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The Protein Packed Summer Hack: Guilt Free Creamy Ice Cream Pops
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The Protein Packed Summer Hack: Guilt Free Creamy Ice Cream Pops

This High Protein Ice Cream Pop is a nutritional powerhouse. It uses a brilliant combination of whole foods like Puffed Water Lily Seeds, Cashews, and Farmer's Cheese (Paneer) to create a velvety texture without a single drop of heavy cream.
Prep Time1 hour 10 minutes
Total Time7 hours
Course: Appetizer
Servings: 4

Ingredients

  • The Base:
  • 1 cup Puffed Water Lily Seeds Makhana
  • 15 –20 Raw Cashews
  • 12 –15 Medjool Dates pitted; adjust for desired sweetness
  • 3.5 oz 100g Farmer's Cheese (Paneer), cubed
  • 1.5 cups Hot Milk Whole milk or creamy Oat milk
  • The Aromatics:
  • A few Saffron strands Kesar
  • ½ tsp Ground Cardamom

Instructions

  • The Hot Soak: Place the puffed water lily seeds, cashews, pitted dates, farmer's cheese cubes, saffron, and cardamom in a large heat-proof bowl. Pour the hot milk over all ingredients.
  • Softening: Let the mixture sit undisturbed for 1 hour. This is critical for rehydrating the dates and softening the seeds to ensure a smooth blend.
  • The Emulsion: Transfer the entire soaked mixture (including the milk) into a high-speed blender.
  • Blending: Blend on high until the texture is completely smooth, thick, and resembles a rich, creamy custard. There should be no visible nut or seed fragments.
  • Molding: Pour the creamy paste into popsicle molds, Kulfi molds, or small paper cups. If using cups, cover with foil and insert a wooden stick.
  • The Set: Place in the freezer for 5–6 hours or overnight until the popsicles are completely solid.
  • Serving: To demold, dip the base of the mold in lukewarm water for 10 seconds. Gently pull the stick to release.