Ombre coco-berry ice pops
makes
14
“I love having a batch of berry ice cream or popsicles in the freezer – they’re so easy to make and never fail to impress. Perfect for hosting a crowd!” – Tracey Pattison
Ingredients (4)
- 4 punnets (500g total) raspberries
- 1/3 cup (75g) caster sugar
- 3 tsp rosewater (or to taste)
- 2 x 400g cans coconut cream
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place the raspberries, sugar, and rosewater together in a food processor and process until smooth.
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2.Place the cream in a large jug and whisk until well combined and smooth. Spoon 2 tsp raspberry puree into each base of 14 x 1/2 cup (125ml) popsicle moulds.
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3.In a jug, combine 1 cup (250ml) remaining raspberry puree with 3/4 cup (180ml) coconut cream, then pour evenly among popsicle moulds.
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4.Combine remaining raspberry puree with 1 1/2 cups (375ml) remaining coconut cream in a jug and pour evenly among popsicle moulds. Finish the ombre layers by spooning in remaining coconut cream evenly among the popsicle moulds.
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5.Insert wooden popsicle sticks, cover and freeze overnight until firm. To unmould, stand for 3-5 minutes at room temperature to soften very slightly before using the popsicle stick ends to help pull out. Serve immediately.
Recipe Notes
You’ll need 14 x 1/2 cup (125ml) popsicle moulds and 14 wooden popsicle sticks. Begin this recipe a day ahead. These ice pops will keep stored in the freezer in an airtight container or individually wrapped for up to 3 months.
This recipe can be easily doubled to feed a crowd.
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