CHILL OUT!

DIY your favourite freezer snacks this summer

PEACH LASSI ICEBLOCKS MAKES 8 PREP 15 MINS + FREEZING

Process 1 cup thick and creamy vanilla yoghurt, 1 tablespoon honey, 1 teaspoon of ground cardamom and half the ½ x 820g can of peach slices in juice, drained in a food processor until smooth. Chop remaining peaches. Divide chopped peaches among eight 100ml iceblock moulds. Pour yoghurt mixture into moulds. Tap moulds gently on bench. Insert iceblock sticks. Freeze overnight until firm.

BLACKBERRY CHEESECAKE ICEBLOCKS MAKES 8 PREP 15 MINS + FREEZING

Divide 200g frozen blackberries among eight 100ml ice-block moulds. Allow berries to thaw in moulds. Process 250g cream cheese, ½ cup sour cream, 2/ cup milk, 3 ½ cup icing sugar and 2 tsp lemon juice juice in a food processor until smooth. Pour cream cheese mixture into iceblock moulds. Gently tap moulds on bench to settle mixture, then swirl a knife through mixture to lightly marble. Insert iceblock sticks. Freeze overnight until firm.

WATERMELON & ROSEWATER ICEBLOCKS MAKES 8 PREP 20 MINS + FREEZING

Combine ¼ cup sugar and ¼ cup water in a small saucepan over moderate heat. Cook, stirring 2 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Remove pan from heat. Cool to room temperature. Process 700g peeled, chopped seedless watermelon, prepared sugar syrup, 2 tablespoons lemon juice, 1 tbsp red cordial and 1 tsp rosewater in a food processor until smooth. Strain through a sieve. Using the back of a spoon, push any excess liquid through sieve. Discard pulp. Pour watermelon mixture into eight 100ml iceblock moulds. Insert iceblock sticks. Freeze overnight until firm.

HONEYDEW & ROCKMELON ICEBLOCKS MAKES 8 PREP 20 MINS + FREEZING

Combine ½ cup caster sugar and ½ cup water in a small saucepan on medium heat. Cook, stirring 2 mins or until sugar has dissolved. Increase heat to high. Bring to the boil. Remove pan from heat and cool to room temperature. Process 700g piece peeled rockmelon, chopped, half the sugar syrup and 1 ½ tbsp lemon juice in a food processor until smooth. Strain through a sieve. Using the back of a spoon, push any excess liquid through sieve; discard pulp. Pour rockmelon mixture into eight 100ml iceblock moulds. Freeze for 2 hours or until firm. Process 600g piece peeled honeydew melon, chopped remaining syrup and 1 ½ tbsp lemon juice until smooth. Strain through a sieve. Using the back of a spoon, push any excess liquid through strainer. Discard pulp. Pour honeydew mixture into moulds. Insert iceblock sticks. Freeze overnight until firm.

PASSIONFRUIT & PISTACHIO ICEBLOCKS MAKES 8 PREP 15 MINS + FREEZING

Push 2/ cup passionfruit pulp through a 3 sieve to extract as much juice as possible. Combine 400g softened vanilla ice-cream, passionfruit juice, half the passionfruit seeds (discard remaining seeds) and ½ cup finely chopped pistachios. Spoon into eight 100ml iceblock moulds. Insert iceblock sticks. Freeze overnight until firm.

ICED COFFEE ICEBLOCKS MAKES 8 PREP 20 MINS + FREEZING

Combine ¾ cup cream and ¼ cup instant coffee in a small saucepan on low heat. Cook, stirring until the coffee has dissolved. Cool. Refrigerate until cold. Drizzle white chocolate ice magic around inside surfaces of eight 100ml iceblock moulds. Chill to set. Process an extra ¾ cup thickened cream, coffee mixture and ½ cup condensed milk in a food processor until smooth. Pour mixture into moulds. Insert iceblock sticks. Freeze overnight until firm.