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These sandwiches are unique and delicious
Green tea ice cream is perfect for ice cream sandwiches.
Ice cream sandwiches are one of the best inventions ever made. They combine two perfectly sweet snacks: cookies and, of course, ice cream, to make one ultimate dessert. But the best thing about ice cream sandwiches is that they are so versatile. There are endless combinations of flavors, which really gives us room to be creative.
Now, you can never really go wrong with a classic ice cream sandwich. After all, the classics are classics for a reason, but everyonce in a while it’s fun to try something new. These ice cream sandwiches take creativity to the next level. Try them out next time you’re craving the ultimate dessert.
Belgian Waffle Ice Cream Sandwich
Really, you could have this sandwich for breakfast. It is waffles, so why not? And the best thing is that you can fill them with any flavor ice cream, and add some fruit, or chocolate, or sprinkles, or anything. The possibilities are endless.
Nilla Wafers Ice Cream Sandwich
These little guys are so cute it’s hard to take. They are perfect for tiny indulgences. Some ice cream sandwiches can be overwhelming, but not these tiny treats. And they have sprinkles, so they’re perfect.
Green Tea Ice Cream Sandwich
Green tea ice cream is a great dessert, especially for summertime. It has that cool, refreshing flavor. This sandwich uses two, square oatmeal cookies to hold in all that green tea goodness.
(Flickr/Cupcake Murder Aftermath)
Cinnamon Roll Ice Cream Sandwich
Imagine having ice cream stuffed between a gooey cinnamon roll. We can smell it now. It’s best to let the rolls cool first, though, or else your ice cream will melt faster than you’d like.
33 Best Wedding Reception Food Ideas on a Budget
When you’re thinking of wedding food ideas, you might picture wedding invitations asking if your guests want chicken or beef. But when planning your wedding menu, you no longer have to stick to a sit-down meal. Thanks to fantastic dishes from around the world, wedding food can now mean anything from tacos to tapas! It’s time to ditch the same options that everyone chooses and serve up something authentic.
Having trouble thinking of wedding menu ideas that will leave your guests in awe? No worries! Whether you’re choosing a food station or planning a whole reception menu, we’ve got you covered and within budget. Just follow our guide to sumptuous food to make your big day extra special. Read on!
Easy Summer Treat
SUMMER is calling my name! And so are all the cool desserts that come with it!
This ice cream sandwich cake is a fun twist on a classic summer treat. It’s really easy to make, so your kids can definitely get in the kitchen and help you.
Have you looked at the ingredients of this recipe? Hot fudge, pudding, ice cream sandwiches, whipped cream, and Oreos.
Does it get much better then that? The hot fudge/pudding/whipped cream mixture helps the ice cream sandwiches to stick together to form a cake. Then it’s covered in more whipped cream and topped with crushed Oreos.
Every time I make this dessert, there is never any leftovers – definitely a crowd pleaser!
Disney Chocolate Peppermint Ice Cream Cookie Sandwich Copycat Recipe
Yield: Six, 4” ice cream cookie sandwiches
A toothpick or food decorating brushes such as these (affiliate link) that we used for our Arendelle Aqua Cake Copycat Recipe.
To us, it looks like Disney uses food decorating brushes to paint red stripes on their cookies, but we thought we’d try ours with a toothpick in case you don’t have brushes on hand. These can be decorated with either tool.
Cookie Sandwich Making Ingredients
- 20 ounces Ghirardelli brand white chocolate melting wafers*
- 1/2 teaspoon peppermint extract
- Red food coloring
- 1.5 cups of crushed candy canes
– 6 heaping cups of Edy’s vanilla ice cream
*You need a lot of white chocolate to make the cookies easier to dip. In this recipe, we are only dipping the cookies that make the top of the sandwiches (6 cookies total), but there will be leftover chocolate if you want to dip or drizzle it on the remaining cookies.
