Delcado & Coconut Icy Poles - by tom walton

“These icy poles are simple and stunning. Made with just four ingredients, these icy treats get their delicious creaminess from in-season Delcados.

They store well like this in a container in the freezer, so make it all up ahead and have ready for those carefree summer days. The ice magic recipe makes extra, but those quantities are needed to get a good dip. If you have extra left over, store the excess chocolate in the fridge for another time, or warm and drizzle straight over ice cream. A silicone mould is great for these icy poles, but you can also get plastic and metal ones online and at cook shops,” chef Tom Walton.

Prep time: 30 minutes, plus overnight freezing
Serves: Makes approximately 7 icy poles

How to video. Enjoy!

Ingredients

Icy poles
- 2 ripe Delcado avocados
- 400ml coconut cream
- 1/3 cup maple syrup
- Zest and juice of 1 lime

“Ice magic” topping
- 200g white chocolate
- 1⁄4 cup coconut oil
- 200g dark choc 1⁄4 cup coconut oil

Extra toppings
- 1/3 cup chopped pistachio
- 1/3 cup shredded coconut, lightly toasted

Method

1. Scoop the Delcado flesh into a blender along with the coconut cream, maple syrup, and lime zest and juice. Blend to a smooth puree then pour into your moulds, insert wooden paddle pop sticks and freeze for at least 4 hours or overnight.

2. In separate bowls, melt and mix the white chocolate and coconut oil, and in another bowl, the dark chocolate and coconut oil. Then pour these chocolate mixes into two separate glasses, that are wide enough to dip the icy poles in.

3. Line a baking tray and place in the freezer for an hour to chill, this helps to unmould and dip.

4. Unmould the icy poles and place onto the lined tray then return to the freezer for 5 minutes to make sure they are solid.

5. Have your pistachio and coconut toppings ready. Then one at a time, dip the icy poles in the chocolate and place back onto the tray, sprinkling with either pistachio or coconut.

6. Press the toppings on gently and straight away as the chocolate sets quickly. If it has set too quickly, before you sprinkle, simply re-dip and go again.

7. Repeat with all icy poles, alternating between the white and milk chocolate topping.

8. Return the tray to the freezer until ready to serve the icy poles, or transfer to a container stacked between baking paper, for longer storage.

Tip: Choose Delcado avocados for this recipe. The slow grown avos from WA are extra creamy, which is just what you need for this recipe.

Recipe created by Tom Walton for Delcado Avocados.