Watermelon ice lollies with a layer of creamy coconut anyone? Yes, please! These fun, refreshing summer treats are simple to make. Plus, they’re free from refined sugar, which means they’re a healthy treat!
What says summer more than a watermelon ice lolly? Remember those hot summer days of your childhood, running around under the sun, and suddenly you heard the tinkling of the ice cream van? Ice lollies are truly nostalgic food at it’s finest.
Here we’re going to make a more grown up version of this classic childhood treat, but not so grown up that kids won’t love them too. The top layer of is made up of sweet watermelon, strawberries and zesty lime. The bottom layer is a playful polka dot stripe of creamy coconut milk and healthy chia seeds.
Ingredients in Watermelon Ice Lollies:
- Watermelon: Try to get a seedless watermelon. If you can’t find one, no worries, it only takes a few minutes to pick the seeds out. How can you tell if a watermelon is ripe? The best indicator is the spot on the bottom of the melon. This spot is called the field spot; it’s where the watermelon made contact with the ground in the the field. If the spot is yellow, it’s a good indicator that the watermelon is sweet, and wasn’t picked too early. If the spot is white, take a pass – it was probably harvested too early and won’t be sweet enough.
- Strawberries: Sweet and slightly jammy, ripe strawberries are the perfect partner to watermelon. Plus, the lend their bright red color to the contrasting stripes in this watermelon ice lolly.
- Agave Nectar: This is optional. If your fruit is really ripe, go ahead and leave it out. You could also use maple syrup here.
- Coconut Milk: Buy coconut milk in a carton, not a can.
- Chia Seeds: Chia seeds are powerhouses of nutrition! They contain large amounts of omega 3 fatty acids, proteins, and fiber. Plus, they add a fun polka dot effect to your ice lolly!
Let’s Make Watermelon Ice Lollies:
Pour the coconut milk into a small cup and add your chia seeds. Put the cup in the fridge while you get on on with preparing the watermelon layer.
Deseed the watermelon and cut into 1 inch pieces. Wash the strawberries and cut them in half. Put them in your food processor along with the agave nectar and lime zest and blend until the mixture is liquefied.
Pour your watermelon/strawberry puree into the mould, filling it only slightly above the halfway point. Put the sticks in the mould, and freeze for 2 hours. Now, add your coconut milk/chia seed mixture to the mould, filling them to the top. Freeze for an additional hour. To remove from the mould, run warm water over the mould.
Tips For Making Watermelon Ice Lollies:
- Silicon ice lolly moulds are really useful. They’re not that expensive, and you’ll find yourself using them again and again. This is a great ice lolly mould. ***Please note that the amount of ingredients you’ll need will obviously vary according to which mould you use. The proportions here are quite generous as I’m using a ten cavity mould that’s quite deep. If you end up with more filling than you need, you can refrigerate it until your mould is free.
- To remove the ice lollies from the mould, take them out of the freezer and allow them to sit on the counter for five minutes. Jiggle the stick back and forth until you feel it give. Another way is to run them under warm tap water for a few minutes.
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Watermelon Ice Lollies
- 315 grams (2 ¼ cups) watermelon, seeds removed and diced
- 215 grams (1 ½ cups) strawberries, cut in half
- 1 lime zest only
- 2 tbsp agave nectar *optional
- 375 ml (1 ½ cups) coconut milk
- 2 tbsp chia seeds
- Pour the coconut milk into a cup and add the chia seeds. Put it in the fridge while you make the watermelon puree.
- Cut the watermelon into bite size pieces, removing any black seeds (the white seeds are fine.) Wash the strawberries, remove the stem and cut them in half.
- In a blender or food processor, puree the watermelon, strawberries, lime zest and agave nectar (if using.)
- Fill the mould slightly over half way full. Insert the sticks and freeze for two hours.
- Take the ice lollies from the freezer and pour the coconut milk and chia seed mixture into the mould. Freeze for an additional hour.