Freshen up from the summer heat with this cooling combination of watermelon and mint. Best of all, it’s dairy- and nut-free.
Prep Time: 10 minutes
Total Time: 10 minutes (+4 hours freezing time)
Serves: 10
Ingredients:
4 cups cubed seedless watermelon
1 cup Ripple Vanilla
2 tbsp honey
20 leaves fresh mint
Directions:
In blender, pulse watermelon cubes until puréed. Strain through fine sieve, discarding solids.Mix together watermelon juice, Ripple Vanillla and honey.Press two mint leaves into bottom of each ice pop mold.Pour mixture into ice pop molds. Freeze for about 4 hours or until firm.
Tips:
– Add chopped dark chocolate chunks if desired.
– Substitute basil for mint if desired.
Recipe sourced from: ripplefoods.com/blog/recipes/creamy-watermelon-ice-pops-mint/
