Melon Splices
Remember Splice icy poles? I'm not sure if they are still around or not, but we had to create something like it for our Melon Splice candle offer.
We love collaborating with brands for our Insider Club offers, so joining forces with Conscious Candles was an interesting challenge as far as food was concerned. But we did it. They have a lovely Scents of Summer range, and so a Melon Splice (as per one of their fragrances) was easy to duplicate into food. I remember eating splices as a girl. In Australia they are a frozen treat, with icecream in the centre of a fruit flavoured icy coating. We didn't go that far, as great as the Alyce Alexandra moulds are, filling the interior of a frozen icy outer with ice cream was a bit extra, so we went with a dual layer of both frozen watermelon and a coconut nice cream. These are completely dairy free, vegan if it comes down to it, low sugar and really very tasty.
If you want a further good reason to make these, watermelon has a high water content, over 90%, which is great for maintaining optimal hydration levels. Packed with vitamins A and C, watermelon also supports immune function and promotes healthy skin. Additionally, watermelon contains antioxidants like lycopene, known for its potential to reduce oxidative stress and inflammation in the body.
Then there is the coconut section...
Coconut cream provides a rich source of healthy fats, including medium-chain triglycerides (MCTs), which can enhance energy levels and support weight management. Additionally, the lauric acid found in coconut cream may have antibacterial and antiviral properties, contributing to immune system support. SO, icy poles that are good for you and taste amazing and you would be happy to give to the kids. Our work is done here.
Try some of our other frozen treats on a stick:
Creamy Toasted Coconut Popsicles
The Chosen Juan (Mexican Mule)
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Melon part
- 700 Grams water melon, cubed
- 30 Grams fresh lemon juice
- 4 Drops doTERRA lime oil BUY
- Pinches pink salt flakes BUY
-
The Coconut part
- 400 ml Tins coconut cream Recipe
- 1 Teaspoon vanilla bean paste BUY
- 60 Grams pure maple syrup
Do
- 1
Place ice cream moulds on a tray and insert popsticks.
- 2
To make the melon layer, place all ingredients into the Thermomix bowl. Blend 1 min/speed 8.
- 3
Pour into moulds half way up. Freeze for at least 2 hours or until frozen.
- 4
To make the coconut layer, place all ingredients in the Thermomix. Blend 10 sec/speed 5.
- 5
Pour into moulds to fill. Freeze for at least 2 hours.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
