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Passionfruit, pineapple and vanilla icy poles

Australian Gourmet Traveller recipe for passionfruit, pineapple and vanilla icy poles.

By Alice Storey
  • 20 mins preparation
  • 5 mins cooking plus cooling, freezing
  • Serves 10
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Passionfruit, pineapple and vanilla icy poles
This frosty creation was inspired by the delicious and addictive pineapple and vanilla lemonade Mike McEnearney makes at Kitchen by Mike in Sydney.


  • 80 gm caster sugar
  • Scraped seeds of 1 vanilla bean
  • Pulp of 6 passionfruit
  • 600 ml freshly juiced pineapple juice
  • 1 tbsp lime juice


  • 1
    Stir sugar, vanilla seeds and 60ml water in a small saucepan over low heat to dissolve sugar, bring to the simmer, remove from heat and set aside to cool.
  • 2
    Strain two-thirds of the passionfruit pulp through a fine sieve, pressing solids with a spoon to extract liquid (discard solids). Whisk passionfruit juice, remaining passionfruit pulp, pineapple juice, lime juice and vanilla sugar syrup in a large bowl to combine and pour into desired moulds (around 80ml each). Freeze until half-frozen (1½ hours), insert icy-pole sticks and freeze until frozen
    (8 hours or overnight).
  • 3
    To serve, place moulds in a container of cold water that comes three-quarters of the way up the sides. Pull on sticks to release icy poles and eat immediately or store in the freezer for up to a month in an airtight container.