Jelly Tip Ice Blocks

The last few days have been INCREDIBLY hot here in North Canterbury. So I thought I would whip up a refreshing little treat for Finn and I; jelly tip ice blocks. I stuck to the classic raspberry and cream flavour that most kiwi’s will remember growing up, but you could easily play around with flavours like lemon and lime, pineapple, mango or strawberry.

Gluten, dairy, refined sugar, egg and nut free.


Jelly part

3/4 c frozen raspberries

1/2 c water

1 Tbs gelatine

Optional: a splash of fresh lime juice and honey

Cream part

1 tin coconut cream or milk

1 – 2 tsp honey (or sweetener of your choice)

1/2 tsp vanilla


1. Gently heat raspberries and water over a low heat and mush with the back of a spoon until hot. Sprinkle gelatine evenly over mixture and whisk well until dissolved completely. Allow to cool and pour into ice block molds and freeze for about 30 – 60 minutes until set.

2. Warm coconut cream with honey and vanilla until honey has dissolved. Set aside and allow to cool.

3. When jelly part has set, pour coconut cream into the molds and set for at least 3 hours or overnight.


x Aunty Bee


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