A last minute recipe that I am publishing before my departure on vacation... And it is rather welcome this departure! As someone who has been part of the freelance team since this year, it is clear that when you are self-employed, it is hard to get away from work. Tell me that you understand me?! Today I offer you these blueberry, coconut ice cream sticks and their light white chocolate coating. And we can say that it is a recipe for the occasion! What could be more summery than ice cream sticks?
Inside I put some fruits (blueberries, which I love) mixed with coconut milk and a touch of agave syrup for the sweet tooth that I am. A mixture as fragrant as you want and vegan for those who are interested. To add a little extra touch of indulgence I created white chocolate stripes with a little coconut oil, and as if by magic they set on the ice almost instantly because of the cold. In short, you will have understood, this is a really simple, fruity and fun recipe to make this summer.
The ice cream sticks can be made with other summer fruits instead of blueberries, so enjoy!
- 300 ml canned coconut milk
- 200 g blueberries
- 3 cs agave syrup
- 80 g white chocolate pastry
- 2 tbsp of coconut oil
- Mix the blueberries and coconut milk in the blender.
- Add the agave syrup and mix again.
- Pour the preparation into an eskimo mold and put in the freezer for at least 5 hours.
- Melt the white chocolate and coconut oil in the microwave (not too long, by 10-15 seconds, otherwise you will "cook" the chocolate) mix well with a fork to smooth.
- Once the sticks have been removed from the mold, using a tablespoon, streak the melted chocolate on top of the sticks.
- Enjoy immediately or put back quickly in the freezer in an airtight box.
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These sticks must have been successful.
Oh how tempting these mussels are... Like the recipe actually :-) Happy holidays