Strawberry Protein Mini-Magnum

Instructions

Step 1: Make the Strawberry Jelly

1. Wash and chop the strawberries into small pieces.
2. 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).
3. Stir in the honey and chia seeds until well combined.
4. Remove the pot from heat and let the mixture cool completely.

Step 2: Prepare the Ice Cream Base

1. While the strawberry jelly is cooling, scoop the softened vanilla ice cream and Strawberry Protein into a mixing bowl.
2. Use a stick blender to blend the ice cream and protein powder until smooth and evenly combined.

Step 3: Assemble the Ice Cream

1. Spoon the ice cream mixture into the bottom of each mould.
2. Add 1 teaspoon of the cooled strawberry jelly on top of the ice cream layer.
3. Cover the jelly with another teaspoon of the ice cream mixture, filling the moulds close to the top.
4. Insert popsicle sticks into the moulds, ensuring they’re centred.
5. 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

1. Once ice creams are almost set, break the chocolate into small pieces and place in a heatproof bowl with the coconut oil.
2. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
3. Stir the chocolate and coconut oil until fully melted and smooth.
4. Remove from heat and mix in the Follicular Phase Blend.

Step 5: Dip the Ice Cream Bars

1. Remove the ice cream bars from the moulds and place them on a tray lined with parchment paper.
2. Pour the melted chocolate mixture into a tall, narrow glass.
3. One at a time, dip each ice cream into the chocolate mix, ensuring it’s fully coated. Let any excess chocolate drip off.
4. If desired, sprinkle shredded coconut, chopped peanuts, or strawberry pieces onto the bars while the chocolate is still wet.
5. Push the popsicle sticks into a polystyrene lid or similar surface to keep the bars upright while they set.
6. Return the bars to the freezer for 2 hours, or until the chocolate shell is completely hardened.
7. Enjoy!