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!)

Method:

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...