Ingredients for 4 pieces:
200 g buttermilk
4 sprigs of mint
2 tbsp lime juice
2 tbsp agave syrup
100 g strawberries
2 tbsp chocolate chips
4 portion ice-cream moulds with sticks
Preparation:
1. Puree the buttermilk with the mint, lime juice and agave syrup. Wash and clean the strawberries and cut 2 into small cubes. Puree the the rest of the strawberries. Mix the diced strawberries into the mixture. Rinse the ice-cream moulds in cold water and drain, do not dry. Pour the mixture into the moulds, insert the sticks and freeze for at least 4 hours.
2. Before serving, dip the moulds briefly in hot water and release the ice cream from the moulds. Serve the ice cream with the strawberry puree and chocolate flakes.
Variation:
Instead of mint, the ice cream can also be made with basil, lemon balm and finely chopped pistachio nuts.
Tip:
Lemon. The super-sour tasting but alkaline citrus fruit is fun to eat and is known for its purifying and detoxifying effect. Thanks to the vitamin C it contains, the essential oils in the peel and the flavonoids (secondary plant substances), lemons have an antioxidant, cell renewal and digestive effect. The abundant vitamin C in particular makes the fat melt away. The vitamin causes the body to produce the hormone noradrenaline, which is important for optimal fat burning. This messenger substance helps to release the fat from the fat cells. In addition, the ascorbic acid contained is important for collagen production and our connective tissue.
Preparation time approx. 10 minutes plus 4 hours freezing time
Nutritional values per piece approx.:
Calories: 65
Joule: 273
Protein: 2.2 g
Fat: 2 g
Carbohydrates: 9 g
(FoodCentrale by ddp images)
