At this time of the year I’m always coming up with recipes to use up end of season stone fruit…these Plum Honey Yoghurt Ice Blocks are a result of plums that had seen better days. This recipe is also perfect for a large tub of icecream if a neighbour comes by with a bucket of…
iceblock
Fruity Pops
One of the most simple and creative ice blocks your kids can make themselves are Fruity Pops. Kids of any age can make these – you can cut the fruit then they can design their own ice block, or older kids can both cut the fruit and make them. If you don’t have ice block…
Pine Raspberry Ice Blocks
These Pine Raspberry Ice Blocks are my version of the ‘Calippo’ flavour that my kids love. Their deliciousness really depends on a good, ripe and sweet pineapple. These are perfect on a hot summer’s afternoon: the juicy fruit and the coconut water help hydrate in a fun and flavoursome way. I’d suggest tasting the blend…
Lemonade Ice Blocks
Simple but delicious, these Lemonade Ice Blocks are a huge family favourite. Best of all you can adjust the level of sweetness to suit your taste so if you’re a sour lover use less sweetener, or a sweet tooth add more. It think the amount I’ve used is a lovely balance of sweet and sour….
Peppermint Choc-chip Iceblocks
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
Ingredients
- 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 - to taste
- 40 g cacao nibs (⅓ cup) or dark chocolate chips if you'd prefer
Instructions
- 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.
Notes
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.
Detox Ice Blocks
At this time of the year, I’m trying my hardest to wean myself and my kids off the sweet stuff (it’s been a very indulgent festive season) whilst really re-focussing on including as many veggies in our diet as possible. My main aim for feeding my family well right now is fixed on packing as much nourishment into our diets as possible (leaving no room or desire for much else). The plan is to have them back on track in time for school restarting in a couple of weeks (read more here about why kids fall in the trap of craving processed foods).
Which brings me to my Detox Ice Blocks. The weather these past few weeks in QLD has been really hot and the kids have been asking for ice blocks after big mornings in the sun nipper/swim training. So I thought I’d whip something up that’s not only delicious, but helps them refuel and rehydrate.
The nutrient dense veggies are well hidden behind the sweetness of the fruit. I personally don’t add in the extra sweetener, but taste the mixture prior to freezing and decide if you think you need to add it.
Health benefits
Beetroot is an anti-inflammatory, antioxidant, detoxifying and extremely nutrient rich vegetable. Research suggests it improves stamina and sports performance (this fact alone appeals to my sport loving kids). Zucchini (also know as courgette), is extremely low in calories and loaded with fibre. It is also a great source of potassium.
PS – I’ve written before about using smoothies to include extra vegetables in your diet (and therefore more nourishment), read more HERE if you’d like more inspiration for ‘hiding veggies’.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many dietary requirements.
Detox Ice Blocks
Ingredients
- 1 small beetroot -raw, peeled & quartered
- 250 g strawberries or raspberries (2 cups) fresh or frozen
- 1 banana/s
- ½ small zucchini/s -quartered
- 250 ml coconut water (1 cup)
- 85 g rice malt syrup, honey or maple syrup (¼ cup) optional
Instructions
- In a high powered blender, blend all of the ingredients until smooth.
- Divide between ice block moulds and freeze until set firm.
Notes
Coconut-free
Replace the coconut water with a nut milk.Make it creamy
Replace the coconut water with full-fat natural yoghurt or coconut yoghurt.No banana
Replace the banana with mango.Add Protein
I often add a scoop of 180 Nutrition Superfood Protein powder (coconut flavour). They have both a whey protein and vegan (dairy-free) options.TIPS
- I've set these ice blocks in brilliant (and low-tox) stainless steel ice block moulds by Onyx which you can shop for HERE.
- This recipe also makes a delicious smoothie (just add a cup of ice prior to blending it).
I hope your family loves this recipe. Post any questions or comments below.
Anzac Cream Popsicles
There’s a reason why some flavour combos are so popular – because they just work and taste good! As a kid I loved dunking biscuits in creamy milk – I wasn’t allowed to do it too often, except at my Nans house. Generally, it was an Anzac Bikkie straight out of the oven that I lovingly dunked until the last part dissolved between my fingers (I’m one for trying to make good things last as long as possible). Anyhow, I’m sure this is how the popular ice-cream flavour ‘cookies and cream’ was born?
