Strawberries & Cream Ice Blocks
Kids love these ice blocks – they taste like a strawberry milkshake on a stick. The freeze-dried berries add an extra flavour burst to the ice blocks. If you can’t get hold of any, add a few raspberries instead to up the flavour intensity
You can find this recipe, and over 130 new plant-based wholefoods recipes in Megan's new cookbook, Little Bird Goodness
Make time: 5–10 mins | Soak time: 2–4 hours | Setting time: 8 hours | Makes: 10 standard ice blocks | Equipment required: high-speed blender, ice-block mould, wooden ice-block sticks
1 cup cashews, soaked for 2–4 hours
2½ cups fresh or frozen strawberries (defrosted)
¹⁄³ cup freeze-dried strawberries (optional)
¼ cup + 2 tbsp coconut nectar or raw honey
1 tsp vanilla extract
2 tbsp lemon juice
½ cup coconut milk (homemade recipe in Little Bird Goodness)
pinch of sea salt
¼ cup melted cold-pressed coconut oil
Place all the ingredients except the coconut oil in a high-speed blender, and blend until smooth. With the blender still running, gently pour in the coconut oil until fully incorporated.
Pour the mixture into the ice-block moulds, insert a wooden stick into each mould and freeze until firm. This should take around 8 hours.
To serve, hold the base of the mould (where the stick is inserted) briefly under running hot water and gently remove the ice block.