Nut Milk Ice Blocks
Halloween is quintessentially American .... and in Autumn - so when the theme for Our Growing Edge popped up 'Halloween' - and I was in the mood for Spring - truth be told I am ready for Summer here in New Zealand, we are hauling out and dusting off the BBQ's. Ice Blocks (Ice Pops) was on my mind.
I have a recipe for Pumpkin Spice Mix - I really love those flavours so I have whipped up (literally) a Dairy Free - Gluten Free Ice Block recipe.
The first step is really getting the spices together - my recommendation is to make up a batch of the spices and label it and keep it permanently.
Pumpkin Spice Mix:
3 Tbsn Cinnamon
2 tsp Nutmeg
2 tsp Ginger
1 1/2 tsp Allspice
1 1/2 tsp Cloves (ground)
You can adjust these amounts to suit yourself - everyone has different favourites.
Then in your blender or smoothie maker add unsweetened almond milk (any milk preference can be substituted here) I used Covet unsweetened almond milk - add a few teaspoons (again preference prevails in the quantity here) and blend.
This is where I filled 2 ice block molds, but on tasting the milk I wanted a little more, so I added a banana and blended it again and filled another 2 ice block molds.
Pop them in the freezer - well I think you can take it from here...
I dipped the banana ones in Toasted Coconut threads, but left the plain ones alone - they developed such a pretty 'layering effect' as they froze I didn't want to cover it up.
This recipe is part of the monthly link up party 'Our Growing Edge'. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Annika at We Must Be Dreamers - so check out the other recipes and stories.