These ice-blocks couldn’t be more simple to make and are a terrific alternative to ice-cream on those hot summer days where only something sweat and creamy will do. The berries offer an array of antioxidants, whilst the yoghurt provides a therapeutic dose of probiotics that repopulate the gut with beneficial flora.
If your child doesn’t take to the taste of coconut yoghurt, a wonderful way to ensure they get the benefits is to make ice blocks.
They are so quick to make and you can create any flavour combos using different fruit to keep things interesting and fun.
For more cultured goodness, check out our beginners guide to fermenting and which starter culture options we recommend in our How To Ferment Foods Guide.
- 1 cup Berries of choice (ideally organic, fresh or frozen)
- 1 cup of homemade coconut yoghurt (I use Kultured Wellness Coconut Yoghurt)
- 1/2 tsp 100% pure vanilla bean powder (or your usual alcohol-free vanilla of choice)
- 1/2 tsp cinnamon
- Honey, maple syrup or brown rice syrup to taste (optional)
- Combine all the ingredients together in a blender for a smooth consistency or by hand with fruit pieces.
- Pour into silicon ice block moulds and freeze for at least 6 hours or overnight.
- Serve straight from the freezer. You may need to run the ice blocks in their moulds for 30 seconds under warm water to loosen.
- Check out our beginners guide to fermenting and which starter culture options we recommend in our: How To Ferment Foods Guide.
- Most culture starters like Kultured Wellness will make multiple batches of fermented food. The Kultured Wellness yoghurt starter makes up to 5 litres (of one litre batches). Follow the packet instructions it's all very easy to understand.