Strawberry Skyr Ice Cream Bars
Strawberry Skyr Ice Cream Bars - Cool fruit delight to-go!
Healthy, because
Even smarter
Nutritional values
High in protein and low in fat - these are the impressive properties of the traditional Icelandic dairy product Skyr. It provides excellent satiety and nourishment for the muscles. Strawberry Skyr ice cream contains plenty of immune-boosting vitamin C. About 200 grams of strawberries cover the daily requirement of 100 milligrams of the vitamin.
No strawberries on hand? Then just transform this recipe and turn the strawberry skyr ice cream into blueberry ice cream. Just swap out the berries and enjoy a completely different ice cream!
(Percentage of daily recommendation)
| Calorie | 131 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 5.6 g | (22 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 160 mg | (4 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 9.6 g |
Ingredients
- Ingredients
- 9 ozs Strawberries
- 4 Tbsps lemon juice
- 3 Tbsps Agave syrup
- ½ Vanilla bean
- 7 ¼ ozs Skyr
- 7 ¼ ozs Greek yogurt
- 25 ozs Whipped cream
- 2 Tbsps slivered almonds
Kitchen utensils
Preparation steps
Clean, wash and chop strawberries. Puree with 2 tablespoons lemon juice and 1 tablespoon agave syrup. Cut vanilla bean in half lengthwise and scrape out the pulp with a knife.
Mix Skyr with yogurt, remaining lemon juice, vanilla pulp and remaining agave syrup until creamy. Whip cream until stiff and fold in. Remove half of the cream and stir in 2⁄3 of the strawberry puree.
Pour both ice cream masses alternately into ice cream molds with stems and allow to freeze completely for at least 4 hours. To serve, remove from the molds. Sprinkle with flaked almonds and drizzle with remaining strawberry sauce.
