These aren't your average choc mint ice-blocks. They are deeply nourishing, fill in some gaps that are often missing with ample protein and fat to nourish you and any child in need. You can spike them with additional nourishment, or just enjoy them as they are. Traditional ice-cream is made with eggs and cream, and this isn't far off; it's made with eggs and traditional fats like ghee and coconut oil instead to make it suitable for those that may not be able to tolerate whey, casein or lactose in cream.
So without further ado, ENJOY x
This makes 10-15 small-medium ice-blocks.
Ingredients:
- 4 room temperature eggs
- 4 room temperature egg yolks
- 1/2-1 tsp chlorella (add the 1/2, and that add the additional half after tasting final mixture and the depth of green you desire)
- 4 drops peppermint oil (taste the mixture once it is blended to see if it is enough, add one more drop at a time; blend and taste each time to reach your desired minty flavour).
- 100ml room temperature water
- 50g MCT oil or additional melted coconut oil (1/4 the cup)
- 100g melted coconut oil (1/2 cup)
- 100g melted ghee (1/2 cup)
- 4 Tbsp collagen powder (optional, but adds g
- Add slowly to taste, 30-55g of your choice of sweetener (granulated or liquid, such as maple syrup, will work as it will freeze regardless). You can alternatively add pure monk fruit drops to taste for a version that won't spike blood sugar levels.
- 1/2 cup chocolate chips or chopped chocolate. We love The Carob Kitchen chocolate, Pana Chocolate, or any real food, lower sugar, darker, choccy.
- 2 tsps vanilla essence or 1 tsp vanilla powder
- Optional if you have it: 2 capsules @foragedforyou_ Wild Zinc for additional, deeper nourishment. You may add more to taste, as more means more nourishment!
- Optional chocolate coating: you can use more of the chocolate you have that you have used for throughout the ice-blocks and melt it down on very low heat and remove from the heat just before it has completely melted to ensure it doesn't burn. Otherwise, you can combine 1/2 cup melted coconut oil, 1/2 cup cacao powder and 3 tablespoons of room temperature maple syrup.
Method:
- Blend everything but the chocolate chunks until completely smooth and creamy!
- Add in the chocolate chips or chunks and stir through.
- Add to your ice-block moulds, ensuring the chocolate chips or chunks are dispersed evenly.
- Carefully place into the freezer until completely frozen.
- Carefully remove from your ice-block moulds. Running hot water over the mould can help this process (but not tooooo long that it melts!).
- If you are coating it in chocolate: lay out a sheet of baking paper on a plate or flat surface to then go into the freezer. Place your melted chocolate in a small bowl or cup and ensure it isn't piping hot, just hot enough to be melted, and dip the ice-block into the chocolate. Use a spoon to drizzle it over evenly.
- Place the ice-blocks back into the freezer. This won't take long to set, but now you have ample delicious morsels waiting in your freezer for you when you get a little craving of delicious protein.
- Enjoy the incredible benefits.
