For you to note!
Blueberries-Coconut-White Chocolate Ice Cream Bars
Light & fruity ice cream sticks for summer
canned coconut milk
cs agave syrup
white chocolate pastry
tbsp of coconut oil
Mix the blueberries and coconut milk in the blender.
Add the agave syrup and mix again.
Pour the preparation into an eskimo mold and put in the freezer for at least 5 hours.
Melt the white chocolate and coconut oil in the microwave (not too long, by 10-15 seconds, otherwise you will "cook" the chocolate) mix well with a fork to smooth.
Once the sticks have been removed from the mold, using a tablespoon, streak the melted chocolate on top of the sticks.
Enjoy immediately or put back quickly in the freezer in an airtight box.
Did you make this recipe?
on Instagram so I can see the result :)