Fresh or frozen strawberries
*ilovemybody* mushroom powder blend (optional)
Sea moss gel (optional)
This recipe is more of a guideline without exact measurements. Taste after each step and adjust as desired.
1. First make the strawberry coulis: using either fresh or frozen strawberries, heat up a pot and add about 400g strawberries, some lemon juice and sugar. Bring to a boil and let it boil a couple minutes on low fire, taste and adjust sugar if needed. Then mix it in a blender until smooth and let it cool down.
2. Next I mix about 1 jar of coconut yoghurt (approx 400g) with the strawberry coulis, in equal proportions, again taste and add more strawberry coulis if you prefer a stronger flavour. If you have sea moss gel, mix it in. The texture should not be too watery and still remain creamy and liquid enough to pour into the ice-cream mould.
3. Pour the mix into the mould. If you don’t plan to coat them in chocolate, then you can decorate at this stage with toppings of your choice (eg. dried flowers, seeds, nuts, coconut strips), then freeze for 1-2 hours until solid.
4. Optional step: Melt some dark chocolate with either coconut oil (about a teaspoon per bar of chocolate) or a little piece of cacao butter and 1/2 teaspoon of *ilovemybody* mushroom powder blend.
Take the ice cream pops out of the mould, dip into the chocolate to coat completely or just half way, lay them on a piece of parchment paper. At this point you can also decorate the ice cream pops with dry flowers or seeds (eg. rose petals, coconut shreds, etc)
Pop back into the freezer for another 30 min or until ready.