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Cherry Blueberry Coconut Iceblocks

With only 3 basic ingredients these low calorie, real-food iceblocks will keep you cool this summer. Plus, you can have lots of fun and get creative experimenting with different layering methods to create a feast for the eyes aswell.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Appetizer, Dessert, Snack
Cuisine: American, Mediterranean
Keyword: berries, gut health, iceblock, mediterranean
Servings: 6 iceblocks
Calories: 50kcal


  • ½ cup cherries seeds removed, roughly chopped
  • ½ cup blueberries
  • ½ cup coconut milk


  • Using either iceblock moulds or 90mL cups and paddle pop sticks, insert each stick into the centre of a cherry to anchor it in each cup or mould.
  • Add chopped cherries and bluberries to fill about ¾ of the cup, around the stick. Fill the rest of the cup with coconut milk.
  • Place in the freezer for at least 4 hours or until completely frozen.
  • Once frozen, leave out on the bench for 5-10 minutes to ensure they slice out easily from the cup or mould.
  • If you'd like to make these creamier, you can blend the berries and milk together in a food processor and divide the mixture evenly between the moulds.


Calories 50
Fibre 1g
Protein 0g
Fat 4g
Saturated fat 3g
Carbohydrates 4g
Sodium 5mg