Serves 6
Prep time 1 hour 15 mins +
6 hours freezing time
Cooking time 5 minsEquipment Bowl; 6 ice block moulds
(100ml capacity); 6 paddle pop sticks;
saucepan or microwaveable bowl400ml tin coconut milk
40g (¼ cup) chia seeds
2 tbsp pure maple syrup
½ tsp natural vanilla extract
1 banana, sliced
160g dark chocolate, broken
into pieces (see Tip)(^1) Combine coconut milk (including
any thickened milk stuck inside the tin),
chia seeds, maple syrup and vanilla in a
bowl, and mix until combined. Set aside
for 1 hour to allow chia seeds to expand.
(^2) Place a spoonful of coconut chia
mixture into the bottom of ice block
moulds. Place 1 banana slice on top
of the mixture. Repeat layering of
remaining banana slices and coconut
chia mixture. Gently tap moulds on
benchtop to remove any air pockets.
(^3) Insert a paddle pop stick into the
centre of each mould. Freeze for 6 hours
or overnight, until frozen solid.
(^4) Gently melt chocolate (over the
stovetop or in the microwave), stirring
occasionally, until chocolate is melted
and smooth. Remove ice blocks from
moulds (briefly running moulds under
hot water if needed) and dip the top of
each ice block into melted chocolate.
Allow to set, then serve immediately.
BANANA COCONUT
ICE BLOCKS
This is a fun recipe to make with
kids, as watching the chia seeds
expand and the mixture thicken
feels a bit like a science experiment.
400ml tin coconut milk
55g (¼ cup) raw sugar
1 lime, grated zest (no white pith) and juice
1 large avocado, flesh only
(^1) Pour coconut milk into ice cube trays and place into
freezer overnight or until frozen solid.
(^2) Place sugar into a food processor or high-powered blender
and process until milled to an almost powdered consistency.
(^3) Add frozen coconut milk cubes, 2 teaspoons lime juice and
half of the grated lime zest, and process until semi-smooth.
(^4) Add avocado and process until smooth and creamy. If
needed, pause processing to scrape down sides with a spatula.
(^5) Sprinkle with remaining lime zest and serve immediately.
If too soft for your liking, transfer into a freezable container
and place into freezer until desired consistency is achieved.
This gorgeous green ice cream
makes a wonderful finale to a
Mexican or Spanish meal. The
avocado flavour is very subtle, and
combining it with the coconut and
lime brings out the best of all three.
Serves 6
Prep time 12 mins + overnight
freezing time
Equipment Ice cube trays; food
processor or high-powered blender;
spatula; freezable container
AVOCADO COCONUT ICE CREAM
AV
OC
AD
O^ COCONUT
ICE
(^) C
RE
AM
VEG V DF EF NF GF
VEG EF NF
TIP If you’d like to use raw dark
chocolate, heat it as gently as possible
(preferably at no more than 40 ̊C to
50 ̊C) to preserve its natural ingredients.
These ice blocks are best eaten slightly
softened, which they should be after
being dipped in chocolate. However,
if you put them back in the freezer after
dipping, allow them to thaw for 10–20
minutes before serving.