All right stop, collaborate and listen, Ice is back with my brand new invention.

Oh, this isn’t karaoke? It’s Tasty Tuesday? Okay … sorry about that. You know there’s a song for every occasion though, right?

No vanilla here. Just ice {ice} baby. Or it will be in a few hours!

I learnt from Jamie {Oliver} long ago to freeze fresh herbs so that you don’t end up with bunches of manky old herbs in your crisper.

Trying to have more smoothies, and take advantage of great produce when it’s in season, this weekend I threw a few things in the blender and filled every ice tray we have.

What do you need and what do you do with it?
Whatever fruit you have in abundance. Throw it in the blender. I generally mix my fruit with a little filtered water and add whatever else I feel like {notes below}.

We had a few bananas that would have been perfect in a chocolate banana loaf, but I’m trying not to. So I added some cinnamon and made them into ice cubes. Now they’ll be perfect in smoothies. To the bananas I added some cinnamon.

Strawberries are so cheap in Australia at the moment. Not long ago they were $9 for a punnet. At the markets on Saturday I got 4 punnets for $5. So this week there was a lot of blending of strawberries. Although I didn’t do it this time, they are amazing if you soak them overnight in balsamic vinegar. Most I blended with just a little water, but some I blended with some Greek yoghurt and nut paste {I use an organic almond, brazil and cashew paste} so Love Bug can snack on protein packed heart-shaped ice treats.

We had a few fresh frozen blueberries in ziplocks in the freezer, so I used them, and added a little vanilla.

We also had some dates that have been around a little while, so I added one heaped tablespoon of light organic coconut cream and a tablespoon of maple syrup.

I’ll use these ice {ice baby} blocks in cooking and smoothies … or just to snack on or float the plain berry ones in water as the weather warms up.

Yo, VIP, let’s kick it.