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 Photo: Rita Platts
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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.
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!
This is an edited extract from The Ice Block Book by Karis and Dominic Gesua (Kyle Books, $24.99). It is available now.