There’s nothing more refreshing than an ice block on a hot day, and there’s nothing better than enjoying your home grown fruit at the same time.
Whether you’re an adult or a child, ice blocks are always a fun treat- and you’ll happily bypass the sugar-laden commercial versions when you see how easy these are to make. The only ingredients you need are a few pieces of fruit and a herb, which are easy to find in the backyard when you have a food garden & some fruit trees growing. Add a set of ice block moulds and a freezer, and hey presto, you’ve got a guilt-free treat that everyone loves.
If our ingredients aren’t quite your thing, never fear- you can easily change them for those you prefer. Just ensure that one of them has a high water content, because this is what puts the ‘ice’ into the ice block. Fruits such as watermelon and rockmelon (cantaloupe) fit this bill perfectly. And if you don’t have fresh fruit, tinned fruit will work just as well.
Here’s How to Make Them
Assemble your ingredients. Peel and chop the mango and pineapple roughly- it doesn’t have to be small or neat as it’s going into a food processor. De-stem the mint leaves. Frozen fruit can be used in this recipe too- it will work just as well as fresh fruit. The mango used here came out of the freezer.
Place all ingredients into a food processor or blender then pulse to the consistency you prefer.
Decant the mixture into a jug. This is not essential, but if you’re using small iceblock moulds (like I did here), then it’ll make for easier pouring. Pour the mixture into your moulds then put the lids on.
Place the mould set into the freezer overnight. By the next day, your fat-free, low-calorie fruit iceblocks will be ready for everyone to enjoy!
Quick Fruit Ice Blocks- Pineapple, Mint & Mango
Equipment
- 1 blender or food processor
- 1 freezer
- 1 set of moulds
- 1 large jug optional
Ingredients
- 1/2 a fresh pineapple
- 4 mangoes
- 8 mint leaves
Instructions
- Peel and chop the pineapple and mangoes. Wash and de-stem the mint.
- Place all the ingredients in the food processor and pulse until smooth.
- Pour the mixture into each upside-down mould then put each base or stick in place.
- Freeze for at least 6 hours hours, or overnight.
- To easily remove ice blocks from the mould, briefly run hot water over the exterior.
Notes
