How to make your own summer ice blocks

Make your own frozen treats this summer with these refreshing ice block recipes! From tangy blackberry cheesecake to creamy iced coffee, we've got your summer treats sorted.

Blackberry cheesecake ice blocks

Makes: 8

Preparation: 15 minutes (plus freezing)

200g frozen blackberries

250g cream cheese

½ cup sour cream

2/3 cup milk

½ cup icing sugar

2 teaspoons lemon juice

Divide frozen blackberries among 8 x 100ml ice-block moulds. Allow berries to thaw in moulds.
Process cream cheese, sour cream, milk, icing sugar and lemon juice in a food processor until smooth. Pour cream cheese mixture into ice-block moulds.
Gently tap moulds on bench to settle mixture, then swirl a knife through to create light marble effect. Insert ice-block sticks, then freeze overnight or until firm.

Passionfruit and pistachio ice blocks

Makes: 8

Preparation: 15 minutes (plus freezing)

2/3 cup passionfruit pulp

400g vanilla ice cream, softened

½ cup pistachios, finely chopped

Push passionfruit pulp through a sieve to extract as much juice as possible.
Combine ice cream, passionfruit juice, half the passionfruit seeds (discard remaining seeds) and pistachios. Spoon into 8 x 100ml ice-block moulds. Insert ice-block sticks and freeze overnight or until firm.

Peach lassi ice blocks

Makes: 8

Preparation: 15 minutes (plus freezing)

1 cup thick and creamy vanilla yoghurt

1 tablespoon honey

1 teaspoon ground cardamom

820g can peach slices in juice

Process yoghurt, honey, cardamom and half the peaches in a food processor until smooth.
Chop remaining peaches and divide between 8 x 100ml ice-block moulds. Pour yoghurt mixture into moulds. Tap moulds gently on bench and insert ice-block sticks. Freeze overnight or until firm.

Iced coffee ice blocks

Makes: 8

Preparation: 20 minutes (plus freezing)

¾ cup cream

¼ cup instant coffee

bottle of white chocolate Ice Magic (available from selected supermarkets)

¾ cup thickened cream

½ cup condensed milk

Combine cream and instant coffee in a small saucepan on low heat. Cook, stirring, until the coffee has dissolved. Cool, then refrigerate until cold.
Drizzle Ice Magic around inside surfaces of 8 x 100ml ice-block moulds. Chill to set.
Process thickened cream, coffee mixture and condensed milk in a food processor until smooth. Pour mixture into moulds and insert ice-block sticks. Freeze overnight or until firm.