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Yummy, chewy chia pudding layer topped with creamy strawberry nice cream, this jar is a perfect snack or breakfast for a refreshing day!
Strawberries is gift from Spring and Winter. It got my attention everytime I go to the market, so I think it’s calling me. (wink wink) And as the sun showed the other day, I thought, let’s make some ice cream!
But ice cream seems a little too plain for this pink beauty, so I add chia pudding to match with it. I have to say that the chewy chia pudding with the creamy, smooth nice cream is definately something to die for!
It’s made of 3 layers:
- chewy vanilla chia pudding
- smooth sweet-sour strawberry ice cream
- simple strawberry sauce topping
Ingredient You Need
This delicious, yummy jar only requires 5 simple ingredients. They are:
- Chia Seeds
- Almond Milk (or other plant milk)
- Maple Syrup
- Frozen Bananas
- Strawberries (fresh or frozen)
One optional ingredient is ground cinnamon. It adds a depth of flavor to this simple pink jar. I personally love Ceylon cinnamon for its gentle taste.
BTW, I just assume most of us know about chia seeds. Let me simple introduce them. Chia seeds are deemed as “superfood” (though technically, functional food should be the right word) because they are high in nutritional value. They are high in omega-3 fatty acids, protein, fiber, etc. If you’re interested in knowing more about chia seeds, you can read this article from Harvard.
How to Make Strawberry Nice Cream Chia Pudding
For the chia pudding part, it’s quite simple and straight forward. Just mix chia seeds, almond milk, and maple syrup all together in a jar. Let it sit in the fridge to gel up while we make our ice cream.
For the strawberry ice cream part, we need a food processor. Just blend the frozen bananas, strawberries, almond milk, and maple syrup together until smooth.
You can taste to add more maple syrup if you feel like it. Then take out the chia pudding from the fridge. Transfer the strawberry ice cream on top.
For the topping, just mash the strawberries with a fork and place it on the top of the ice cream.
Add more toppings if you like. (I add some toasted coconut flakes, almond flakes, and cacao nibs.)
Tips & Notes
Chia seeds: I like to grind my chia seeds in my grinder first because it abosorb the liquid faster. Plus, some studies also show that ground chia seeds are eaiser to abosorbed by our body than the original form. So if you got a coffee grinder at hand, take an extra step to grind the chia seeds first before mixing it with other ingredients.
Almond Milk: I use store-bought vanilla almond milk because it’s what I got in my fridge. You can add a hint of vanilla extract to any plant milk of choice.
Strawberries: You can use either fresh or frozen strawberries. If using frozen ones, make sure to let them defrost them for better mashing and blending.
The size of the food processor matters: I usually only make food for myself so I often make a small amount at a time. For this reason, it’s also better to use a smaller food processor (like this 3.5 cup one) for it to work more smoothly. If you only got a big food processor, I will say at least double the amount of ingredients for it to work better.
The sweet, slightly-tangy strawberry in the ice cream is so delicious that I could literally eat it all day. The chia pudding adds texture as well as nutrients to this pretty, delicious pink jar.
If you’re a “crunchy” person like I am, try to add granola. I mean, I usually add a ton of different kinds of toppings to my food, so there’s no way I would stop here. :))
If you’re interested in more strawberry-involved recipes, check out:
Strawberry Nice Cream Chia Pudding (5 Ingredient)
Ingredients
Vanilla Chia Pudding
- 4 Tbsp ground chia seed, *
- 200 ml (1/2+1/3 cup) vanilla almond milk, ** or plain almond milk + 1/4 tsp vanilla extract
- 2-3 Tbsp maple syrup, adjust to your taste
Strawberry Nice Cream
- 65 g frozen banana slices, ~1/2 big banana
- 70 g (~1/2 cup) strawberries, fresh or frozen***
- 50 ml (3 Tbsp+1 tsp) vanilla almond milk
- 1-2 tsp maple syrup, adjust to your taste
- 1 tsp ground cinnamon, optional
Strawberry Topping
- 40 g (a heaping 1/4 cup) strawberries, frozen or fresh
Instructions
To make the chia pudding
- Mix chia seeds, almond milk, and maple syrup all together in a jar. Let it sit in the fridge to gel up while we make our ice cream.
To make the strawberry ice cream
- Add the frozen bananas, strawberries, almond milk, and maple syrup to a food processor. Blend until smooth.
- Taste to add more maple syrup if you feel like it. Then take out the chia pudding from the fridge. Transfer the strawberry ice cream on top.
To make the topping
- Mash the strawberries with a fork and place them on top of the ice cream.
- Add more toppings if you like. (I add some toasted coconut flakes, almond flakes, and cacao nibs.)
Notes
- *Chia seeds: I like to grind my chia seeds in my grinder first because they absorb the liquid faster. Plus, some studies also show that ground chia seeds are easier to absorbed by our body than the original form. So if you got a coffee grinder at hand, take an extra step to grind the chia seeds first before mixing them with other ingredients.
- **Almond Milk: I use store-bought vanilla almond milk because it’s what I got in my fridge. You can add a hint of vanilla extract to any plant milk of choice.
- ***Strawberries: You can use either fresh or frozen strawberries. If using frozen ones, make sure to let them defrost for better mashing and blending.
