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Kiwi Jalapeno Cucumber Popsicles with Coconut Cream

Kiwi Jalapeno Cucumber Popsicles with Coconut Cream

  • Author: Megan Keno
  • Prep Time: 20 Minutes
  • Cook Time: 8 Hours
  • Total Time: 8 hours 20 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Frozen
  • Cuisine: American
  • Diet: Vegan


These kiwi jalapeno cucumber popsicles with coconut cream are gonna cool you down when things get hot!


  • 1 English Cucumber, sliced very thin
  • 23 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


  1. Prepare the cucumber, kiwi, and jalapeno (if using). Make slices as thin as possible.
  2. 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.
  3. Cover the popsicle mold, and place popsicle sticks into the mold. Gently place the popsicle mold into the freezer.
  4. 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.
  5. Smooth the ice cream and place the popsicles into the freezer once more to completely freeze.
  6. 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