Cookie Baking Ingredients
- 1.5 cups all purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon baking soda
– 8 tablespoons butter, softened
– 8 tablespoons vegetable shortening
– 1/2 teaspoon salt
– 3/4 cup granulated sugar
– 1/2 cup light brown sugar
– 1 egg
– 1 tablespoon corn syrup
– 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1/2 cup semisweet chocolate chips
1. Bake the Cookies
1. Preheat the oven to 350 degrees.
2. Line a baking sheet (we used a 12″ x 17” cookie sheet) with parchment paper.
3. In a small bowl, stir together the cocoa powder, flour, baking powder and baking soda.
4. Make the cookie dough! Using a mixer, blend the butter, shortening, brown sugar, granulated sugar and salt together until combined. Add the egg and mix until incorporated. Add the corn syrup and vanilla and mix until combined. Then, adding about a third of the mixture at a time, add the dry ingredients (cocoa powder, flour, baking powder and baking soda) and mix until fully incorporated. Finally, stir in the chocolate chips.
5. Using a 1/4 cup measuring cup, drop clumps of dough onto the parchment paper. (Don't overfill the measuring cup or you won't have enough dough for 12 cookies.) If the clump of dough isn’t already circular, pick up each clump of dough and form it into a ball, and then place it back on the cookie sheet. Space each ball equally apart so, as they cook, the cookies have room to spread without running into each other.
6. Bake 16 - 18 minutes. Let the cookies sit on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. The cookies can be stored for 1 – 2 days if you’re not assembling the cookie sandwiches right away.
2. Dip and Decorate 6 Cookies
1. Once the cookies are completely cooled, line a baking sheet with parchment paper.
2. Melt the white chocolate in a small bowl. We microwaved ours on 50% power until melted. Add the peppermint extract and stir.
3. Transfer a tablespoon of white chocolate to a small bowl and add a few drops of red food coloring to dye it red. Add water to loosen it up a bit. Think of this as creating an edible red paint!
4. Dip a cookie halfway into the white chocolate. You might need to tilt the bowl to get half of the cookie submerged in white chocolate. Then place the cookie (top side up) onto the parchment paper.
5. If using a toothpick, immediately paint red stripes onto the white chocolate while the chocolate’s still wet. Allow a few of the stripes to run into each other, creating some wider stripes in addition to thin stripes. If using food decorating brushes, pop the white chocolate dipped cookies in the refrigerator until the white chocolate sets, then paint red stripes onto the cookies.
Repeat until 6 cookies are coated. If you have any remaining white chocolate, you can dip or drizzle more cookies with white chocolate.
6. Once the cookies are covered white chocolate and red stripes, let them sit for at least a half hour so the white chocolate set. To speed up this process, you can also pop the cookies in the refrigerator for about 10 minutes.
3. Assemble the Cookie Sandwiches
Note: We don’t recommend assembling these sandwiches ahead of time because the crushed candy cane pieces melt into the ice cream. If you have to make the sandwiches ahead of time, assemble only the cookies and the ice cream. Then, just before serving, roll the sandwiches in crushed candy canes.
1. Take two cookies (one dipped in white chocolate and one not) and place a heaping cup of ice cream in the center. Smash the cookies down until the ice cream extends past the sides of the cookies just a little bit.
2. Roll the ice cream (sides of the cookies) into crushed candy canes. The candy canes should stick into the ice cream. If you find that it’s difficult to roll the sandwiches in the crushed candy canes, use your hands to apply the crushed candy canes to the ice cream.
We hope you enjoy this Disney inspired Peppermint Ice Cream Cookie Sandwich as much as we do! With the ability to make the double chocolate cookies ahead of time, this is the perfect dessert to have after Christmas dinner. It’s sure to wow everyone in your Disney family!
- 24 vanilla ice cream sandwiches, unwrapped
- 2 (8 ounce) containers whipped topping (such as Cool Whip®), thawed
- 1 (12 ounce) jar hot fudge ice cream topping, warmed
- 1 (12 ounce) jar caramel ice cream topping
- ¼ cup chopped pecans, or to taste
Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.
Making Ice Cream
Have you wanted to try making your own ice cream? I have! Dan too. We almost bought this attachment for our mixer last summer, but balked at the price. Given the new kitchen, I thought we should spring for it. Plus, ya know, pregnancy cravings.
So here’s a secret: most of the ice cream recipes on Pinterest will give you a prep time under an hour, but leave out the part where you should chill your mixture for 6hr+ before churning.
I used Savy Saving Couple‘s base recipe, and then added my own twist!
