Summer is just around the corner and we're getting ready to enjoy hot days at the beach with refreshing ice block treats.
Our body will continue proceeding collagen for our entire life, however this rate of production starts to decline in our mid-twenties and increasing during our 40's and 50's. Certain lifestyle features will also increase the rate at which natural collagen production declines, consistently eating inflammatory foods is one of these.
Why? Because sugar molecules can attach to the collagen and elastin in your skin causing wrinkles and generally increases inflammation which is related to many common skin conditions. You can learn more about adding collagen into your daily diet here here.
You may have already guessed where we are going with this..... but yes, unfortunately many of our favourite childhood, summer treats—including ice blocks—are chockablock with inflammatory processed sugars. Which leads us to the delicious, refined sugar free, BePure Collagen+ Ice Block Recipe
BePure Collagen+ Ice Block Recipe
Makes 8 Ice Blocks | GF, DF, RSF
Base Ingredients
- 1 can full fat coconut cream
- 1/2 C of your favourite milk, we love almond or oat
- 2 Tbsp raw honey or pure maple syrup
For Chai
- 1 x serving of BePure Collagen+ Chai
- * 4 x bags of chai tea (optional but creates a more pronounced chai flavour)
For Vanilla
- 2 level Tbsp BePure Collagen+ Vanilla
- * 1/2 pod of vanilla seeds (optional, but creates a stronger vanilla flavour)
Optional Toppings
Helpful Tip: We like to source all our dry ingredients from GoodFor with has an incredible ethos of plastic and waste free shopping.
- 1/2 block of dark chocolate (we like to go for 80% of higher)
- coconut flakes
- hemp seeds
- cacao nibs
Directions
We like to make this recipe with half-and-half flavours of vanilla and chai—if you're doing that too, simply split the recipe. Of course, you can make them all one flavour!
For Chai
- Prepare your chai tea first—simmer 4 tea bags in a pot with your 1/2 cup of nut milk.
- Once tea is nicely steeped, remove from heat
- Place milk in fridge and allow to cool to room temperature
- Place all base ingredients, BePure Collagen+ Chai and cooled chai tea into a blender and whiz until combined.
- Pour into moulds (we love this plastic free, reusable mould from The Eco Warehouse) and freeze.
- Once frozen, remove from containers and add toppings (see below).
For Vanilla
- Place all base ingredients and BePure Collagen+ Vanilla (keep vanilla pod seeds aside!) into a blender and whiz until combined.
- Stir in your vanilla seeds and pour into moulds (we love this plastic free, reusable mould from The Eco Warehouse).
- Freeze.
- Once frozen, remove from containers and add toppings (see below).
Optional Toppings
- Add 2 tablespoons of milk to a pot on very low temperature and add chocolate.
- Stir frequently to prevent chocolate from burning or use a double boiler.
- For a more 'liquid chocolate' texture, add more milk—a 1/2 teaspoon at a time is a good trick so that it doesn't get too runny and run off your ice blocks.
- Dunk ice blocks into the chocolate or drizzle, sprinkle with your favourite dry toppings! Enjoy.
If you make this delicious beverage, let us know. Tag us in your pictures @bepurebenwarren or use our hashtag #bepurebenwarren for your chance to be featured on our Instagram feed.
