Ice Candy Recipe

For Strawberry Cheesecake: Puree half the strawberries in the jug of a blender. Transfer to a bowl. Pulse remaining strawberries into the blender, until roughly chopped. Beat cream cheese, milk, and sugar in a bowl. Gently stir in strawberry mixtures and graham crackers.

For Chocolate-Peanut Butter: Whisk dark chocolate and peanut butter into milk and water in a medium pot over medium heat until smooth. Remove from heat. Stir in vanilla extract. Set aside.

For Fresh Melon: Puree melon chunks, sugar, and water. Stir in white chocolate chips and pepper.

Using a funnel, fill each ice candy bag about 2/3 full. Twist and tie to seal. Repeat with remaining mixtures. Stand in a tall jar or glass.

Place in freezer, and freeze overnight or at least 6 hours. Pack in ice with salt until ready to eat.

 

Recipe orginally published in the March 2016 issue of Good Housekeeping Philippines.