Vanilla-blueberry ice cream sticks (vegan, gluten-free, low GI)
Here are some easy to make and truly yummy ice cream sticks. A refreshing and healthy treat for the summer.
Equipment
Ice cream moulds
Whisk
"opt." means that the equipment is optional. You can use it if you want to, to go faster or to batch cook.
Ingredients
- 400 ml coconut milk
- 60 ml maple sirup
- 10 ml vanilla extract - or vanilla powder
- 1 tbsp chia seeds
- 80 g blueberries - about 3-4 blueberries per mould, depending on the size. You can also use other ripe fruits like strawberries or nectarines.
Instructions
- In a bowl, pour the coconut milk, then add the maple syrup, vanilla and chia seeds.
- Mix with a whisk.
- Place 3-4 blueberries in each ice cream mould.
- Cover with the coconut milk mixture.
- Place the moulds in the freezer for a few hours (at least 4), then enjoy!
Nutrition
Calories: 135 kcal | Carbohydrates: 9 g | Proteins: 1 g | Fats: 11 g | Saturated fats: 10 g | Polyunsaturated fats: 1 g | Monoinsaturated fats: 1 g | Trans fats: 1 g | Sodium: 8 mg | Potassium: 143 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 6 IU | Vitamin B1: 1 mg | Vitamin B2: 1 mg | Vitamin B3: 1 mg | Vitamin B5: 1 mg | Vitamin B6: 1 mg | Vitamin C: 1 mg | Vitamin E: 1 mg | Vitamin K: 2 µg | Calcium: 28 mg | Copper: 1 mg | Folates: 8 µg | Iron: 2 mg | Manganese: 1 mg | Magnesium: 30 mg | Phosphorus: 62 mg | Selenium: 1 µg | Zinc: 1 mg | Glycemic load, estimated: 4.4