- 1 cup of half & half cream
- 1 cup of heavy cream
- 1 cup of Jackson Morgan Whipped Orange Cream
- Mini Chocolate Chips
- Chocolate Chip Cookies
- 1/2 can of Sweetened Condensed Milk
*I chose this recipe because I didn’t need to cook anything down on the stove, or mess with egg whites.
Mix all the ingredients in a bowl, stir, and then chill for 3hrs + You can add extra orange zest, or chocolate chips to the mix, just understand that the heavier the extra ingredients, the more time it’ll need to be churned.
*The following product links are affiliate things. Thank you for supporting the brands that make PMQ for two possible.
If you want to add more of the Whipped Orange Whiskey Cream (because why wouldn’t you), reduce the other creams accordingly. This recipe creates a very creamy tasting ice cream, and if you prefer it less so, just use the half & half cream.
Once that mixture is chilled, pour it into the ice cream churner on speed #2 for 30 mins. Simple eh? JUST MAKE SURE your ice cream bowl has been sitting in the freezer for at least 24hrs. It will ensure that your ice cream actually churns out quickly, instead of remaining a soupy mess.
Once the mixture has churned to perfection, it’s time to assemble your ice cream sandwiches! I used my fave store bought cookies (I have particular cravings – what can I say?!) and wanted to be able to enjoy the extras since I can’t enjoy one of the sandwiches while pregnant.
Bruce, as always, is ever curious about what’s happening on the kitchen counters. Thankfully he’s a good boy and hasn’t tried to get on them.
I mean, it’s as simple as putting a scoop between two chocolate chip cookies and then rolling the edge on a plate of mini chocolate chips. You could roll them in anything that catches your fancy though (skor bitz, cookie crumbs etc), but I feel like these dark chocolate chips are the perfect counter balance to the sweetness of the ice cream.
If you’re making several in one go, you may want to pre-make and then freeze them, since the ice cream can get a little soft while you’re working it. OR, do what Dan did, and just eat them as you go.
He absolutely approves, and has made requests for different flavours. He wants to try a Salted Caramel Cream version, and the Banana Pudding Cream one as well (but he wants those dipped in chocolate).
Sometimes, the only bar you need to go to is a dessert bar, and B Sweet Dessert Bar is here for those needs. Famous for its 40+ flavors of bread pudding, B Sweet's menu changes weekly, but you're guaranteed a delicious, warm slice no matter what you get. Because it is Filipino-owned, the Ube Coffee Crunch Cake is the one I suggest you get if it's available. If not, you've got plenty of options.
Drinking chocolate is not to be confused with hot chocolate. Awarded for having some of the best hot chocolates in LA, this Venezuelan shop serves various types of homemade drinking chocolate. You can't go wrong with the original, but make sure to try the Raymond, which is topped with toasted salted caramel marshmallows.
Coffee Ice Cream Waffle Sandwiches Recipe
Happy National Coffee Day! I originally planned to make a fun a coffee drink today, but you all know how much I love dessert so we decided to go with a frozen coffee treat instead. We made Coffee Ice Cream Waffle Sandwiches and let me tell you… they are probably one of the most delicious desserts I’ve ever tasted. And if you know me, you know I never skip dessert so this is a big deal! We actually made it up ourselves by mixing a few different recipes that we came across on Pinterest. Scroll through this post for the full recipe and watch me make it on today’s episode of “Haute Out The Oven” over on my Instagram stories at @HauteOffTheRack.
Coffee Ice Cream Waffle Sandwiches Recipe:
1) Coffee flavored ice cream (or you can add cool brew coffee to chocolate or vanilla ice cream) — We used Blue Bunny Chocopolitan!
3) Crushed nuts (we used toasted almond crunch)
What you will need:
4) Ice Cream Scoop <—This is the best ice cream scoop by the way!
1. This first step is optional, but super fun and I highly recommend it. Pull your coffee flavored ice cream out of the freezer and scoop out into a large mixing bowl. Add all the toppings of your choice into the bowl of ice cream and mix well before returning to the ice cream container and placing back into the freezer to harden again! If you you’re unable to find coffee flavored ice cream, you can always add a splash of cool brew coffee into your ice cream.
