These strawberry and cream ice cream pops are a beautiful way to bring a little more nourishment into a summer favourite. Made with fresh organic strawberries, pure cream, egg yolks and maple syrup, they have a naturally sweet and creamy texture. The addition of Love Ya Guts whey protein makes them far more nutritionally substantial than other ice-creams.
These ice creams provide a combination of complete protein, nourishing fats and naturally occurring micronutrients. The egg yolks contribute choline and fat-soluble vitamins, while the cream provides energy-dense nourishing fats. Whey protein supplies all nine essential amino acids, supporting muscle protein synthesis and tissue maintenance. Fresh strawberries contribute vitamin C and antioxidant polyphenols, while maple syrup provides sweetness without the need for refined sugar.
We genuinely adore Love Ya Guts and the products they create. We are incredibly selective about the brands we choose to collaborate with, and only share products that we personally use, value and feel comfortable incorporating into our family kitchen. Use our code ALICIA20 for a discount on your Love Ya Guts order.
Ingredients
600 ml organic cream
6 pasture raised egg yolks
100–120 g pure maple syrup
250 g fresh organic strawberries, stems removed
2 serves Love Ya Guts whey protein powder
2 tsp vanilla extract
Small pinch of sea salt
Method
Add the cream and maple syrup to a saucepan. Gently heat over low-medium heat until steaming, taking care not to boil.
Whisk the egg yolks in a separate bowl. Slowly pour in a little of the warm cream mixture, whisking continuously.
Return the egg mixture to the saucepan. Stir continuously over low heat until the mixture thickens enough to coat the back of a spoon. Do not boil.
Blend the strawberries until completely smooth. For a particularly silky ice cream, pass through a fine sieve to remove the seeds.
Allow the custard to cool slightly, then blend through the strawberry purée, vanilla, salt and whey protein powder. A stick blender will help achieve the smoothest consistency.
Refrigerate for at least 2-3 hours, or until completely cold.
Divide the mixture evenly between 12 stainless steel ice cream pop moulds, or into one large container.
Insert the sticks and freeze for 6–8 hours, preferably overnight.
Run the outside of each mould under lukewarm water briefly to release.
Enjoy!
