Icy fruit treats for after school
It’s back to school this week, and with summer still in full swing, inevitably the first thing my children ask for when I collect them from school is ‘‘can we have an ice block/icecream’’?
With a little forethought and preparation, an icy treat can materialise with little effort. Through summer, I stockpile the freezer with excess berries and stone fruit for making quick soft serve-like icecream.
With a watchful eye at the produce markets, seconds can often be purchased for a fraction of the price of the better-keeping (less ripe) fruit.
The fruit we can’t eat on the day is frozen into free-flow bags. When freezing larger berries and stone fruit, I cut the fruit into wedges or halves (for strawberries), and arrange in a single layer on a tray. Freeze until solid then pour into a bag or large container. Then all it takes is a quick blend and the freshest whole fruit icecream is ready to go.
Real fruit ‘soft serve’ ice
Zucchini in icecream? Don’t judge it until you have tried it, or feel free to leave it out. The creamy texture of zucchini provides a similar consistency to frozen banana (often used in quick-blend icecream) but without the sweetness so it does need to be combined with some fruit.
In fact, it is virtually tasteless, enhanced by the fact that frozen foods numb our taste buds, hence why custard-type icecream recipes often contain a large quantity of sugar. If you want the zucchini to be hidden, then peel the skin or the icecream will be green-flecked.
Thawing time: 15 minutes Preparation time: 5 minutes Serves 2-3
1 cup frozen berries: blueberries, strawberries, boysenberries, raspberries
1 cup frozen peach or plum slices
1⁄2 cup frozen zucchini slices, about 1 small peeled zucchini
2-3 tablespoons honey or maple syrup
1⁄4 cup cream or coconut cream
1 teaspoon vanilla extract
Place the berries, peach slices and zucchini into a food processor and leave to thaw for 10-15 minutes to soften a little.
Add the honey, cream and vanilla, and blend until smooth.
Stop and scrape down the sides as needed. If the fruit initially jumps around the machine, then leave for another five minutes to soften. Check taste, adding extra sweetener if needed.
Dollop the soft serve icecream straight into bowls or cones and eat before it melts.
Or double the recipe and spoon the icecream into a container and freeze until solid. To serve, thaw on the bench for 15-20 minutes then scoop.
Peach and zucchini sorbet ice blocks
Anyone with zucchini in the garden will relate to the struggle to use them as fast as they grow.
Even when cooking them for dinner every night and giving some to the neighbours, we still have more than I can deal with. I have seen frozen cauliflower going into smoothies to add creaminess so why not inseason zucchini?
As discussed above, it adds a silky, almost creamy, sorbet-like texture. I do suggest using smaller zucchini, and peel them first as they are milder in flavour.
Preparation time: 10 minutes Makes 4 ice blocks
1 medium zucchini, peeled and chopped
2 peaches, stone removed and roughly chopped
A handful of mint
1-2 tablespoons honey or maple syrup
Place the zucchini, peach, mint, and sweetener into a blender and blitz until smooth.
Pour into ice block moulds and position the sticks. The mixture should be thick enough from the zucchini to hold the sticks in place.
Freeze for six hours, or until solid.
Run the moulds under hot water to loosen for easy removal. Eat immediately sitting in the afternoon shade.