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WELL NATURALLY NICE CREAM

Count down to Spring is officially here and thus begins the creations of healthy cooling variations of little treats to excite your way through the weeks head. We’ve teamed up with Well Naturally to deliver delicious, guilt free treats straight to your tummies and this recipe for Nice Cream is going to do just that. BUT, here’s the catch, it’s minus all the nasties that typically come with frozen treats – no added sugar, gluten, dairy and in this icy juiciness there’s no nuts either, so it’s PERFECT for little and big people alike. Enjoy…

WN JALWILL ICY POLES ING LSLR_1 - 1

WELL NATURALLY NICE CREAM

Gluten free: Dairy free: Refined sugar free

Makes 8 small ice pops

 Ingredients

For the nice cream:

2 (200g peeled) small frozen bananas

3/4 cup frozen raspberries

3/4 cup frozen strawberries

1 1/2 teaspoons beetroot powder

2 teaspoons acai powder

2 teaspoons vanilla paste

For the topping:

90g Well Naturally No Sugar Added Dark Chocolate Rich Dark or Dark Chocolate Acai, melted

WN- NICE CREAM LR - 1

Method

  1. Combine all ice cream ingredients in a high-powdered blender or food processor and blend well to combine.
  2. Pour into 8 small ice pop moulds and place a paddle pop stick into each mould. Ensure there are no air bubbles by tapping the moulds against a counter.
  3. Transfer to the freezer to set overnight.
  4. When the ice pops have set you can melt your chocolate. To melt the chocolate, heat a saucepan full of water until gently simmering and place a stainless steel mixing bowl on top. Break up the chocolate into pieces and place in bowl. Allow to slowly melt, stirring occasionally and ensuring the heat does not get too high. It should take around 5 minutes to melt completely.
  5. Remove the ice pops from their moulds and transfer to a lined baking tray. Using a spoon, drizzle the chocolate over the top and transfer to the freezer to set.
Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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