Strawberries & Cream Ice Cream Cakes

True Protein Blogger 1 by Megan Eichinger | @thebod_megan 09 October 2020

A classic combination of delightful flavours, these strawberries and cream ice cream cakes make a healthier alternative to what you might buy in a pastry shop!

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Strawberries & Cream Ice Cream Cakes

Makes 6

 

Per serve

227 Calories | 950 Kilojoules

7.6g Protein

25.8g Carbohydrates

10g Fat

 

Ingredients

 

Base

¼ cup almonds (40g)

¼ cup oats (25g)

¼ cup desiccated coconut (20g)

1 tsp maple syrup

3 medjool dates

1 Tbsp cacao powder

 

Ice Cream

1 scoop True WPI90 Strawberries and Cream

1 ½ cups coconut milk

1 Tbsp maple syrup

1 Tbsp coconut oil

Pinch of pink salt

4 medjool dates (80g)

3 strawberries

 

Method

 

  1. Blend all base ingredients together until a dough consistency forms.

  2. Divide the mixture into six even sized pieces and spread them into the muffin tray. Place muffin tray into freezer while making the ice cream layer.

  3. Blend together all the ingredients for the ice cream layer, then pour mixture into the muffin tray on top of the bases. Place back into the freezer to set overnight.

  4. Remove from the freezer for at least ten minutes before serving

 
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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.

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