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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.

Ingredients

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

Instructions

  • 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.