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Almost too easy I didn’t post it, but realised I don’t have a lot of frozen goodies on the website, so here they are.

The key with homemade iceblocks is to get them beautiful and creamy WITHOUT the frozen icicles throughout them! By using the combination of the more fatty coconut cream and the more liquid soy milk they work really well.

You can change this up based on the berries you’ve got in the freezer and know the kids are getting nourished AND feel like they’re getting a treat too!

 

 

Print Recipe
Raspberry & Cream Ice Blocks
So easy, you almost don't need a recipe!
Prep Time 5 minutes
Servings
iceblocks
Ingredients
Prep Time 5 minutes
Servings
iceblocks
Ingredients
Instructions
  1. Blend all ingredients in a blender until combined.
  2. Pour into ice block moulds (1cm from top) and add iceblock stick.
  3. Press an extra 1-2 raspberries into the mixture at top, then freeze for 24 hours before enjoying!