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Passionfruit, pineapple and vanilla icy poles

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

By Alice Storey
  • Serves 10
  • 20 mins preparation
  • 5 mins cooking plus cooling, freezing
Passionfruit, pineapple and vanilla icy poles
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.

Ingredients

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

Method

Main
  • 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.