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Amanda Voisey's Layered Watermelon and Yogurt Icypoles

Makes 12


  • 1.4kg (1/4 whole) watermelon, cut into large chunks
  • 1 ½ cups vanilla or natural yogurt
Download Recipe (PDF)


  1. 1. Place the watermelon into a blender or food processor and blend until smooth.
  2. 2. Pour into 12 x ½ cup capacity iceblock moulds leaving about 1.5cm of space for the yogurt. Freeze until watermelon is just firm to touch.
  3. 3. Top watermelon with yogurt and insert an icypole stick. Freeze for 3-4 hours or until completely set.
  4. 4. Remove from the mould with a little running water on the outside, or the heat of your hand should do the trick!

Tips / Handy Hints

Tip: You can also use melted frozen yogurt instead of regular yogurt if you prefer.


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