Nothing says summer quite like slices of watermelon and frozen ice pops, so put the two together for a summery, layered treat. When avocado is sweetened and pureed, it freezes up just like ice cream, making it the perfect ingredient for the green watermelon rind layer.
Recipe courtesy of Food Network Kitchen
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Total:
7 hr 25 min
Active:
25 min
Yield:
6 frozen pops
Level:
Intermediate

Nutrition Info

Healthy
Total:
7 hr 25 min
Active:
25 min
Yield:
6 frozen pops
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: six 3- to 4-ounce ice-pop molds with wooden or plastic ice-pop sticks (without guards)

Puree the watermelon with 1/4 cup of the sugar in a blender. Pour into a medium bowl and freeze, stirring every 30 minutes, until the puree resembles a slushy mixture, about 2 hours.

Fold the chocolate chips into the watermelon slush and pour into six 3- to 4-ounce ice-pop molds, filling them about three-quarters full. Insert wooden or plastic (without guards) ice-pop sticks. Freeze until the mixture is just slightly set, about 30 minutes. 

Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate.

After 30 minutes, pour the coconut milk mixture on top of the watermelon mixture, leaving a 1/4-inch headspace at the top. Freeze until the mixture is just slightly set, about 30 minutes.

Right before the coconut milk mixture is just set, puree the avocado, lime juice, 1/4 cup of water and the remaining 2 tablespoons sugar in a blender until smooth and creamy. Top the coconut layer with the avocado mixture and freeze until solid, about 4 hours.

Let sit at room temperature for about 5 minutes before unmolding.

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