Over the last few weeks, I’ve decided that I may well be an ice cream addict.
Rarely has a (sunny!) day gone by where I’ve not made some kind of ice cream, and sat happily in the garden, boys playing around me, devouring lolly after lolly.
Of course, for those of you in the UK, you’ll know all too well that sunshine has been scarce this last week. Rain, howling wind and grey skies have left it feeling somewhat like November.
Anyway, the sun has reappeared today (hurrah!), which means it’s the perfect time to share these Strawberry & Lime Chia Pudding Ice Creams. I’ve been waiting with this recipe for a while now, and I couldn’t wait any longer!
Joyfully, these beauties are another ice cream that is perfectly suited for breakfast time. And, really, who could possibly object to ice cream at breakfast?! I know that I couldn’t, and my boys definitely won’t say no…
For breakfast purists, though, this is a pretty healthy recipe, and is free from all added sugars (unless you choose to add something in – I don’t!). It’s also packed with healthy fats, yummy fruit and protein-boosting chia seeds.
You don’t have to save them for breakfast, though. These go down equally well when you’re sat in front of the TV and craving something sweet. We’ve all been there, right?!
Once again, for the mums among us, these are toddler-approved and get the thumbs up. Hurrah for healthy, easy toddler food!
Whatever the weather, I hope you enjoy these as much as I do!
Strawberry & Lime Chia Pudding Ice Creams
- Creates 12 –
- 1 cup full-fat tinned coconut milk
- 1 cup cashew or coconut yoghurt
- 1/3 cup + 1 tbsp chia seeds (I used a mixture of white and black)
- 6 large strawberries, hulled and chopped
- Zest and juice one lime
- 1 tsp vanilla paste
- 1-2 tsp Pink Tea (optional)
- 1 tsp agar agar or gelatine (optional), but keeps things creamy)
- 1 tbsp maple syrup of other sweetener (optional, I omit!)
- 6 strawberries strawberries, hulled and chopped, to stir through
- 1/4 cup granola to decorate
- Start by making your ice cream by blending the first six ingredients until completely smooth, adding in the maple syrup to taste, if desired.
- Pour into lolly moulds, leaving a little bit of space at the top of each mould. Sprinkle the granola over each lolly, then insert your sticks.
- Place your ice creams in the fridge to set, ideally overnight, then remove around 10-15 minutes before serving. Eat immediately and enjoy!