Ice Pops by Solla Eiriksdottir, as featured in RAW by Photography by Simon Bajada

3 Ice Pop recipes that are actually good for you

Try out these cooling, tasty, guilt-free summertime treats courtesy of Icelandic superchef Solla Eiriksdottir

You don’t need high temperatures to enjoy icy treats – just ask the super-healthy Icelandic chef Solla Eiriksdottir. “In the summer, we enjoy Ice Pops in shorts and summer dresses even though the thermometer only says 50°F (10°C),” writes the chef owner of Gló in Reykjavik – Iceland’s most popular vegetarian and raw-food restaurant, in her new book, RAW: Recipes For A Modern Vegetarian Lifestyle. ”We are so determined to enjoy the sun.”

What’s more, those moments of summery enjoyment needn’t be a guilty treat, as Solla makes plain in her new book. “For the kids we make healthy alternatives to the store-bought Ice Pops that have a tendency to contain more sugar than is actually needed,” she writes. “For the grown-ups, we love to make the Ice Pops refreshing with a kick.”

Here are three of Solla's healthy ice-pop recipes from her new book. In every case, all you need to do is put all the ingredients into a blender and whizz them up until they are smooth, then pour the mixture into Ice Pop (lolly) molds and freeze for at least 4 hours.

Tofu Chocolate Ice Pops For Children Makes 8

3 1/2 oz (100 g) soft (silken) tofu

1 banana

2 tablespoons raw cacao powder

2 tablespoons coconut palm sugar

1 cup (8 oz/250 ml) almond milk

Matcha and Coconut Water Ice Pops for Grown-Ups Makes 6

1 cup (8 oz/250 ml) coconut water

3 kiwifruits, peeled

1 tablespoon sweetener of your choice

1 teaspoon matcha tea powder

Adzuki and Almond Ice Pops Makes 10