Ingredients (8 small magnums):
250ml vegan milk (any of your choice, Pro zero milk has 0mg phe, so it would make it super low protein :) )
160ml whipping cream (Schlagfix has 0phe)
1 table spoon of corn starch
Vegan chocolate (my fav is iChoc brand)
Note: since the Schagfix whipped cream in the picture above already contains sugar, there is no need to add any more sugar in this recipe. But if you use another whipped cream that does not contain sugar, use approx. 20 g of granulated sugar.
Optional:
Vegan caramel (e.g. brand Nature's charm)
I only calculated chocolate in this recipe, I have used around 20g of iChoc per 1 piece of magnum (18mg phe)
Method:
Add milk, sugar, corn starch and whipping cream into a small pot and stir well.
Let the mixture boil for a few seconds.
Let it cool.
Prepare your chocolate in a separate bowl and let it melt.
When cool down, pour the creamy mixture into your ice lolly forms and add caramel.
Put the ice lollies into a freezer for a couple of hours.
When properly frozen, you can start dipping each popsicle into the chocolate.
Put it in a freezer on a baking sheet for a couple of minutes so the chocolate can dry.
Before eating, defrost it for 1-2 minutes and enjoy :)
Video with method below:
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