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Watermelon ice blocks
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Prep Time:
395 minutes
Cook Time:
10 minutes
Total Time:
405 minutes
Deliciously refreshing watermelon and kiwi fruit ice pops.
Ingredients:
  • 125ml coconut cream
  • 1/2 tsp vanilla bean paste
  • 10.00 gm caster sugar
  • 75g caster sugar
  • 2 sprigs mint
  • 400g watermelon, coarsely chopped, seeds removed
  • 3 kiwifruit, peeled, coarsely chopped
Instructions:
  • Combine coconut cream, vanilla extract, and sugar in a small bowl and mix well.
  • In a small saucepan, bring together extra sugar, fresh mint, and 3/4 cup (185ml) water over medium-low heat. Stir for 5 minutes until the sugar dissolves. Increase the heat to medium until it simmers. Let it thicken slightly for 2-3 minutes. Cool for 15 minutes, remove the mint, and save 2 tbsp of the syrup.
  • Purée the leftover syrup and watermelon in a food processor until velvety. Sieve the mixture into a jug. Fill ten 1/3-cup iceblock molds evenly. Add sticks and freeze for 2 hours until solid.
  • Evenly drizzle the luscious coconut cream mixture over the refreshing watermelon blend. Place it back in the freezer for 1 hour or until it sets perfectly.
  • Blend the reserved syrup and kiwifruit until smooth in a food processor. Drizzle the mixture over the coconut cream and freeze for 3 hours until solid.

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