Forget sugary calorie bombs – these ice chocolates have everything you love: creamy chocolate, gentle melting on the tongue, and exactly the refreshing kick you need. Only smarter, because this nutritional profile is impressive: 💪 Almost 5x more protein, 😋 84% less sugar and 30% less fat.* Homemade in a few steps for your perfect summer experience without a guilty conscience. ☀️☺️
1. Ingredients (for 6 pieces)
For the coating:
- 150 g Light Chocolate Toppings, Dark Chocolate
- 1 tbsp coconut oil
For the coffee cream:
- 45 g Protein Coffee, e.g. Protein Iced Coffee Dark Cookie Crumble
- 40–50 ml Light Whipping Cream (19% fat)
For a coffee-free version, simply use another protein powder of your choice.
For the caramel cream:
- 45 g Cream Protein
- 1 scoop Flavor Powder, e.g. Chunky Flavour Salted Caramel
- 50–60 ml Light Whipping Cream (19% fat)
2. Preparation
- Melt Light Chocolate Toppings with coconut oil over a hot water bath and pour into 4–6 silicone molds (cover the edges well).
- Mix coffee and caramel cream and fill into the chocolate molds.
- Cover the creams with the remaining chocolate.
- Place in the freezer for at least 30 minutes. Then carefully remove from the mold and enjoy best when ice-cold.
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3. Nutritional Value Comparison
* Compared to conventional ice chocolates without More products.