Many of you know that I’ve been getting fresh, organic vegetables from Eat Fresh, and that with each bag of goodies I get dragon fruit as it’s in season right now. Now… there comes a point when I become overwhelmed with dragon fruit, so I chop it into bite-size pieces and freeze it.

But once I invested in some Onyx re-usable ice pop moulds, I knew what needed to be done. You can make this recipe with any fruit you like, I’m just using dragon fruit for obvious reasons.

The beauty of the Onyx ice pop mould is that even the bamboo sticks are reusable. You simple wash them with warm soapy water, like you would your dishes, rinse thoroughly and leave to dry. It’s all about reducing our environmental impact, at the end of the day. Every little bit helps.

I realise some people might think it’s an odd time to post up a recipe about a frozen treat, but it’s still super hot and humid in Hong Kong. Plus, you can’t tell me that you don’t still enjoy ice cream during the winter months!

So get yourself some ice pop moulds, and get making these!

Ingredients

2 pink-fleshed dragon fruit, peeled and chopped into small pieces
300g Greek yogurt
2 tbsp agave
magic shell ingredients (optional) – click here

1. Place the dragon fruit in a saucepan over medium heat, and cook until it starts to break down. Blitz with an immersion blender until smooth. Remove from heat and set aside to cool.
2. In a large bowl, whisk the agave into the yogurt until fully combined. If you prefer the yogurt to be sweeter, add more agave.
3. Pour the dragon fruit puree into the yogurt, and swirl carefully. Try to maintain a yogurt and dragon fruit swirl.
4. Pour the batter into the popsicle/ice-pop moulds, as per the mould’s instructions, and place in the freezer for 4 hours.
5. After 4 hours, line a baking tray with parchment paper. Carefully remove each ice pop from its mould, and place it on the baking tray. Place the baking tray with all of the ice pops back into the freezer for another 30 minutes.
6. Get your magic shell ingredients ready, as per Cloudy Kitchen’s instructions.
7. Dip each ice pop into the chocolate and oil mixture, then place back onto the parchment-lined baking tray. Once all ice pops are coated, place them back into the freezer for an hour.
8. The ice pops can be stored in a zip lock bag, or other air-tight container, in the freezer for up to 3 months (but you’ll have eaten them all before then).