Spearmint Chocolate Chip Ice Blocks

Spearmint Chocolate Chip Ice Blocks

These have a delicate spearmint flavour and a nice texture (not too icy).  They can be chocolate-dipped for extra decadence and the avocado can be changed out for either banana or fresh coconut flesh.

I tried two versions: one using Spearmint Tea (the dried herb) and the other using fresh Spearmint.  Either works well.

 

INGREDIENTS

  • If using Spearmint Tea – Use 2 tablespoons of the tea and grind it into a powder
  • If using fresh Spearmint, Use 7g of fresh leaves, finely cut up
  • 1/2 cup coconut cream
  • 100g avocado
  • 2 tablespoons maple syrup
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla
  • 7 pieces (or thereabouts) 72% chocolate cut into fine pieces

 

METHOD

  1. Add all of the ingredients except the chocolate, to a blender and blend until smooth.
  2. You may need to use a tamper to push the mixture down into the blades.
  3. Once mixed, use a spatula to remove the mixture from the blender into a bowl.
  4. Mix in the chocolate pieces, then carefully spoon the mixture into the ice block moulds.
  5. Remember to add your ice block sticks at this point, then place them in the freezer to freeze until hard.
  6. Once frozen, either eat them as they are or chocolate coat them if extra deliciousness.

 

NOTES:  To make a quick chocolate coating, use 4 tablespoons of melted coconut oil and to that add 2 tablespoon of cocoa and 2 tablespoons of maple syrup.  Mix together and spoon over the frozen ice blocks.

Hibiscus & Rose Tea Jelly Tip Ice Creams

Hibiscus & Rose Jelly Tip Ice Creams by New Zealand Herbal Brew

The flavour from the hibiscus flowers and rose buds in the jelly part of this ice cream are really quite stunning and delicious.  You could use any tea flavours you like to make the jelly, or even use wine, cider or kombucha along with tea.

JELLY INGREDIENTS

  • 3/4 cup water
  • 1 T rose buds (heaped)
  • 1 T hibiscus flowers (heaped)
  • 2 T maple syrup
  • 2 1/2 teaspoons corn flour to thicken the mixture

ICE CREAM INGREDIENTS

  • 175g frozen banana (approximately 2 medium bananas)
  • 162g (approx.) frozen pineapple juice (take 1 tin of pineapple pieces, strain the juice off and freeze in ice cube trays, use all of the frozen juice)
  • 2/3 cup coconut cream
  • 80g pineapple pieces
  • 1 T icing sugar

CHOCOLATE COATING INGREDIENTS

  • 2T dark cocoa
  • 2T maple syrup
  • 4 T coconut oil
  • (or for a richer coating, try Whitakers 72% dark chocolate instead)

METHOD – JELLY

  1. Make the tea by adding the boiled water to the hibiscus and rose buds in a heat proof jug.
  2. Stir and allow to steep for 5-10 minutes, then strain and add the tea to a small pot, along with the maple syrup and bring to a boil.
  3. In a small dish, add 2 teaspoons (approximately) of cold water to the corn flour and mix well.
  4. Turn the heat down on the stove and stirring the tea vigorously, slowly pour in the corn flour mixture.
  5. Keep stirring until the mixture becomes clear and thickens. 
  6. Remove from the heat and allow to cool to a luke-warm temperature.
  7. Divide the mixture between four ice block molds and freeze while you make the ice cream.

METHOD – ICE CREAM

  1. Add all of the ingredients to a high-speed blender and on a low setting, carefully blend everything until it is well combined.  You’ll need to use the tamper to push the mixture down into the blades as it will become very thick.
  2. Spoon the mixture on top of the jelly mixture in the ice block molds.
  3. Add your ice block stick to each ice cream at this point.
  4. Return to the freezer and freeze for several hours or until hard.

METHOD – CHOCOLATE COATING

  1. Melt the coconut oil, then add the maple syrup and cocoa powder.  Mix well.
  2. Have a baking tray lined with tin foil ready to go so you can place the coated ice creams on  there.  (Due to the tricky nature of the chocolate coating and the melting ice cream, you may have to keep the tray in the freezer and ‘ferry’ each newly coated ice cream to the freezer)
  3. Run the ice block molds under hot water to loosen them, and carefully pry them out as you need them. 
  4. Spoon the chocolate coating over the ice cream until it is well covered.
  5. Freeze until ready to eat.

NOTES

  • If the jelly tip falls off the ice cream when you attempt to chocolate coat it, simply sit it back on top of the ice cream and gently push it together.  The chocolate will help to hold it in place.
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