Strawberry Chia Ice Cream for Breakfast

Votes: 1

Time: 8 hours 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 120, total fat 4 G., saturated fats 2 G., proteins 3 G., carbohydrates 20 G., fiber 2 G., cholesterol 10 mg, sodium 35 mg, sugar 17 G.

If you love a creamy chia seed pudding with fruit for breakfast, freeze it in popsicle molds for a more fun breakfast! This healthy ice cream contains 2 grams of fiber per serving, and chia seeds are rich in omega-3 fatty acids, making it a perfect treat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can (140 g) of unsweetened condensed milk
Juice of 1 lime
3 tablespoons of honey
2 tablespoons chia seeds
6 large strawberries
Special equipment: 4 fruit ice cube trays with a capacity of 90-120 ml.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: concentrated milk, chia seeds, strawberry, lime juice, honey

Cooking the dish according to the recipe:

Combine condensed milk, lime juice, honey, and chia seeds in a medium bowl. Cover and refrigerate until the seeds plump, about 2 hours, stirring once.
Hull and finely chop the strawberries and add them to the chia mixture. Divide the pudding evenly among four 90-120 ml ice cube trays (it will be thick); tap the trays on the counter to release any air bubbles.

Place in the freezer for at least 8 hours or overnight. Let stand at room temperature for a few minutes before scooping out the ice cream from the molds. The ice cream can be stored in the freezer for up to 2 weeks.

Categories:

recipe / Dishes rich in fiber / Healthy snacks / Calorie content of prepared meals / Summer dishes / Desserts / Ice cream, sorbets / Food Network - recipes