Deliciously Refreshing Fruit Ice-Blocks

Summer in Australia is synonymous with rolling ocean tides, white sand, fish, chips and good old-fashioned smoothies. One of the best things about summer is the endless supply of fruit: peaches, nectarines, mangoes – not to mention watermelon! These fruits are quite literally the taste of summer. If you’re after a healthy, low-cal treat you can whip up in a flash, try these fantastic ice-block recipes using fresh summer fruits. You may find it’s your new favourite snack.  

Mango & Yoghurt

If you’re a big lover of mango, you’re going to absolutely adore this recipe. Combining the best of both worlds, sweet mango and soothing yoghurt, this will soon likely become a necessity for escaping the hot summer days.

Serves: 4-6

Preparation: 10 minutes

Set time: 3-4 hours


2 large mangoes, peeled and fruit flesh chopped roughly

1 ½ cups plain natural yoghurt

1 tsp vanilla extract


1. In a blender or food processer, blitz mango until smooth and consistent.

2. In a medium bowl, pour in mango. Add vanilla and yoghurt and mix until just combined.

3. Pour mixture into each ice-block mould. Attach the base of the mould to enclose the ice-block.

4. Place moulds into the freezer and leave to set for around 3-4hours. If you want to be sure, leave mixture to set overnight.

Rum & Raisin

It’s one of the most popular ice cream flavours in the country, and there’s really no wonder why. The raisins perfectly complement the smooth taste of the rum – creating a refreshing yet guilty treat. Make this with little less guilt by trading in the ice-cream for our ice-blocks! 

Serves: 4-6

Preparation: 10 minutes

Set time: 3-4 hours


1 ½ cups Greek yoghurt

1 cup milk

2/3 cup raisins

1/3 cup rum

½ cup macadamias, roughly chopped


1. In a medium-sized bowl, add each ingredient until just combined.

2. Grab the ice-block moulds and slowly pour the mixture into each section. Fit the mould base onto the mould to encase your ice-block.

3. Place moulds into freezer and leave for 3-4 hours to properly set (or overnight to be sure).

4. Take out and pull on the base to free your ice-block from the mould and enjoy!

Strawberry & Balsamic

Sound like a strange combination? Be adventurous and give it a try! The flavours actually complement each other perfectly for a delicious, tasty treat the family will love.

Serves: 4-6

Preparation: 10 minutes

Set time: 3-4 hours


500g fresh or frozen strawberries

1 cup lemonade or soda water

¼ cup balsamic vinegar

2 tbsp fresh lemon juice


1. In a blender or food processer, blitz strawberries until smooth.

2. Pour blended strawberry into a medium bowl. Add all other ingredients to bowl and mix gently until just combined. For a lighter option, use soda water instead of lemonade.

3. Pour mixture into ice-block moulds, attach mould bases and place them into freezer to set. Leave for 3-4 hours or overnight..

Top Tip

Don’t own a set of ice-block moulds? Not a problem – we recommend trying a silicone mould. Thanks to their flexibility and durability, silicone moulds are ideal for twisting to ‘pop’ that ice-block out and will last for many summers to come. Ice-block moulds also come in all shapes and sizes, so you can really create some works of art if you choose to!

Now you’ve finished creating these light, refreshing treats, all that’s left to do is enjoy them! Load up the dishwasher and let Finish Quantum Power & Pure take care of the mess.