Christmas Ice Blocks
These delicious ice blocks have been shared with us by Gabrielle Tobin from Kitch’n Thyme. They are so easy to make and feature some kale that the kids will never spot! For a hot summery Christmas afternoon treat in gorgeous Christmas colours, these pretty blocks are set to delight. They will surely lighten the palette and refresh everyone after a big Christmas lunch!
Recipe Tester Feedback: "For such little effort, this recipe looked fabulous and I was so impressed with myself! These Christmas ice blocks are cheery, healthy and refreshing. Just make sure you make enough for people to come back for seconds." - Claire
No: Gluten / Dairy / Egg / Nuts
Preparation Time 15 minutes
Freezing Time 4-5 hours
Can be frozen
- Strawberry layer:
- strawberries - 250g
- honey - 25g, raw
- lemon juice - 1 tsp
- Coconut layer:
- coconut cream - 400g tin, set in fridge for at least 6 hours
- honey - 20g
- Green kiwi kale layer:
- kale - 40g, trimmed and deveined
- avocado - 1/2, seed removed and peeled
- kiwi fruit - 2
- honey - 20g
- coconut cream - 20g (from the tin above)
- Place the strawberries (250g), honey (25g) and lemon juice (1 tsp) into the bowl. Blend Speed 7 / 10-20 seconds.
- Pour into moulds and place into the freezer to set for an hour. Once almost set, insert a popsicle stick into the ice block, leaving enough sticking out the top for people to hold onto once finished.
- Insert the whisk attachment. Once the coconut cream (400g tin) has set, open the tin and scoop out all the thick cream off the top and place into the mixer bowl, reserving 20g for the kiwi kale layer. You will eventually reach a more liquid watery fluid. Save this for smoothies. You should end up with 250g thick coconut cream. Program 1 minute / Speed 4.
- Add the honey (20g) to the bowl. Mix Speed 4 / 2-3 seconds. Remove the whisk attachment.
- Pour evenly into the moulds and then place back into the freezer to set for at least 1-2 hours.
Green kiwi kale layer:
- Place the kale (40g) into the bowl. Blend Speed 8 / 5 seconds.
- Add the avocado (1/2), kiwis (2), honey (20g) and reserved coconut cream (20g) to the bowl. Blend Speed 5 / 10 seconds.
- Pour into the moulds as the final layer and leave in the freezer to completely set.
- Once set, take out of the moulds and serve as a refreshing treat for a hot Australian Christmas!