Watermelon Ice Blocks
These Watermelon Ice Blocks are summer on a stick — sweet, juicy and refreshing without any of the added sugar found in store-bought versions.
And all you need are three ingredients, a blender, and a freezer, and you're good to go.
They’re the perfect answer to hot afternoons, teething tantrums, or when your kids ask for “something cold!” for the millionth time that day!
Why you’ll love them
Only 3 ingredients
No added sugar
Dairy-free
A fun way to use up extra watermelon
Great for toddlers, older kids… and grown-ups!
RECIPE
Ingredients
4 cups seedless watermelon, roughly chopped
1/2 cup coconut cream (alternatively, use Greek yogurt)
1 kiwi fruit, peeled and sliced
Method
Blend the watermelon until smooth.
Divide between 6 icy pole moulds, filling to around 3/4 full. Place an ice cream/popsicle stick into each one and freeze for 1 hour or until firm.
Divide coconut cream between each ice block until you have around 1-2cm of coconut cream in each. Freeze for another hour or until firm.
Blend kiwi fruit until smooth or mash well with a fork. Then divide between ice blocks so that you have a thin layer of kiwi in each.
Freeze for another 2-3 hours until ice blocks are completely frozen.
To serve, run the moulds under warm water for a few seconds to help release the ice block.
Variations & Substitutions
Try adding mango or berries
Use full-fat Greek yogurt instead of coconut cream
Add a squeeze of lime for a tangy twist
