Chocolate Milk Iceblocks
1 tsp gelatine
1 3/4 c milk
1/4 c caster sugar
1 1/2 tbsp cocoa
1 tsp vanilla essence
Mix the gelatine and half the milk in a small pot. Leave for 3 minutes to set the gelatine.
Place the caster sugar, cocoa, other half of the milk and vanilla essence in a blender and mix well. Melt the gelatine by heating it gently, then pour into the blender with the cocoa mixture and blend until smoothly combined. Pour into ice block moulds and freeze for at least 12 hours.
| Imperial |
Metric |
| 2oz |
55g |
| 4oz |
115g |
| 6oz |
170g |
| 8oz |
225g |
|
|
| Metric |
Imperial |
| 1/4 cup (60ml) |
2 fl oz |
| 1/2 cup (125ml) |
4 fl oz |
| 3/4 cup (185ml) |
6 fl oz |
| 1 cup (250ml) |
8 fl oz |
| 1 teaspoon (5ml) |
|
| 1 tablespoon (15ml) |
|
|
|
| |
°C |
°F |
GAS |
| slow oven |
120 |
250 |
1 - Very Slow |
| slow-moderate oven |
150 |
300 |
2 - Slow |
| moderate oven |
180 |
350 |
4 - Moderate |
| hot oven |
200 |
400 |
6 - Hot |
| quick oven |
220 |
450 |
7 - Very Hot |
|
|
| For more conversions see our Cooking & Recipe conversions page |
Conversion Chart