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These Peppermint Choc-chip Iceblocks are quick and oh so easy to make and crammed with so much nourishment. And delicious to boot!
4.91 from 10 votes

Peppermint Choc-chip Iceblocks

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!
Prep Time10 mins
Freeze2 hrs
Course: Dessert, Snack
Servings: 6


  • 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 ( 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.


Fructose Friendly

Choose rice malt as your sweetener.


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.