Kiwi Jalapeno Cucumber Popsicles with Coconut Cream
The unofficial start to summer is here, and these kiwi jalapeno cucumber popsicles with coconut cream are gonna cool you down when things get hot!
unofficial start to summer is here, and we are turning on the grill, turning up the temps, getting the sprinklers ready for running through, and getting those chilly popsicles ready to go.
With fruit and veggie filled creations like these, they are practically a health food. There are paper thin slices of kiwi and cucumber dotting the popsicles, and then they are topped with a ultra cooling dairy free coconut ice cream to take the spiciness down a notch or two.
Because, there is jalapeno in these bad boys!
These kombucha popsicles bring the heat in an unsuspecting way, and the coconut ice cream cools down the heat just at the right time – as you devour your last bite!
Elevate your next outdoor BBQ with some adult friendly popsicles. And do a solid for your guts as well with these probiotic filled, raw kombucha treats! They are dairy free, if you use coconut milk ice cream, so they are perfect for any party goer with dietary restrictions. Everyone needs to share in the summer season, and now they can!
Be sure to try some other frozen kombucha treats, with these fun recipes below, all from our friends at Health Ade.Print
These kiwi jalapeno cucumber popsicles with coconut cream are gonna cool you down when things get hot!
- 1 English Cucumber, sliced very thin
- 2–3 Kiwi, peeled and sliced very thin
- 1 jalapeno, minced, optional*
- 2 bottles Health-Ade Kiwi Jalapeno Cucumber Kombucha
- 1 pint Dairy Free Coconut Ice Cream, softened
- Prepare the cucumber, kiwi, and jalapeno (if using). Make slices as thin as possible.
- Fill each popsicle cavity approximately half way with fruit. Divide the Health Ade kombucha into the popsicle cavities, until they reach about 2/3-3/4 full.
- Cover the popsicle mold, and place popsicle sticks into the mold. Gently place the popsicle mold into the freezer.
- Once the popsicles are nearly solid, at least six hours, allow the coconut ice cream to soften. Once soft, use a spoon and divide the ice cream on top of the popsicles, pressing it into the mold and completely filling the rest of the cavities.
- Smooth the ice cream and place the popsicles into the freezer once more to completely freeze.
- To release the popsicles, run the bottom of the mold under warm water to allow the popsicles to gently release. Serve immediately.
Keywords: Ice Cream, Popsicle, Vegan, Vegetable, Coconut, Kombucha
*This recipe is part of an ongoing partnership with Health-Ade kombucha, as part of my product ambassadorship. All opinions are my own.*