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Dipping Bonanza Ice Blocks

Kids go crazy for this dessert table at a party. They can all have a go at making their own lolly creation… and then have fun eating it, too!

The Ice Block Book by Karis and Dominic Gesua
The Ice Block Book by Karis and Dominic Gesua Photo: Rita Platts

Ingredients

160g strawberries, hulled and chopped

160g pineapple, peeled and chopped

160g raspberries, chopped

160g cherries, stoned and chopped

16 teaspoons natural unrefined sugar

 

FOR THE DIPS AND SPRINKLES

100g white chocolate, broken into pieces

100g milk chocolate, broken into pieces

100g dark chocolate, broken into pieces

2 teaspoons coconut oil

Various sprinkles and chopped nuts.

Method

To make the lollies, whizz each fruit separately with 130ml of water and 4 teaspoons of sugar in a blender. Divide each flavour mixture between four moulds, leaving a 1cm gap at the top. Insert the sticks with the stick-holders and place in the freezer.

When frozen, de-mould and store until ready to use. Prepare the dipping bowls when you are ready to serve the lollies: put each chocolate into a separate microwavable bowl. Add 1 teaspoon of coconut oil to each of the milk and dark chocolate bowls (but not the white).

Microwave each one for 20 seconds and stir, then microwave again for 10 seconds and stir. Continue until completely melted, but keep your eye on the chocolate as it can easily burn.

Put the sprinkles and nuts into small bowls, then arrange with the chocolate bowls and ice lollies on the bonanza table and let the kids start dipping!

 

The Ice Block Book - Karis and Dominic GesuaThis is an edited extract from The Ice Block Book by Karis and Dominic Gesua (Kyle Books, $24.99). It is available now.

Course:
Snacks
Occasion:
Kids' cooking

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