Choc Berry Pops
Berry Ice Cream
- 400 ml coconut cream
- 6 tsp Melrose Health Essential Reds blend
- 1 lge ripe banana omit for low carb option
- 4 tbs collagen optional
- 100 g Cacao butter melted
- 1/2 cup Melrose Health Chocolate Hazelnut Spread
In a food processor or blender blend together all the Berry ice cream ingredients until smooth then pour into popsicle moulds and pop into the freezer to set for 6-8 hours.
When your ice creams are frozen prepare the chocolate coating. Add the mellted cacao butter and hazelnut choc spread to your food processor and blend until smooth.
Transfer to a small bowl. Remove your ice creams one by one from the moulds, dip into the melted chocolate and lay on a baking paper lined tray. Pop back into the freezer until ready to eat.