Hi! Daisy here!
If you’ve been around for a while, you’ll know I’ve always been honest - and there’s one thing I don’t think I’ve ever really shared properly:
I struggle to meet my protein targets most days.
Between life, motherhood, work… and, you know... spending 10 minutes looking for my sunnies only to realise they’re on top of my head - food can sometimes become more about convenience than nutrition.
And that’s okay.
Because real life isn’t perfect. Some days feel balanced. Others are a bit messy. And that doesn’t mean you’re doing anything wrong.
Which is exactly why I love our snacks so much. They’re my simple, delicious safety-net, the thing I reach for when I know my body needs a little extra support…while also getting nutritional support from our Nutritionist, Steph
So when we started the journey to find a new protein powder for our Strawberries & Cream Better Being Protein Bar, something unexpected happened…
I actually found one for myself too.
One that my tastebuds and my body genuinely love. One I can easily include in my day without stressing about ingredients or how it makes me feel after.
And of course… the moment I realised that, I headed straight into the kitchen to play.
And the result?
Strawberries & Cream Protein Ice-Cream Pops
Creamy. Sweet. Secretly boosted with protein - plus chunks of our Strawberries & Cream Protein Bar hidden inside.
Basically… summer on a stick.
Let’s make them together
You’ll need
- 2 cup coconut yoghurt
- ½ cup coconut condensed milk
- 2–3 tbsp Oh So Amazing Supps Strawberries and Cream Plant Protein Powder
- 1 Strawberries & Cream Protein Bar, chopped into chunks
- 200g white chocolate, melted
- 1 tbsp coconut oil
Optional: freeze-dried strawberries or crushed nuts
Method
- In a mixing bowl, stir together the coconut yoghurt, condensed coconut milk, and strawberry protein powder until the mixture is silky smooth and creamy.
- Gently fold through the chopped Strawberries & Cream Better Being Protein Bar so there are little chewy chunks dotted throughout.
- Spoon the mixture into your popsicle mould, add the sticks, and freeze for 4–6 hours (overnight is ideal so they set nice and firm).
- Once the pops are frozen, melt your white chocolate together with a little coconut oil, this helps the chocolate turn glossy and smooth, and makes coating so much easier. The best trick? Pour the melted chocolate into a mug or cup, then dip each popsicle in so it’s fully coated in one satisfying swoop. Let the chocolate set (it happens fast!).
- If you’d like to add a little extra magic, sprinkle freeze-dried strawberries or crushed nuts over the top before the chocolate hardens, or simply leave them beautifully simple.
And if you’ve ever struggled like I do to eat enough protein throughout your busy days, our Strawberries & Cream Protein Bars are such a beautiful way to give your body a little extra support.
You can enjoy them just as they are when you’re on the go… chop them into a recipe like this one… or simply pair one with your favourite strawberry protein shake for an extra boost.
They taste like your favourite childhood strawberries-and-cream snack -
only this time, there’s protein inside.
Here’s to summer snacking, the Sneaky way.
