Rebel Mylk Ice Pops

Rebels. To celebrate the (hopefully) Great British Summer, we introduce these super quick and super easy coconut mylk ice pops in collaboration with NutriStrength. Below are three flavours for you to make, chill and enjoy.

Ingredients

Chocolate Raspberry

100ml Rebel Chocolate Mylk
20g NutriStrength Whey Protein Roasted Cocoa
1 handful Frozen Raspberries
1 tsp Cocoa Powder (unsweetened)
50g Full Fat Coconut Milk
3 squares Sugar Free White Chocolate, melted (optional topping)
2tbsp Frozen Crushed Raspberries (optional topping)

Chai Sesame

180ml Rebel Chai Mylk
20g Nutristrength Pea Protein Vanilla
25g Light Tahini Seed Butter
1tbsp Ground Flaxseed
25g Full Fat Coconut Milk
2 squares Sugar Free Dark Chocolate 85%, melted (optional topping)
1 tsp Sesame seeds (optional topping)

Coffee Peanut Butter

100ml Rebel Coffee Milk
20g NutriStrength Whey Protein Vanilla
2 tbsp Peanut Butter
¼ tsp Maca Powder
3 squares Sugar Free Dark Chocolate 85% (optional topping)
1 tbsp Granola (optional topping)

Method

Chocolate Raspberry method

Combine all of the ingredients (except the raspberries) in a blender and blend until smooth. Transfer the mixture into a bowl and add the frozen berries, mix well. Pour the cream into popsicle moulds and freeze for 30 minutes before inserting the popsicle sticks. Place them in the freezer for at least 2 hours to set until firm.

Chai Sesame method

Combine all of the ingredients in a blender and blend until smooth. Pour the mixture into popsicle moulds and freeze for 30 minutes before inserting the popsicle sticks. Place them in the freezer for at least 2 hours to set until firm.

Coffee Peanut Butter method

Combine all of the ingredients in a blender and blend until smooth. Pour the mixture into popsicle moulds and freeze for 30 minutes before inserting the popsicle sticks. Place them in the freezer for at least 2 hours to set until firm.

Yum, now pass us the sunscreen and a day off.

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Dairy Free Organic Coconut Milk

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