Make the most of Summer Fruit with the delicious Creamy Peach Ice Blocks. Mix and match your flavour combinations – we have added passionfruit pulp for a tart tropical taste, but you could add blackberries.
Creamy Peach Ice Blocks Recipe
Makes 16
Ingredients:
3 ripe peaches, peeled, sliced, stone removed
2 tbsp sugar
½ cup passionfruit pulp
2 litres vanilla ice-cream, softened
Method:
Place peach slices and sugar in a saucepan. Heat for 2-3 minutes until soft. Mash with a fork.
Mix peach and passionfruit pulp together in a large bowl. Stir in spoonfuls of vanilla ice cream. Stir until smooth.
Divide mixture among 4 x 4-hole iceblock moulds (½ cup capacity). Freeze until slightly firm, then push an ice block stick into centre of each mould.
Freeze overnight until firm
Smart Tip:
The skin of a peach is edible but can become tough when cooked. Just like a tomato, the skin can be removed by blanching the fruit for 30 seconds then plunging into icy cold water. The skin should peel away easily.
