Never have I ever... enjoyed a protein based snack more than this! This creation came to mind on a hot summers day when I wanted three things - a cool sweet treat, a protein boost to curb the blood sugar spike and my Seed Cycle Blend dose to support hormones. Enter the Strawberry Protein (Seed Cycling) Mini-magnum
Prepare these in your Luteal Phase for the start of your period - you will adore yourself for planning ahead. It's absolute bliss, I'm telling you. Now, it is a little labour of love - but see it as a 'therapeutic activity' with a delicious reward at the end.
Note: You will need a silicone mini magnum tray and popsicle sticks.
Prep Time: 30 minutes · Total Time: 8 hours · Makes: 6
Per Serve: Protein: 6g | Follicular Phase Blend: 1.5 doses
Ingredients
Strawberry Jelly
- 5 fresh strawberries
- 2 tablespoons water
- 1 teaspoon honey
- 1.5 tablespoons chia seeds
Ice Cream
- 2 cups coconut or dairy vanilla ice cream (softened slightly)
- 3 scoops Mitchells Strawberry Protein Powder
Chocolate Shell
- ¾ block Lindt 70% dark chocolate (or any chocolate of your choice)
- 2 tablespoons coconut oil
- 2 scoops Seed Cycle Blend Follicular Phase Blend
Instructions
Step 1: Make the Strawberry Jelly
- Wash and chop the strawberries into small pieces.
- Place the strawberries and water in a small pot on stove. Heat on medium, stirring occasionally, until the strawberries break down into a thick, jam-like consistency (about 5–7 minutes).
- Stir in the honey and chia seeds until well combined.
- Remove the pot from heat and let the mixture cool completely.
Step 2: Prepare the Ice Cream Base
- While the strawberry jelly is cooling, scoop the softened vanilla ice cream and Strawberry Protein into a mixing bowl.
- Use a stick blender to blend the ice cream and protein powder until smooth and evenly combined.
Step 3: Assemble the Ice Cream
- Spoon the ice cream mixture into the bottom of each mould.
- Add 1 teaspoon of the cooled strawberry jelly on top of the ice cream layer.
- Cover the jelly with another teaspoon of the ice cream mixture, filling the moulds close to the top.
- Insert popsicle sticks into the moulds, ensuring they’re centred.
- Place the moulds in the freezer and let them set for at least 5 hours, or overnight for best results.
Step 4: Make the Chocolate Shell
- Once ice creams are almost set, break the chocolate into small pieces and place in a heatproof bowl with the coconut oil.
- Set the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
- Stir the chocolate and coconut oil until fully melted and smooth.
- Remove from heat and mix in the Follicular Phase Blend.
Step 5: Dip the Ice Cream Bars
- Remove the ice cream bars from the moulds and place them on a tray lined with parchment paper.
- Pour the melted chocolate mixture into a tall, narrow glass.
- One at a time, dip each ice cream into the chocolate mix, ensuring it’s fully coated. Let any excess chocolate drip off.
- If desired, sprinkle shredded coconut, chopped peanuts, or strawberry pieces onto the bars while the chocolate is still wet.
- Push the popsicle sticks into a polystyrene lid or similar surface to keep the bars upright while they set.
- Return the bars to the freezer for 2 hours, or until the chocolate shell is completely hardened.
- Enjoy!
