Creamy strawberry ice cream covered in dark chocolate. Great for a snack or dessert loaded with vitamins, minerals, and fiber.
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Servings: 16
Ingredients:
» 16 Mini Silicone Cupcake Molds
» 1 ½ Cup Frozen Strawberries (or any kind of berries)
» 3.5oz’s 70% Dark Chocolate (dairy free, HU or Lily brand)
» 2 tsp Chia Seeds
Directions:
Pour frozen strawberries into a food processor and let site for 10 minutes to soften up.
Place mini cupcake molds on a tray and place into freezer for about 3 minutes to be chilled.
In a microwave safe dish pour chocolate chips and place into microwave for about 25 seconds and stir in-between 4 times.
Take tray of cupcake molds out of freezer and spoon out about 1 tsp melted chocolate into one and rotate it around to spread chocolate evenly in mold about ¾ of the way up the mold, and repeat for each one. Place into freezer for about 3 minutes till hard.
Place lid on food processor and turn on for a few seconds till chopped up, add chia seeds. Blend till it is a sherbet consistency about 30 seconds or more.
Take out hardened chocolate in cupcake molds and take 1 tsp of strawberry ice cream into each mold and top with more melted chocolate about 1 tsp and spread around.
Place back into freezer for 10 minutes till hard, take out of molds and enjoy.
Store in air tight container for about 2 weeks in freezer.
Cooking Tips:
I used mini cupcake molds because it was easier to take out of mold without falling apart after only being in the freezer for 10 minutes. If you want to use other molds, might have to leave in freezer for longer than 10 minutes.
Macros per Serving:
Protein: 0.7 g
Carbs: 4.5 g
Fat: 3.5 g
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