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Vanilla, Yoghurt and Blueberry Ice blocks

Servings 3


  • ½ cup natural Greek yoghurt
  • 1 punnet blueberries
  • ½ tsp vanilla
  • ½ banana
  • ¼ cup unsweetened almond milk
  • 1 tsp honey or maple syrup


  • Place all ingredients in a blender (except half the blueberries) and blend for 1–2 minutes, until combined.
  • Fold through remaining blueberries the divide mixture into freezable cups or an ice block mould. Freeze for about 20 minutes before inserting a popsicle stick into mixture.
  • Continue to freeze for at least 8 hours, until frozen solid.
Calories: 79kcal