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.

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