Time to cool off! Food writer Libby Kimber shares some simple icy treats to beat the summer heat.
Watermelon ice lollies
This is an edited extract from Five Ingredient Vegan by Katy Beskow published by Hardie Grant Books, $39.99 and is available in stores nationally. Photographer: © Luke Albert.
Makes about 8 lollies
- 1 small watermelon, halved and deseeded
- 2 kiwi fruits, peeled
- 1 Tbsp coconut yogurt
- Small handful of spinach
Spoon the pink watermelon flesh into a high-powered jug blender (or spoon into a large bowl if you’re using a hand blender) and blitz until smooth. Pour into ice-lolly moulds, leaving a 2cm gap at the top, then freeze for 4 hours.
Blitz the kiwis, coconut yogurt and spinach in the blender until smooth (or in a bowl with a hand blender).
Remove the lollies from the freezer and top each one up with the puréed kiwi mix. Freeze for another 4 hours, or overnight.
Lemon, coconut and passionfruit popsicles
Recipe courtesy of Australian Passionfruit | aussiepassionfruit.com.au
- ¾ cup passionfruit pulp
- 1 cup lemon curd, homemade or store-bought
- 2 Tbsp water
- 1 cup coconut yoghurt
- 1 tsp vanilla paste
- Maple syrup, to taste
Scoop pulp from passionfruit. Combine coconut yoghurt and vanilla paste; add a splash of maple syrup if you wish. Stir water through lemon curd to thin slightly.
Drop a generous spoonful of lemon curd into your popsicle moulds. Top with a drizzle of passionfruit pulp followed by a generous spoonful of yoghurt.
Continue to layer; lemon, passionfruit, yoghurt, finishing off the top of each popsicle with a good layer of passionfruit.
Freeze at least 4 hours or overnight, dip moulds briefly in cold water before removing popsicles.
Mango and coconut ice blocks
Recipe courtesy of Keira Rumble, founder of Krumbled Foods and certified nutrition and wellness advisor.
1 can organic coconut milk/cream
1 vanilla pod (seeds scraped out)
1 tsp rice malt syrup
5 organic mangoes, peeled and deseeded.
1 heaped Tbsp Nature’s Way Turmeric golden milk, or 1 tsp turmeric
100ml coconut water
In a blender, combine the coconut tip ingredients and blend until combined. Pour into ice block moulds and set overnight, or for at least 4 hours.
Once set, blend the remaining ingredients, adding the coconut water slowly until your desired consistency is met. Freeze for four hours or overnight.