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.
These Peppermint Choc-chip Ice-blocks are quick and oh so easy to make and crammed with so much nourishment. And super delicious to boot!
- 400 ml coconut milk (I used Ayam brand)
- Generous handful baby spinach
- 1 medium sized avocado
- ⅓-½ cup sweetener (rice malt or maple syrup)
- 15-20 drops food grade peppermint essential oil, or peppermint essence, to taste
- ⅓ cup cacao nibs 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.
Fructose Friendly
Choose rice malt as your sweetener.
Coconut-free
Replace the coconut milk with cows milk or a nut milk.
School lunchbox
You can always freeze this into re-usable pouches or little cups and pack from frozen for a icy morning tea. For heaps more lunchbox inspo (150 pages to be exact), take a look at my best selling ebook The Well Nourished Lunchbox.
Kate Sears says
Hi Georgia, where do you get the stainless steel mounds?
Regards Kate
Georgia Harding says
I get them HERE Kate – Georgia x
Michelle says
Thank you so much for your delicious nourishing recipes!
I have just made these iceblocks and popped them into the freezer, my son asked me if I was making guacamole, I said no I’m making ice blocks, he didn’t look to sure! When it had finished blending, I asked him to grab a spoon and have an open mind, it was awesome! Cant wait for them to freeze.
You have done it again, you recipes have become my favourite go to recipes!
Georgia Harding says
Ah thanks so much – that’s so funny Michelle. Neither of my kids like avo as is but they have come to accept it is delicious in other forms, smoothies, ice block, guacamole etc; Appreciate the 5🌟, Georgia x
Rachel says
Wow!! what a great recipe!! i made these for the kids yesterday and they wanted to try them for breakfast this morning. massive hit!! and they had no idea they were eating spinach and avo!! i think they thought ‘mummy had lost her marbles’ when i let them have seconds of ice cream for breakfast!! i have been looking for a good recipe for a coconut milk icecream with the right texture that doesn’t freeze rock hard. is it the avo that helps it to stay an ‘icecreamy’ texture? thank you so much for a great recipe!! xx
Georgia Harding says
Ha ha Rachel – so glad you all enjoyed them. My son agrees wholeheartedly that these are the bomb!Yes it is the avo that helps avoid the icy texture straight coconut milk delivers. You’re very welcome, Georgia x
Melissa Tinsley says
Such a great recipe. Love the colours, hidden veg and smoothness.
Kids loved them too!
Georgia Harding says
Yay – that’s so great Melissa, thanks for the feedback and the rating, Georgia x