With only a couple of days until Summer is here, it is no coincidence that the kid’s requests for ice blocks has increased. It’s one of those things in life that is directly proportionate (sorry, that’s the scientist coming out in me) – the hotter it gets, the more ice blocks are consumed. Of course, if you live in the Northern Hemisphere, you are just about to head into winter, so bookmark this page and come back in 6 months for your fix of Fruit Ice Blocks.
Also, depending on where you live in the world, it is possible you don’t call frozen treats like these ‘ice blocks’ but something different like ‘popsicles’ or even ‘frozen lollipops’. It doesn’t really matter what you call them, all that matters is that they’re cold, sweet and very refreshing on a hot day.
Not only do they taste good, these fruit ice blocks are a great alternative to commercial frozen treats with minimal added sugar and even a bit of goodness sneaking in. Plus, it’s a great way to use up any excess fruit before it spoils.
We have made these many times using all sorts of different fruits so feel free to use whatever you have on hand. Our latest batch (pictured) used mango and oranges (it’s a bit hard to see the different fruits, but the mango is at the top of the ice block). The kids love to help making this recipe so have fun. Hope the kids (and you) love them.
Fruit Ice Blocks
2 ripe mangoes
1 tbsp icing sugar
Puree the mangoes with the icing sugar. Sieve the puree into a bowl or jug. Pour into 6 ice block moulds and put in the freezer.
Juice the oranges and sieve to remove any pulp or seeds. After an hour, remove the ice blocks from the fridge and top up with orange juice, leaving a little bit of room at the top. Insert the sticks for each ice block and return to the freezer. Leave a further 1-2 hours before eating.
The Klutzy Cook Notes
- Any type of fruit or fruit juice can be used. We have also used strawberries, pineapple and kiwi fruit. Add 1-2 tablespoons of icing sugar per cup of puree depending on the desired sweetness.
- The sieving process is optional. It does help to give a smoother finished result, but is not necessary.
- The ice blocks can have 3 layers. Simply add the first layer, freeze for an hour. Add the second layer and freeze again. Finally add the last layer, insert the stick and freeze.
- Another idea is to stir the fruit puree, or even finely chopped fruit through some flavoured yoghurt. This can be done for just a single layer or even the whole ice block.
What flavour combinations would you suggest for these fruit ice blocks? Please leave your ideas and comments below.