Happy NEW YEAR EVERYBODY! I am so excited about 2016! So many new experiences to be had, like my first job 🙂 And our newest family member ♥ ♥ ♥
I wish you all the best with your 2016!
Aussie summers are all about sun, sandy-toes, beautiful beaches, fresh fruit and ice-blocks. And what better way to start of the new year than with watermelon and mint protein ice-blocks!
This recipe is from my first eBook (Healthy sweets & Protein Treats) but I decided to change it up a bit, my originals in the eBook are mango and coconut and raspberry lime and coconut! So refreshing and so SO delish. But with some left over watermelon, I knew I had to turn it into an icey treat.
And with the new year, we made a new addition to our family. Everyone meet RAMI. He is our new pug, and boy is he adorable! Such a ball of energy, loving and he loves the camera (even though his face doesn’t quite look like it sometimes! haha). Whenever there is a camera around he jumps in front ♥.
These ice-blocks are sure to be a massive hit during summer! The coconut and mint is such an amazing combo, the smoothness of the coconut and a fresh burst of mint. So surprisingly YUM! At first I didn’t know whether this combination of flavours work but I really want to the make the coconut strip green so I thought of trying out mint. And my favorite summer flavour combo was born- coconut mint!
watermelon and mint protein ice blocks
- 750g watermelon (approx. an 1/8th of a watermelon)
- juice of 2 limes
- 1 scoop vanilla protein powder (use vegan to make dairy free)
- 125 ml water
- 1/3 c natural sweetener
- 2 tbsp coconut milk
- 1 tbsp lime zest
Coconut & mint strip
- 200 ml light coconut milk (can use regular or coconut cream)
- 2-3 tbsp mint (fresh and finely chopped)
- 1/2 scoop vanilla protein powder
- 1 tbsp desiccated coconut
- 1 tbsp shredded coconut
- Mix the coconut strip ingredients in a bowl. Line a 8×4 inch loaf tin with baking paper and pour the coconut batter into the tin and freeze for 30mins-1 hour.
- In a pan bring the water and natural sweetener to the boil. Whilst it’s boiling blend the watermelon, pour half the blended watermelon into the pan, add the lime juice and let it simmer for 10 minutes. Then let it cool.
- Add the protein powder, coconut milk and lime zest to the remaining watermelon in the blender and blend until smooth. Then combine the two watermelon mixes. Allow to cool completely in the refrigerator.
- Remove the coconut batter from the freezer and pour the watermelon mix over the top, then place it back into the freezer for 8-10 hours or over night.
- At about 3-4 hour, when it is semi frozen, stick in straw (cut in half). Once it has frozen cut into 8 slices.
Store in freezer