Ice cream is one of my favorite foods but for many years I didn’t eat any because of the milk and the sugar. If you find it without sugar it’s made with Aspartame, which is much more dangerous than refined sugar. Lately I found more and more ice cream made with rice milk which is much better and I can eat from time to time. My absolute favorite commercial ice cream is made with olive oil but also with almond milk, coconut milk or any other nut milk. But they have all a lot of sugar and other strange stuff as ingredients. So the best is always homemade!
For this reason I bought some popsicle molds. And I confess, they are the best ever! They are two per two molds, they have the size of a Solero ice cream lolly and come with already 50 wooden sticks. They are easy to fill and store even in a very small freezer like mine (only 10 cm/4” high). Because they are not stored upside but downside, horizontal. It is easy to make two different ice creams every time.
I decided for the first ice cream a kind of breakfast ice cream. Yep, I never heard it before, too, but I found something called like that on the worldwide web. Fruit, nut milk and granola for example, or chia seeds. Anything you eat for breakfast with milk and/or fruit is perfect.
I made a vanilla ice cream with almond milk and chia seeds and additional a raspberry parfait. I just swirled it in the vanilla cream. When it was frozen after a whole night in the freezer I covered all in chocolate. Crunchy, yummy and perfect to start the day!
In summer maybe I will do an ice cream challenge, one week, two ice creams. Who wants to do it with me? Any ideas how YOU would love to make your ice cream? Let me know in a comment!
- 200 ml almond milk
- 2 tbsp chia seeds
- 1 tsp bourbon vanilla
- 2 tbsp raw honey
- 125 gr raspberries
- 1 tbsp raw honey
- 1 bar dark chocolate (95%)
- In the blender mix all the ingredients for the vanilla cream and transfer the cream into the popsicles, just 2/3 of the molds.
- In a small bowl add the raspberries and the honey and with a folk smash all together until it forms a cream.
- With a teaspoon add the cream into the popsicles and swirl the red fruit cream into the vanilla cream.
- Transfer the popsicles into the freezer and let them freeze overnight.
- The next day melt some chocolate and cover the popsicles. Transfer again for half an hour in the freezer.