So as I took a batch of Anzacs out of the oven yesterday, I had an urge to road test my new stainless steel Onyx popsicle moulds and these Anzac Cream Popsicles were born. My kids are bursting at the seams to tuck into one, hope you enjoy this Anzac come nostalgic inspired treat.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Anzac Cream Popsicle
Ingredients
- 2 Anzac biscuits
- 370 ml milk (1½ cups) full-fat milk or nut milk
- 60 ml cream (½ cup) or coconut cream (for dairy-free)
- 1-3 tbsp maple syrup (or rice malt or honey) amount depends upon the level of sweetness required
- 1 tsp vanilla -powder, extract or essence
Instructions
- Break pieces off one of the Anzac biscuits and divide between six popsicle moulds.
- Blend together the remaining Anzac biscuit with the milk, cream, sweetener and vanilla (Thermomix 20 seconds, speed 6).
- Top with the blended mixture and freeze immediately.
Notes
Dairy-free and vegan
Choose nut milk/ coconut cream and the dairy-free version of my Anzac biscuit.Gluten and Grain-free
Bake the gluten/grain-free version of my Anzac biscuit.Add strawberries
Next batch I’m adding chopped strawberries to the mix.I'd love to hear how you enjoy this icy treat - post a comment below.
Lime Coconut Popsicles
The summer swelter is in full swing here in Australia. With many days this week too hot to even contemplate turning the oven on, I’ve been experimenting with icy treats so I thought I’d share my favourite so far – a Lime Coconut Popsicle.
I’ve frozen half of this batch into little cups for the kids to take to school when they are back. I pack them from frozen and by morning tea time they are soft ice cups that they just love (they eat them with a small spoon). If you are after more lunchbox inspiration, my ‘Well Nourished Lunchbox’ ebook has a 150 pages of inspiration and information. Find out more or shop HERE.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Lime Coconut Popsicles
Ingredients
- 270 ml canned coconut milk (I used the Ayam brand)
- 4 lime/s (½ cup or 120ml) plus zest one lime
- 60 ml rice malt syrup, honey or maple syrup (¼ cup)
- 60 ml coconut water (¼ cup) or plain water
- 1 avocado/s -peeled and stone removed
- 25 g shredded coconut -toasted
Instructions
- In a powerful blender or food processor, blend all of the ingredients (except the shredded coconut) together until smooth and creamy. TMX 30 sec, speed 9.
- Taste and adjust the sweetest to suit your taste (I like a lot of tang, but you can add more sweetener if you find them too tart).
- Sprinkle a little toasted coconut into the base of your popsicle moulds, followed by the blended mixture. Add a popsicle stick and freeze until solid.
- Remove from the moulds to enjoy.
Notes
Fructose friendly
Choose rice malt syrup as your sweetener or sweeten with stevia.Coconut-free
Replace the coconut milk with full-fat cow or nut milk.Vegan
Choose rice malt or maple syrup as your sweetener.Love to hear how you like these zesty ice blocks. Post a comment below.
Chocolate Fudge Ice Blocks
My kids love to make these Chocolate Fudge Ice Blocks in the summer and I love that they are enjoying a ‘healthy’ and nourishing treat. We’ve made lots of simple chocolate based ice blocks over the years but the ones with avocado have always been favourites. I think because it adds a fudge-like texture, and of course I’m not complaining, it’s a welcome inclusions as far as I’m concerned.
Health Benefits
The avocado is an incredibly nutrient-dense food and a great source of mono-unsaturated fats which will keep your kids satisfied for longer. The coconut offers immune support.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Chocolate Fudge Ice-blocks
Ingredients
- 1 avocado/s -flesh
- 270 ml canned coconut milk (I used Ayam brand)
- 60 g cacao (½ cup) unsweetened Dutch process or raw
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 160 ml coconut water (⅔ cup)
Instructions
- In a high speed blender or Thermomix blend until smooth and creamy.
- Pour into ice block moulds and freeze until set. If you don't have moulds, pour into little cups, poke in a popsicle stick and freeze.
Notes
Coconut-free
Substitute with your preferred dairy or dairy-free milk.Low-fructose
Choose rice malt syrup as your sweetener.Cacao-free
Substitute carob powder.Vegan
Choose rice malt or maple syrup as your sweetener.Hope your family likes these as much as we do!