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- 9 minutes ago
Strawberries Milkshake Ice Cream Lollies by @addictedtodates
Headover to her page for loads of deliciously healthy recipes!
1 can chilled coconut milk (use only the thick part from the top of the can)
1 cup fresh strawberries (roughly chopped)
¼ cup vanilla soya yoghurt
¼ maple syrup
2 tbsp cashew butter or sunflower seed butter
2 tbsp vanilla soya yoghurt
2 tbsp coconut milk powder
¼ cup fresh strawberries (roughly chopped)
1 tbsp chia seeds
2 tbsp dried strawberries (crushed)
300g vegan chocolate (melted)
Add all the ingredients to the blender and blitz until smooth and creamy.
Pour the mixture into the ice-cream moulds.
Gently place an ice-cream stick into each mould.
Place in the freezer to set for a minimum of 6 hours. .
In a bowl, whisk the coconut milk powder and yoghurt together until smooth without lumps.
Place in the fridge whilst the ice-creams are setting, or for a minimum of 1 hour.
Remove the ice-creams from their moulds and add a spoon of the cream on top of each lolly.
Spread the mixture evenly as possible with your spoon and place back in the freezer. .
In a bowl, mash the strawberries using a fork.
Add the chia seeds to the bowl and stir well.
Place in the fridge to set for at least one hour, or until the mixture has thickened and the chia seeds have soaked up most of the juice.
Add a teaspoon of the jam on top of the cream layer on each ice lolly.
Spread out using a spoon and place back in the freezer to set for another hour. .
Dip the ice creams in melted vegan chocolate.
Sprinkle with dried strawberries.
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