When it gets really hot, there is only one fail-proof way to beat the heat – ice cream!
These days supermarket shelves are loaded with all sorts of frozen desserts. However, the vast majority of them not only have far too much sugar but also contain artificial colours, stabilisers, and preservatives. Probably, not the best combo for our kids.
These peanut butter & jelly ice blocks are super easy to make and perfect on a hot summer day when it's officially too hot for baking.
They are very nutritious and will provide a decent amount of non-animal protein, healthy "good fats", vitamins and antioxidants. On top of that, they are vegan, dairy-free, gluten-free, egg-free, and not overly sweet.
These ice blocks are very soothing for the gums and a lifesaver when your toddler is teething. Ice cream (well, blocks in this case) solves everything! Save this broccoli for when teething is over.
INGREDIENTS:
400ml coconut milk
200g Pic's smooth peanut butter (or alternative)
150g Pic's boysenberry jelly (or any jam of your choice)
2 tbsp lemon juice (freshly squeezed)
1 tbsp vanilla extract
Kai Carrier - Ice Block Pouches (or similar)
METHOD:
Measure all the ingredients into a large bowl.
Mix it well with a spoon or a stick blender until even texture is obtained. The final colour is very vibrant and appetising.
Pour the mixture into Kai Carrier or alternative popsicles pouches by using a small funnel or a teaspoon. Use a plastic container lined up with the baking paper for a leftover mixture. Freeze for 2-3 hours.
It's the best to take the ice block out from the freezer and leave on the kitchen bench for around 10 minutes before serving.
Now chill out and ENJOY before it melts.
