These Peppermint Choc-chip Iceblocks are currently my sons favourite snack and I’m not complaining. They take literally minutes to make and don’t require the oven which in QLD summer, is a godsend. Plus, all that goodness disguised in this tasty iceblock, what more could you want from an icy treat?
I freeze these in my Onyx stainless steel iceblock moulds. I also freeze them in little containers so the kids can pack them in their lunchbox. By morning tea they are soft enough to scoop out and eat easily.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
Peppermint Choc-chip Iceblocks
- 400 ml canned coconut milk (I used Ayam brand)
- 1 handful baby spinach
- 1 avocado/s -medium sized
- 115-170 g rice malt syrup, honey or maple syrup (⅓-½ cup)
- 15-20 drops food grade peppermint oil or peppermint essence or peppermint essence, to taste
- 40 g cacao nibs (⅓ cup) or dark chocolate chips if you'd prefer
- Place the coconut milk, baby spinach, avocado, sweetener and peppermint oil in a high speed blender or food processor and blend until creamy.
- Taste the mixture to check the mint flavour and sweetness is right for you. I do find the flavour intensifies and is much more delicious when the mixture is frozen.
- Fold in the cacao nibs or choc-chips and then pour into mould and freeze until firm.
- Remove from the moulds and enjoy. I find running the mould under water helps to release the ice-blocks.