Tuesday, July 6, 2010

Carribean splice ice-blocks

One of the delights of last summer was making ice-cream from scratch. Now I'm not going to share a recipe that you you need to churn for hours and hours (though that's totally worth it!) but this is a quick-fix recipe that you can pour into ice-tups for the kids or ice-cube trays for yourself - fabulous dunked in some cold fresh milk or pineapple juice.

What you'll need
150ml pineapple juice or crushed pineapple
400ml coconut cream
Juice of 1 large or 2 small limes
Ice block moulds (I've use Tupperware Ice Tups, I can seriously never have enough of these!)

In a jug, mix the juices, coconut cream together, give a good stir.
Pour into moulds
Freeze for at least 6-8 hours

It's really that easy!

You can find more step-by-step cooking from scratch posts and much more at my blog, Frills in the Hills - the fabulous life of our family of five - the fun, the food and the frugality.  Now also tragically on facebook and twitter...


  1. Sounds great!

    I remember those Ice Tups when I was a kid! My mom made us popsicles with Orange Juice and Kool-Aid!

    I'll have to order some for my daughter!

  2. Oh YUM. It's a pina colada in ice cream form! I'm all over this. I hope you had a great 4th!


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