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Watermelon, kiwi and lemon ice lollies (traditional method & Thermomix)

Prep Time 20 min + rest
Total Time 20 mins
Racing: , ,
Difficulty: Easy
Servings: 6
Description

These homemade ice lollies are not only adorable, but also 100% natural and perfect for hot days. A layer of melt-in-the-mouth watermelon, sprinkled with chocolate chips to imitate seeds, a layer of smooth lemon yoghurt in the centre, and a tangy kiwi base – a real treat to make with the kids (and even more so to eat!).

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • Ingredients for 6 ice-cream moulds : (approx. 600 ml in total)
  • Watermelon layer (approx. 400 ml)
  • 400 g watermelon flesh (without any problems)
  • 20 g dark chocolate chips (or crushed chocolate)
  • Yoghurt and lemon nappy (approx. 100 ml)
  • 60 g plain yoghurt
  • the juice and zest of ¼ organic lemon
  • 1 tbsp. of sugar (approx. 12 g)
  • Kiwi layer (approx. 100 ml)
  • 1 kiwi (ripe)
  • 30 g plain yoghurt (taken from the previous preparation or added separately)
Instructions
  1. 1
    TRADITIONAL METHOD
    PREPARATION – TRADITIONAL METHOD

    1. Watermelon layer:

    Cut the watermelon into pieces, remove the seeds and blend finely with a hand blender.

    Add the chocolate chips and mix with a spoon.

    Pour into ice cream moulds until they are 2/3 full.

    Insert the sticks and place in the freezer for 1 hour.


    2. Yoghurt and lemon layer:

    Mix the yoghurt with the sugar, lemon zest and juice.

    Carefully pour over the already set watermelon layer.

    Freeze again for 30 minutes.


    3. Kiwi layer:

    Peel the kiwi and blend it with the yoghurt.

    Pour this layer on top and place in the freezer for at least 4 hours.

    Tip:

    To achieve clean layers, freeze each layer until set before adding the next one. Pour gently to avoid mixing the colours.

    THERMOMIX® METHOD
    PREPARATION – THERMOMIX VERSION

    1. Watermelon layer:

    Place 400 g of watermelon in the bowl → 20 seconds / speed 8

    Add 20 g chocolate chips → 5 seconds / reverse / speed 3

    Fill the moulds 2/3 full, insert the sticks → freeze for 1 hour


    2. Yoghurt and lemon layer:

    Without washing the bowl, add:
    60 g yoghurt, zest and juice of ¼ lemon, 1 tablespoon sugar
    → 10 sec / speed 4

    Spread over the set watermelon layer → freeze for 30 minutes


    3. Kiwi layer:

    Place 1 peeled kiwi + 30 g yoghurt in the bowl → 10 sec/speed 5

    Fill the moulds and freeze for at least 4 hours.





    Tip:

    To achieve clean layers, freeze each layer until set before adding the next one. Pour gently to avoid mixing the colours.
Read it online: https://auxdelicesdecaroline.com/en/recipe/esquimaux-pasteque-kiwi-citron-methode-traditionelle-thermomix/