Cook Time: 0 minutes
Yield: 6 cones
- Ice cream:
- 300g frozen strawberries
- 100ml water
- 3 scoops (37.5g) Pure Unflavoured Organic Whey Protein
- 3 tbsp organic Ghee (or organic butter)
- 1 tbsp honey, add to taste
- Gluten free cones:
- 120g (1 cup) buckwheat flour
- 75g (1/2 cup) rice flour
- 60g (1/2 cup) potato/corn starch
- 1 tbsp ground chia seeds
- 1 pinch of salt
- Coconut sugar (or maple syrup) to taste
- 2-3 tbsp melted organic ghee (or organic butter)
- 200ml coconut cream (or other cream such as oat cream)
- 300ml water
- Some coconut oil for cooking
- Per serving (1 cone):
- Kcals: 660.33
- Protein: 8.46g
- Fibre: 3.4g
- Carbohydrates: 109.8g
- Sugars: 5.15g
- Fats: 17.97g
Despite the storms and rain we've had recently it's been a pretty great summer so far, perfect for enjoying a good protein ice cream in the sun/rain. The quickest way of enjoying this recipe is to buy frozen strawberries and have it in a bowl or pre-bought cones, as for that you just need to blend the ingredients for about 20 seconds (depending on how powerful your blender is). However I’ve included a great recipe for gluten free cones too, for which you will need a thin waffle maker, or an actual ice cream cone maker, in order to make them. The main nutritional breakdown includes the cones, but if you wanted to enjoy the ice cream without the faff of making cones, here are the nutritionals for just the ice cream:
Serving size: 2 servings
Kcals: 732kcal (366kcal per serving)
Protein: 3.8g (16.9g per serving)
Carbohydrates: 66.76g (33.38g per serving)
Sugars: 30g (15g per serving)
Fat: 37.24g (18.62g per serving)
Right, on with the recipe :-)
- If you only have fresh strawberries you can use them instead of the frozen strawberries, you’ll just need to pour the mixture into a Tupperware container and freeze for a few hours until it has set, or alternatively you can use an ice cream maker if you have one.
- For the ice cream: blend all the ice cream ingredients until smooth and serve.
- For the cones, you first of all need to heat the waffle maker.
- In a bowl mix all the dry ingredients: buckwheat flour, rice flour, starch, ground chia seeds, salt and coconut sugar.
- Then in another bowl mix all the wet ingredients: ghee, cream and water.
- Stir the wet and dry mixes together until smooth and let it sit for 5 minutes.
- Pour a tablespoon of the mixture into the waffle maker (it must be a thin/brittle waffle maker) and cook for 3-4 minutes (depending on the temperature of your waffle pan) until golden in colour.
- Roll the waffle in a cone shape straight after taking it off the pan, while it is still hot and flexible, otherwise it’ll be too brittle.
- Repeat the process until you have used all the mixture, then scoop up some of that lovely ice cream and relax :-)