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Layered Watermelon Ice Pops

This summery frozen treat uses sweetened, pureed avocado for the rind, plus mini chocolate chips for the seeds. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3mTvWFd Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Layered Watermelon Ice Pops Total: 7 hr 25 min Active: 25 min Yield: 6 frozen pops Level: Intermediate 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 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. Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetwork Layered Watermelon Ice Pops | Food Network https://youtu.be/p7miYAyJJnE

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visibility 11,470 views thumb_up 124 comment 11 schedule 0:50 2017 8 years ago
This summery frozen treat uses sweetened, pureed avocado for the rind, plus mini chocolate chips for the seeds. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3mTvWFd Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Layered Watermelon Ice Pops Total: 7 hr 25 min Active: 25 min Yield: 6 frozen pops Level: Intermediate 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 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. Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetwork Layered Watermelon Ice Pops | Food Network https://youtu.be/p7miYAyJJnE