2. Cook cinnamon rolls in mini waffle maker for 2 minutes each & let them cool completely!
3. Heat your chocolate melting wafers & line your baking pan with parchment paper.
4. Pour chocolate melt & chopped nuts into their own bowls that are large enough for dipping the sandwiches into.
5. Put a scoop of ice-cream in between two mini waffles to make your ice cream waffle sandwiches. Dip one side of the sandwich into the chocolate melt followed by the chopped nuts. Place on parchment paper and repeat this step until you’ve made them all. Then, put them in the freezer until the chocolate and ice cream harden again! Serve & Enjoy!
Pro Tip: Try to do step 5 as quickly as possible so your ice cream doesn’t melt too much.
I hope you enjoy this recipe and be sure to tag me at @hauteofftherack & #hauteouttheoven if you post your frozen treats on social media!
15 Of The Coolest Ice Lolly Recipes For Summer
With temperatures set to soar next week as we welcome in June, the usual precautions have been issued: covering up, wearing sunscreen, keeping your house cool, and drinking plenty of water.
We’ve collected the best advice for staying cool in the warm weather, including a couple that will surprise you (who knew drinking less caffeine and eating less meat helps?!). If you haven’t got the hot weather essentials, here are the Amazon buys that’ll arrive the next day on Prime.
Now all that’s left to do is try your hand at these delicious homemade ice lolly recipes! Enjoy!
4 oz haas avocado (from 1 medium)
2 1/3 cups unsweetened Almond Breeze Almond Coconut milk
6 tbsp raw sugar (or your favorite sweetener)
1/2 cup sweetened shredded coconut flakes (Baker’s)
Combine the avocado, milk and sugar in the blender and mix until smooth. Add the coconut flakes and mix to incorporate. Pour into the popsicle mold and freeze.
- 250g ripe strawberries
- 100ml natural yoghurt (or apple or orange juice)
- 1 teaspoon honey
- Whizz up 250g ripe strawberries, 100ml natural yoghurt (or apple or orange juice) and 1 teaspoon honey in a blender or food processor.
- Taste, and add a little more honey if you think you need to.
- Divide the strawberry mixture between 4 ice lolly moulds, then pop a stick into each one.
- Put the ice lollies in the freezer for at least 4 hours or until solid.
- 250g strawberries
- 4 ½ tbsp honey
- 3 large ripe juicy peaches, peeled, stoned and sliced
- 5 large ripe kiwi fruit, peeled and sliced
- In a blender, puree the strawberries and then sieve the puree to get rid of the seeds. Stir 1 ½ tbsp of the honey into the strawberry puree.
- Pour the strawberry puree into each of the ice lolly moulds (or use empty yoghurt pots) until each mould is one third full and freeze until firm (about 1 ½ hours).
- Repeat the process with the peaches and 1 ½ tbsp of the honey (no need to sieve the peaches) and freeze until firm, then add the kiwi fruit mixed with the rest of the honey and insert the sticks. Freeze until solid.
For lots more food inspo visit www.annabelkarmel.com.
- 150g strawberries
- 90g caster sugar
- 1 tsp vanilla extract
- 500g tub of low-fat natural yogurt
- 100g melted white chocolate
- 60g sugar balls or strands
- You will also need 6 or 8 ice lolly moulds
Put strawberries, caster sugar vanilla extract in a bowl. Crush fruit until roughly broken up and the sugar has dissolved.
Mix in low-fat natural yogurt. Pour into 6 or 8 ice-lolly moulds and freeze. Once frozen, take them out of the moulds and dip tips of the lollies in melted white chocolate, then quickly dip them in sugar balls or strands. Serve as soon as they set!
- 1 peach, cut into 1cm slices
- 2 kiwis, peeled and sliced into 5mm rounds
- 75g blueberries
- 110g strawberries, hulled and halved
- 350-500ml white grape juice
- Snugly arrange some of each fruit in eight 75g ice lolly moulds.
- Pour enough juice into each mould to just cover the fruit.
- Insert sticks and freeze until solid, six hours (or up to two weeks).
- 50g caster sugar
- 60 ml water
- 250g strawberries
- 250g watermelon, cubed and deseeded
- Put the sugar and water into a small saucepan and boil until syrupy (about 3 minutes). Allow to cool.
Puree the strawberries and sieve to get rid of the seeds. Puree the watermelon and mix with the pureed strawberries and cooled syrup.
Pour the mixture into ice lolly moulds and freeze.
