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!
- 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
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.
Choose rice malt as your sweetener.
Replace the coconut milk with cows milk or a nut milk.
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.