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Summer Ice Block Recipes

Mango Chia Ice Cream

Ingredients:

3 cups mango, chopped (about 2 large mangos)

1 ¼ cup coconut milk (approx. 300mL)

1 ½ tablespoons chia seeds

Method:

Place mango and coconut water into blender and blend until smooth. Stir in chia seeds. Pour mixture into ice block molds. Freeze until frozen, at least 6 hours. Enjoy!

Watermelon and Mint Ice Block

Ingredients:

2 cups watermelon, chopped

1 cup coconut water

1 teaspoon mint, finely chopped

½ lime, juiced

Method:

Blend coconut water, watermelon, lime juice and mint together in a blender or food processor and pour into ice block moulds. Freeze for a minimum of 4 hours. Yum!

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