Handmade Mixed Berry Coconut Ice Cream Blocks – By Larena Siti


It’s that time of year where the days get warmer and the calendar starts to fill with endless opportunities for outdoor activities. Spending time in the kitchen seems less and less appealing in the heat, but with a spare 10 minutes and a pair of eager and helping hands, you can make these healthy, refined sugar free ice-blocks the whole family will enjoy.

Making ice blocks at home offers a great way to ensure the ingredients in this popular summer snack are nutritious (and delicious!) Young children love to get involved, and the recipes engage them in proportional estimating and measuring, while the scooping and pouring enhances their fine motor skills. It also presents an opportunity to talk about seasonal produce, and perhaps even make use of locally sourced berries from your regular farmers market or home garden (mulberries will work a treat!)



  • Ice block moulds and popsicle sticks
  • Mortar and pestle (bowl and fork will also work)




  • 3 cups mixed berries (fresh or frozen)
  • 1 can full fat coconut cream
  • 4 tbsp honey (substitute agave or condensed coconut milk for vegan alternative)
  • 1 tsp of vanilla bean extract
  • Desiccated coconut (optional)
  • Beetroot powder (optional)




1. Roughly crush berries in a mortar and pestle.

2. Add the honey to the berries and mix together.

3. Pour coconut cream into bowl and mix through vanilla bean extract.

4. Let the kids play with layering and swirling the berries and coconut cream or combine them and blend tighter.

5. Pour evenly into ice block mould and freeze for approximately 1 hour.

6. Insert popsicle sticks and freeze overnight, or 6-8 hours.

7. To remove from the mould, let ice block stand at room temperature for five minutes.


OPTIONAL: After de-moulding roll all sides in the desiccated coconut and beetroot powder mix