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Coconut Berry Ice Blocks

Coconut Berry Ice Blocks

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20 mins + 5 mins
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Serves 16
Gluten Free Gluten Free


  • 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


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.


Qty Price
Countdown Frozen Raspberries
arrow icon exclamation icon Out of stock Out of stock
Countdown Caster Sugar $1.40 ea
$1.40 ea
Anchor Cream Thickened $4.12 ea
$4.12 ea
Essentials Coconut Cream $1.20 ea
$1.20 ea
Mrs Rogers Iceblock Sticks
arrow icon exclamation icon Out of stock Out of stock