Blueberry Tip Ice Block | HOMEGROWN KITCHEN

Blueberry Jelly Tip Ice Block w/ Dairy-free Vanilla Ice Cream

I have made these ice blocks dairy-free as my son is dairy intolerant. You could also use cream in place of coconut cream if dairy is not a problem for your family. You can make the ice cream layer with unfrozen bananas, however, the frozen bananas will result in a creamier texture as the pre-frozen bananas in effect 'speed churn' the ice cream to prevent unpleasant ice crystals forming while freezing.


Blueberry Jelly Tip

  • 1 cup fresh blueberries
  • 1 1/2 Tbsp maple syrup or liquid honey
  • small squeeze of lemon

Dairy-free Vanilla Ice Cream

  • 3 [approx. 300g once peeled] frozen banana cut into 2 cm pieces before freezing
  • 2 Tbsp maple syrup or liquid honey
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut cream OR dairy cream

Chocolate dip

  • 100 g dark 70% chocolate check it is dairy-free if required


  • First make the blueberry jelly: Blend the blueberries, maple syrup and squeeze of lemon in a blender until smooth. Divide evenly between the ice block moulds. Place in the fridge for 1 hour to set.
  • Make the vanilla ice cream: In a food processor or blender combine the frozen bananas, maple syrup/ honey, vanilla extract and coconut cream. Blend for 1 minute until smooth. If needed scrape down the sides half way through. Remove the ice block moulds from the fridge checking the blueberry has set - it maybe a little wobbly that is OK. Top up the moulds with the ice cream, tapping gently to release any air bubbles. Insert an ice block stick into each one. Freeze for 4 hours or until frozen solid.
  • Once frozen remove the ice blocks from the moulds by holding under running warm water for 10 seconds. Lay the ice blocks on a lined tray and place back in the freezer until ready to dip.
  • Make the chocolate coating: Break up the chocolate into a glass or ceramic bowl and sit this over a pot of gently simmering water. Once melted remove from the heat and cool [warm chocolate will melt the ice cream resulting in a cracked chocolate coating]. Pour the chocolate into a jug or large mug for easy coating. Dip the ice blocks one at a time into the chocolate. I found holding the ice block until the chocolate set, about 10 seconds, prevented cracking. Place on the lined tray and chill until ready to eat, or of-course you could eat them straight away!
  • *If you do put the ice blocks back into the freezer I do recommend removing them from the freezer 5 - 10 minutes before ready to eat to soften slightly, or the jelly tip will be on the icy side.

Every year a few weeks before Christmas the blueberry season begins in Nelson. And not just with a few measly punnets on produce stalls, but whole market stalls dedicated to only blueberries selling up to 1kg bags! Blueberries are my husbands all time favourite fruit. As he puts it, strawberries are wasted on him happily leaving our strawberry patch to be raided by little fingers, but blueberries are a whole different story. For the first weeks of the arrival of blueberries at the market we buy 2 x 1kg bags, one just for him (to be devoured within 24 hours) and the other for the rest of the week.

Last year we planted 2 blueberry plants. One almost died, to be rescued and now tended to lovingly in a pot by the back door (and thriving), and the other is slowly growing with a small handful of berries on its limbs this summer. In spring I will replant both plants in a sunnier position in the garden next to the other berries for easy access. I have heard from friends who have planted blueberries they take about 3-4 years to get established and then you are home free with a bucket load of blueberries to eat and freeze. I (and most particularly my husband) look forward to this day. Until then I will keep buying the kg bags of plump blueberries from the market.

Blueberry Tip Ice Block | HOMEGROWN KITCHEN

Other than eating fistfuls at a time I have been playing with adding blueberries to muesli slices, muffins, and making into jelly. Did you know that blueberries have an extremely high pectin content – a natural setting agent – and when blended raw and set into glasses they become a jelly? (I am not joking, check out this photo.) So I had this idea of making a healthy version of the kiwi favourite ‘jelly tip’ ice block. To get the jelly consistency you have to chill the pureed blueberry first to set before freezing. You can skip this step if you are pressed for time but the tip will be more icy than icily jelly-fied.

Blueberry Tip Ice Block | HOMEGROWN KITCHEN

Blueberry Tip Ice Block | HOMEGROWN KITCHEN

Join the Conversation

  1. OMG!

    1. Enjoy Donna, I thought you might like these 🙂

  2. Wow who knew that blueberries had a natural setting agent! Do you know if this works using frozen berries as well?

    1. Hi Amanda, I haven’t tried with frozen blueberries but I had an email from someone who tried making blueberry jelly with frozen berries and it worked out OK, not super thick but set to a soft jelly.

  3. These look amazing, I cant wait to try them!

    1. Thanks Julie, enjoy!

  4. You are SO clever Nicola! What a gorgeous take on a kiwi classic. Definitely hope to try these and agree – Blueberries are my favourite too. Nicky x

    1. Thanks Nicky! I love playing with the less healthy foods we love and making them more nutritious while still tasty 🙂

  5. Another frozen treat, yum! Remember Sweet New Zealand this month, either this of the Apricot Ice cream or even both if you like (it is Summer after all!).
    I am hosting, info here


    1. Hi Alessandra, Thanks for the message, I will endevour to enter this months SweetNZ. Summer is busy busy 🙂

  6. 1kg bags! What I would give. We get a big tub of them for 12 dollars at the local markets but nothing as good as that (and you have to get there before 7.30 or they all sell out….not happening these days!!).

    1. I think the Nelson climate must be just right for blueberries to thrive. I am also glad I don’t have to get there by 7.30am to get my hands on some although you do miss out if you get there after 10am – something I can manage!

  7. Im with your husband – I LOVE fresh blueberries! There is a pick-your-own blueberry farm near my parents house where I’d go late each summer and stock up on as many blueberries as I could carry, sooo good! I had no idea about the blueberry jelly, I’ll definitely have to give this a go when I get my next lot of berries. Along with these ice-creams, they look delicious!

    1. We also have a PYO orchard I am looking forward to visiting soon. I think my 2 and 4 year old will be in blueberry heaven – and my husband of course!

  8. Divine inspiration this one Nicola. Well done, again!

  9. hey Nic, i tried these today, the cream variation, and it was amazingly yummy but I couldnt get it to be hard enough for stick to stay in when taking them out. Any tips? I left them in for over 6 hours… no one complained they were in a bowl though! thanks

    1. Hi Cristina, bummer not sure why that happened. My only suggestion would be to put the ice block moulds as close to the bottom of your freezer as possible where it is coolest. Freezer temps can vary and if not cold enough the ice cream won’t freeze solid and hence the sticks would come out when pulled. I hope that you have better luck next time!

  10. Hi would this work with thawed frozen blueberries?

    1. Hi Katie, It does work but not quite as jelly-like as with fresh and won’t have such a vibrant colour once thawed and refrozen. Use the berries while still mostly frozen, just soft enough to blend. Enjoy 🙂

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