Coconut Berry Ice Blocks

Name: Coconut Berry Ice Blocks
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 16
Ingredients: 300g frozen raspberries; 1/2 cup caster sugar; 2 cups thickened cream; 2 cups coconut cream; 16 1/3 cup ice block moulds and sticks

20 minutes + 5 minutes

Serves 16

Outdoor Entertaining Christmas Berries Gluten Free

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Ingredients

300g frozen raspberries
1/2 cup caster sugar
2 cups thickened cream
2 cups coconut cream
16 1/3 cup ice block moulds and sticks

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Method

1. Stir raspberries and sugar in a medium-sized saucepan over a high heat until sugar dissolves. Bring to the boil then reduce heat and simmer, uncovered, for about 5 minutes or until mixture thickens slightly. Transfer to a small bowl and refrigerate until cold.
2. Meanwhile, beat thickened cream in a small bowl with an electric mixer until firm peaks form. Add coconut cream and beat just enough to combine. Transfer mixture to a large bowl.
3. Fold raspberry mixture through the cream mixture until just rippled through. Spoon mixture into ice block moulds, then insert ice block stick. Freeze for about 4 hours or until set.
4. Remove blocks from the freezer and leave to stand for 5 minutes before removing from the moulds.