Strawberry Chia Ice Cream for Breakfast

Ingredients:

• 1 can (140 g) of unsweetened condensed milk
• Juice of 1 lime
• 3 tablespoons of honey
• 2 tablespoons chia seeds
• 6 large strawberries
• Special equipment: 4 fruit ice cube trays with a capacity of 90-120 ml.

Preparation:

1. Combine condensed milk, lime juice, honey, and chia seeds in a medium bowl. Cover and refrigerate until the seeds plump, about 2 hours, stirring once.
2. Hull and finely chop the strawberries and add them to the chia mixture. Divide the pudding evenly among four 90-120 ml ice cube trays (it will be thick); tap the trays on the counter to release any air bubbles.
3. Place in the freezer for at least 8 hours or overnight. Let stand at room temperature for a few minutes before scooping out the ice cream from the molds. The ice cream can be stored in the freezer for up to 2 weeks.