DESSERT OF THE WEEK – Layered Watermelon Ice Pops

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

Level: Intermediate

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

Yield: 6 frozen pops
Nutrition Info

Ingredients

3 cups seedless watermelon, cubed and chilled

1/2 cup superfine sugar

2 tablespoons mini chocolate chips

1/4 cup coconut milk

1 ripe avocado, diced

Juice of 1 lime

Directions

WATCH 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.

DESSERT OF THE WEEK – Layered Watermelon Ice Pops