The Ice Block Book

The Ice Block Book

The Ice Block Book is full of healthy recipes and foodie flavours with no artificial sweeteners, added flavourings, concentrates or purees – just real fruity goodness. Karis and Dominic, founders of successful healthy ice lolly start-up LICKALIX, offer frozen treats for every day, special occasions, cocktail hour and more.

Each recipe is accompanied by tips and fun fruit facts. Get the inside scoop on fruit and veg, the low down on sugar and tips on essential equipment. There are lollies for every occasion, from classic Double Strawberry and creamy Mango Lassie to a no-holdsbarred Ice Block Dipping Bonanza and the ultimate healthy kick, Green Goddess, plus boozy poptails, including Peach Bellini and Zesty Margarita. Who knew ice could taste this good?

The Ice Block Book
Simon and Schuster
Authors: Karis Layne and Dominic Gesua
ISBN: 9780857833860
RRP: $24.99

Watermelon and Kiwi

This lolly looks like a frozen slice of watermelon!

Serves 4

Ingredients

170g watermelon, rind and seeds removed, chopped (dark green ones with faint stripes often have fewer seeds)
0-4 teaspoons natural unrefined cane sugar.
50g kiwi, peeled

Method
Put the watermelon in a blender and whizz. Taste the mixture to see if you need to add any extra sugar; this will depend on the sweetness of the fruit. Add a little sugar at a time until the sweetness is to your taste.
Divide the watermelon mixture between the moulds until they are three-quarters full.

Insert the sticks with the stick-holders and place in the freezer.
Freeze for about 3 hours or until the top of the mixture is quite frozen.
For the second layer, whizz the kiwi and 25ml of water in a blender, again adding sugar to taste. How much sugar you need depends on how ripe the kiwis are; the riper they are the less sugar you'll need.
Take off the stick-holders and pour the kiwi mixture into the moulds, leaving a 1cm gap at the top. There is no need to put the stickholder back on. Return the moulds to the freezer.

Italian Strawberry

When we first put this on the menu our customers said, -If ever a lolly tasted like a pizza… this is it!'

Serves 4

Ingredients

180g strawberries, chopped
6 medium basil leaves
35g natural unrefined cane sugar
A drizzle of balsamic glaze syrup

Method
Put the strawberries, basil leaves and sugar with 80ml of water in a blender and whiz together.
Divide the mixture between the moulds, leaving a 1cm gap at the top.
Drizzle a little bit of the balsamic glaze into each mould.
Insert the sticks with the stick-holders and place in the freezer.

Almond, Chia and Raspberry

ou will get lots of nutrients from this lolly. The almond milk contains vitamin E, which is great for your skin. Chia seeds contain calcium, magnesium, phosphorus and protein, which are essential for good bones. Chia seeds are also full of antioxidants, fibre, zinc and iron.

Serves 4

Ingredients

260ml almond milk
2 teaspoons chia seeds
A handful of raspberries

Method
In a jug, mix together the almond milk and chia seeds.
Divide the mixture between the moulds, leaving a 3cm gap at the top.
Cut the raspberries in half and place some in each mould. Using a spare lolly stick, arrange the raspberries, if needed.
Top up each mould with the almond milk mixture, leaving a 1cm gap at the top.
Insert the sticks with the stick-holders and place in the freezer.

The Ice Block Book
Simon and Schuster
Authors: Karis Layne and Dominic Gesua
ISBN: 9780857833860
RRP: $24.99