White cream:

150 ml Coconut milk

70 g Light Digest Whey protein (Coconut)

2 tbsp. Stevia

1 tsp. Chia seeds

Yellow cream:

75 g Grated mango

2 tbsp. Stevia

60 g Light Digest Whey protein 

150 ml Almond milk

(75 g mango = 1/2 mango)


15 min.
Categories : Desserts

It's summer! Let the ice cream season begin!

If the good weather hasn't shown up yet, this colourful and refreshing recipe will bring the sun to your table! No need for hot weather to indulge yourself in an icy treat. Melt for our delicious coconut, lemon and chia seed sticks. An explosion of flavours is guaranteed!


Step 1: Prepare your ice cream mould.

Step 2: Take all the white cream ingredients and mix them with your blender until they blend.

Step 3: Set aside while you prepare the yellow cream.

Step 4: Put the grated mango in the blender and blend until smooth. Add the rest of the ingredients and blend again. By adding the mango you will get that vibrant yellow colour.

Step 5: Take your mould and pour in the white and yellow cream at the same time to get even layers of ice cream. Depending on your mould, you can play around with how you want your layers to look.

Step 6: Add a wooden stick.

Step 7: Put in the freezer overnight.

Step 8: The next day, run hot water over the outside of the mould to remove it from the plastic mould.

Step 9: Take your ice cream and enjoy!.

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