Layered Watermelon Ice Pops

  • Level:Intermediate
  • Total: 7 hr 25 min(includes freezing time)
  • Active: 25 min

  • Yield:6 frozen pops
  • Nutrition Info

Ingredients

Directions

Special equipment:
  1. 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.
  2. 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. 
  3. Meanwhile, mix the coconut milk and 2 tablespoons of sugar in a small bowl and refrigerate.
  4. 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.
  5. 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.
  6. Let sit at room temperature for about 5 minutes before unmolding.

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