I’ve become somewhat obsessed with making home made ice creams and lollies recently. My latest project, seems to be making my own versions of some of my childhood favourites.. and so far we’ve had: fabs, peanut butter Magnums and now these little chocolate ‘feast’ lollies. You’ll also be pleased to know that this is just the beginning of an extremely long list of these. I’ve already planned out countless different Magnum flavours that I want to experiment with this week!
Admittedly, these do taste a little different to the real thing and have slightly more of an ice lolly like bite to the ice cream. However, I wanted to try and keep these fairly low sugar, lower calorie and also add in some protein- so naturally the texture isn’t going to be exactly the same. BUT, they’re still super delicious, indulgent tasting and will satisfy all of those chocolate cravings! (Which I am having LOADS of at the moment!) I was concerned that adding protein powder to a recipe like this would be very noticeable and really affect the taste however, I can honestly say that you wouldn’t even notice it’s in there!
This is definitely a recipe for all of you chocolate lovers out there! Rich chocolate ice cream, coated with a crisp layer of dark chocolate which is studded with chunks of crunchy chopped peanuts. How good does that sound?! Plus, they’re fairly low in sugar and are just the right size for a little post lunch sweet treat to enjoy in the sun. (It can’t be just me who needs a dessert after lunch, right?)
Chocolate Protein ‘Feast’ Ice Creams
Ingredients
- 1/2 cup non-dairy milk
- 2 tbsp cocoa powder
- 2 tbsp sugar free syrup/honey/agave
- 1 scoop Chocolate Whey protein
- 2 tbsp Smooth Cashew Butter
- Pinch cinnamon
Chocolate
- 80 g dark chocolate
- 1 tbsp coconut oil
- 2 tbsp crushed peanuts
Instructions
- In a blender, combine the cocoa powder, protein, cahew butter, milk, sweetener and cinnamon, then blend until smooth and creamy.
- Pour the mixture into your ice cream moulds and place lolly sticks into each of them. Pop these into the freezer to set for 5 hours, or overnight.
- Once your ice creams have set, melt the chocolate and coconut oil together, then stir through the chopped peanuts. Carefully remove the lollies from the mould and dip each of them in the melted chocolate mixture, making sure they're evnly covered.
- Allow any excess chocolate to drip off, then place these onto a parchment lined tray. Place the ice creams back into the freezer for a further 20 minutes to insure the chocolate coating is properly set.
