready to serve, remove the lollies from the freezer a few minutes beforehand to make it easier to remove. Gently melt the Supertreats bar with the coconut oil.
  7. Place all the lollies on a wire rack then drizzle over the melted Supertreats bar – drizzle or spoon over half a lolly (sprinkle with nuts if you want!). Now enjoy!


Keep any remaining lollies in the freezer for up to 1 month and just pop out the freezer when you want to cool down!

Let us know if you make the recipe – tag us on FacebookTwitter or Instagram!