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.
Health benefits
These iceblocks are packed with nourishing ingredients like avocado, which provides healthy fats, and spinach, which adds a boost of vitamins and minerals. Coconut milk contributes a creamy texture while offering healthy fats. The optional cacao nibs provide antioxidants, and the peppermint adds a refreshing flavour that can aid digestion. It’s a guilt-free treat that’s both delicious and nourishing.
Ingredients
To make these healthy iceblocks, you’ll need canned coconut milk, baby spinach, avocado, and a sweetener of your choice such as rice malt syrup, honey, or maple syrup. You will also need peppermint oil or peppermint essence, and cacao nibs or dark chocolate chips.
How to make these peppermint choc-chip iceblocks
Start by placing the coconut milk, spinach, avocado, sweetener, and peppermint oil into a high-speed blender or food processor. Blend until smooth and creamy. Taste the mixture to check that the mint flavour and sweetness are to your liking. The flavour intensifies once frozen, so don’t worry if it tastes a little milder before freezing. Once you’re happy with the taste, fold in the cacao nibs or chocolate chips. Pour the mixture into iceblock moulds, insert the pop stick and freeze until firm. To release the iceblocks, run the mould under warm water, then enjoy!
Serving suggestions and how to store
These gluten-free ice blocks are perfect for a cooling snack on a hot day, or packed in lunchboxes for a refreshing treat. You can freeze them in reusable pouches or small cups for an easy, grab-and-go option. Store in the freezer until ready to serve.
Vary this peppermint choc-chip iceblocks to suit your needs
For a fructose-friendly version, use rice malt syrup as your sweetener. If you’re looking for a coconut-free option, substitute the coconut milk with cow’s milk or a nut milk of your choice. These iceblocks are versatile, and you can adjust the ingredients to suit your family’s preferences.
For more delicious, healthy and easy to make wholefood treats, click HERE
Ingredients
- 400 ml canned coconut milk (I used Ayam brand)
- 1 handful/s baby spinach
- 1 avocado/s -medium sized
- 115-170 g rice malt syrup, honey or maple syrup (⅓-½ cup)
- 15-20 drop/s food grade peppermint oil or peppermint essence - to taste
- 40 g cacao nibs (⅓ cup) or dark chocolate chips if you'd prefer
Method
- 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.
Variations
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.I hope you and your kids love this recipe as much as we do. Post a comment below and let me know.
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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
Leyla says
I think this is by far the best iceblocks I have ever tried to make at home, healthy delicious and finished in one go by the whole family!
Georgia Harding says
Ah so glad you like them and thanks for the 5 ?s Leyla G x
Laura says
Admittedly I was dubious. Didn’t need to be. Really lovely icypoles.
Kids and I both enjoyed them. The ingredients go together so well. Thanks so much for the recipe. I’ve shared it with friends already.
Georgia Harding says
Oh yay – so glad they were enjoyed Laura. They are a personal favourite! Cheers for the 5? rating too G x
Megan Zigomanis says
These are seriously the best ever ice blocks! The kids aren’t fans of peppermint flavour but if they were they wouldn’t even notice all the other goodness in there as they are like the real peppermint choc chip store bought stuff. More for me I guess!
Georgia Harding says
So glad you like them Megan – as a peppermint choc chip ice-cream fan, I’m with you and wish my kids didn’t like them ? so I could eat them all? G x
Jessica Samuelsson says
I have a question Georgia, I was too quick to run out and get peppermint oil, so I’m pretty sure I got the wrong one… “Normal” peppermint oil is obviously not for consumption..?
Georgia Harding says
As long as it is food grade it is okay in moderation G x
Leyla says
Hi Georgia, I have so much fresh mint in my garden. Can I use that instead of peppermint essence?
Georgia Harding says
Yes, I did try that first and it was lovely, not quite as minty though (my recipe testers voted the mint essence). I also found the older thicker leaves left a bit of courseness so pick the younger leaves if possible. This is another great sweet recipe for fresh mint https://wellnourished.com.au/mint-chocolate-fudge/