Tuesday, October 14, 2014

BLUEBERRY & MILK ICE BLOCKS




Since spring hit Brisbane, I have been experimenting with creating homemade ice blocks. Theres something about an ice block that makes me think 'treat'. This recipe initially had 2 layers; the first layer was the blueberry & almond milk and the 2nd layer frozen banana, ice cubes and vanilla extract. I actually found that the blueberry flavour was nicer and more refreshing than the banana, hence why I settled on pure blueberry. I highly recommend that you invest in some ice block moulds (they usually come in a package of 6) for summer, as there are infinite ice block and ice cream flavours you can make! I have personally tried my hand at banana, mango, watermelon and now blueberry. Watch this space for more healthy ice block / ice cream recipes...I feel a raspberry ice cream coming soon! 

Ingredients

  • 1 3/4 cup frozen blueberries
  • 1 3/4 cup reduced fat cow's milk (or lactose-free, soy or unsweetened almond milk if dairy intolerant) 
  • 1 tablespoon maple syrup 


Method

1. Place the ingredients in a blender and blend until the mixture is soft and combined. Carefully pour the mixture into 6 ice block moulds, filling each mould to the top. 

2. Place in the freezer for a minimum of 45 minutes- to 1 hour to freeze. Remove from the freezer a few minutes prior to eating them or run the ice block moulds until hot water to loosen them from their moulds. 

Makes /
Total Preparation time / 5 minutes, plus freezing time 



x Emily 

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