For lots more food inspo visit www.annabelkarmel.com
You will also need:
- 4 small empty and clean kid-sized yogurt pots (the pots I used held 55g of yogurt)
- 4 lollipop sticks
- Small amount of kitchen foil
To make one ingredient banana ice cream you need to slice the banana and freeze the slices. Once frozen you whizz them in a food processor to make really smooth ice cream.
- First of all, double check that the empty yogurt pots have been thoroughly cleaned and dried.
- Take the Greek yogurt from the fridge and ask your little one to help weigh it into a small mixing bowl.
- Your assistant can carefully measure 1 level tsp of runny honey into the mixing bowl, then stir the two ingredients together.
- Mashing the banana is good fun for children so let them take the lead. They can peel off the skin and then place the banana into a little bowl. Using a fork, they can set to work, mashing the banana until it’s as smooth as they can make it. You may need to help with the last little bit!
- Now your child can use a spoon to scoop up the mashed banana and mix it into the Greek yogurt and honey mixture.
- As the yogurt pots are quite small, it’s best to use a teaspoon when spooning the yogurt mixture into the pots. You may end up with a messy worktop otherwise, but I suppose that’s what kitchen towels and wipes are for!
- Once your pots are all equally filled with the yogurt mixture, turn your attention to the foil.
- Use scissors to cut out square pieces of foil, just a little larger than the top of the yogurt pots. Place the foil pieces over the top of each pot to cover the yogurt, then press the edges of the foil under the ‘lip’ of the pot to seal.
- With a sharp knife, cut a little slit into the middle of each foil lid.
- Your little helper can now place the lollipop sticks into each hole in the foil and down into the yogurt mixture.
- Place the yogurt ice pops into the freezer for an hour or two, or you could freeze overnight if need be. It depends how long your child will wait.
- When you are ready to eat your banana and yogurt ice pops, take the from the freezer and leave to stand for 10 – 20 minutes to soften. Then ease them out from the plastic yogurt pots and enjoy!
- 1 avocado
- 1 banana
- 2tbsp raw cacao
- 2tbsp maple syrup
- 1tsp lemon juice
- 1 cup almond milk
- Peel avocado and banana.
- Place into a blender with cacao, maple syrup, lemon juice, half the amount of almond milk and blend until smooth.
- Slowly add the rest of the almond milk until you achieve the desired consistency.
- Pour into prepared ice lolly moulds, insert ice lolly sticks and freeze for at least 3 hours, better overnight.
- 100g ginger nut biscuits
- 405g can light condensed milk
- 250g red berries, we used strawberries, raspberries and redcurrants
- 500g pot 0% fat natural Greek yogurt
- 250g purple berries, we used blueberries, blackberries and blackcurrants
You will also need:
- Place the biscuits in a food processor and blitz into crumbs. Add 2 tbsp condensed milk and blend again until the crumbs start to clump together. Divide the biscuit crumbs between 8 paper cups, pressing down with the back of a spoon. Make sure you scrape out every last crumb, then you won’t have to wash the processor before the next step.
- Roughly chop any large berries. Put half the red berries, half the remaining condensed milk, and half the yogurt in the food processor and blend until smooth. Remove the blade from the processor and stir through the remaining chopped red berries. Divide the mixture between 4 of the paper cups. Repeat with the purple berries and remaining ingredients.
- Place a lolly stick into each cup, pushing down into the biscuit base to help it stand up straight. Freeze for at least 4 hrs before serving. To remove the lollies from the cups, tip upside down, and gentle squeeze the cup until the lolly slips out.
Makes 8 lollies – 2 chocolate, 2 banana cinnamon, 2 strawberry and 2 mixed
For the chocolate
- 2 ripe bananas
- 2 tablespoons of coconut milk
- 2 tablespoons of water
- 2 medjool dates
- 1 heaped teaspoon of raw cacao powder
For the strawberry
- 1 ripe banana
- 1 cup of strawberries
- 2 tablespoons of coconut milk
- 2 tablespoons of water
- 2 medjool dates
For the banana cinnamon
- 2 ripe bananas
- 2 tablespoons of coconut milk
- 2 tablespoons of water
- 2 medjool dates
- 1 teaspoon of cinnamon
- Simply remove the stones from the dates and peel the bananas. Then place the ingredients for your chosen flavour into a blender and blend for a minute until smooth, pour into an ice lolly mould and freeze – do the same for each flavour.
