Pre-prepare and stash a bunch of these in the freezer so that when the sun hangs out over the city for a rare day, you've got a frozen homemade treat ready and waiting.
Makes 6 Ice Lollies
1/2 lemon, juiced
250g plant-based yogurt (we used soy)
3 tbsp maple syrup
1. In a blender, mix your blueberries and lemon juice until smooth. Strain the mixture through a fine-mesh sieve placed over a bowl.
2. In a separate bowl, mix your yogurt and maple syrup.
3. Grab your ice lolly moulds, and pour in a little of your blueberry mixture, then a little bit of your yogurt mixture, and vice versa until the moulds are full. Use the back of a spoon to create swirls inside the moulds.
4. Transfer to your freezer and let them sit for 30 minutes before inserting the wooden holders. Freeze until solid (3-4 hours).
Recipe via allplants.co.uk, who deliver vegan meals - there are loads to choose from. Mouth watering quite frankly. Sustainably sourced ingredients, cooked in London, frozen, then you heat it up at home. Go allplants!