Recipe: Konstantinos Dimoulas (
Ingredients
For the ice cream:
- 3 scoops AMINO ANIMO Power Mix Vanilla protein
- 250 ml coconut cream (refrigerated)
- 1/2 cup cashews (soaked)
- 1/4 cup agave syrup
- 1 tsp vanilla extract
- 1 pinch salt
For the homemade jam:
- 1 cup strawberries
- 1 tbsp chia seeds
- 3 tbsp agave syrup
- A dash of lemon juice
- 1 tsp vanilla extract
For the topping:
- 250 g melted couverture
Preparation
- Add all the ingredients for the ice cream to a blender and blend until you have a smooth mixture.
- Pour the mixture into popsicle molds, where you have already placed the sticks, filling them about halfway.
- Transfer to the freezer for at least 2 hours.
- In the meantime, prepare the jam by putting the strawberries, chia seeds, agave syrup, and lemon juice in a saucepan. Stir constantly over medium heat.
- Once the strawberries are soft and the jam begins to thicken, add the vanilla extract and mix well. Reduce the heat, pour the jam into a jar, and let it cool.
- Remove the ice cream from the freezer, put 1-2 tablespoons of jam on top of the ice cream, and return to the freezer for 30-45 minutes.
- Remove, top with the remaining cream, and transfer back to the freezer for another 1-2 hours until the ice cream is frozen.
- Melt the couverture and put it in a glass. Dip each ice cream stick in and place it on a piece of baking paper.
- Transfer to the freezer for at least 10 minutes until the chocolate is solid.