- To make the mixed ones simply pour half of one flavour into a mould, allow it to freeze for an hour and then top the mould up with the second flavour.
- My lollies needed to freeze for about 5 hours before they were ready to be enjoyed!
*You can also use fruit juices instead, if you prefer.
You’ll Also Need:
- To get an ombre look, use the two Italian sodas (or juices if you prefer) that are in the same(ish) color family. Then pour one of the Italian sodas into the popsicle molds at the desired height. I poured most of mine to the halfway point.
- Put the mold in the freezer for about 90 minutes. Then, remove the mold from the freezer and let it sit out for several minutes. The goal is to get it a little bit melty again…mostly frozen, but with some of the liquid melted toward the top.
- Once that happens, add the second favor of juice, Italian soda, etc on top. Add popsicle sticks and put the molds back in the freezer until full frozen (about 4 hours).
- Remove and enjoy. To loosen the popsicles from the mold when they’re ready to eat, run warm water over the underside of the tray for 20-30 seconds.
For the lollies:
- 185g (6 oz) caster sugar
- 3 large eggs
- Pinch of salt
- 150 ml (5 fl oz) concentrated orange juice, chilled
- 300 ml (10 fl oz) cream
- Iced lolly sticks
For the chocolate sauce:
- 125g (4 oz) good quality dark chocolate, roughly chopped
- 1 tsp vegetable oil
- Hundreds and thousands, to serve
- Place the sugar and 100 ml of water in a small saucepan and bring to the boil, stirring to dissolve the sugar. Boil steadily for 3 minutes.
- Meanwhile, beat the eggs and salt with an electric mixer until frothy.
- Slowly pour the sugar syrup into the egg mixture and continue to beat for 2-3 minutes, or until the mixture has thickened. Stir in the concentrated juice.
- Whip the cream until it holds soft peaks and then fold the cream into the mixture. Churn in an ice cream machine, if you have one otherwise pour the mixture into a lidded container and freeze until firm.
- Soften the ice cream enough to scoop into balls. Make about 10 balls of ice cream and then insert a stick into each. Place on a tray lined with non-stick baking paper and return to freezer to firm up.
- Make the sauce by melting the chocolate in a small, heatproof bowl set over a saucepan of just boiling water. When melted, stir in the oil.
- Dip each ball of ice cream into the warm chocolate sauce, then sprinkle with hundreds and thousands. Allow the chocolate to set and then serve immediately.
- No ice cream machine? No problem! Beating in eggs and whipped cream will introduce air and fat, meaning this will be soft even without churning.
- 200g gooseberries
- 4 tbsp elderflower cordial
- Good quality, ready made custard
- Put the gooseberries in a pan with the elderflower cordial
- Bash with a wooden spoon to open.
- Simmer for five minutes until the fruit is soft.
- PurÃ©e with a hand blender and then rub through a sieve.
- Taste and add sugar if it needs it. It should be on the sweet side.
- Layer up alternate spoonfuls with posh ready-made custard in lolly moulds.
- 2 large or 3 small bananas
- 3 tbsp smooth peanut butter
- 1 tsp chopped mixed nuts
- Blitz the bananas and peanut butter together in a blender until mixed and a smooth consistency. Pour into 3 of the popsicle moulds, insert a wooden stick and place the moulds into the freezer.
- After 30 minutes sprinkle some chopped nuts on the top of each popsicle and return to the freezer for at least another 90 minutes, or until the popsicles are frozen.
- Coconut Milk
- Dragon Fruit
- Pineapple / orange juice
I created the striped version by pureeing mango and coconut milk to create the yellow stripes and then strawberries and coconut milk to create the pink stripes. I used kiwis, strawberries, pineapple and dragon fruit for the popsicles. They’re so easy to make too! Just buy a bottle of coconut water, add it into a popsicle mold with sliced fruit and freeze! Now, if you like them a little sweeter, feel free to add some sugar to the coconut water or even some pineapple or orange juice would be great too.
To make the striped ones, puree your favorite fruit with coconut milk. Then pour a small amount of the puree into a popsicle mold. Freeze for about 30 minutes, then add in a layer of coconut water, freeze again for 30 mins, and add in some puree. Keep this pattern going until you reach the top of the mold. Enjoy and get ready to go coconuts over these!