Strawberry Cream Ice Cream Cups

Blend the strawberries (340 g) with erythritol (20 g), coconut oil (30 g), and coconut cream (50 g). Pour the strawberry layer into portion cups and refrigerate until it thickens.

When the first layer is firm enough, insert sticks. For the cream layer, whisk coconut cream (250 g) with coconut oil (30 g), erythritol (20 g), then spread it over the strawberry layer and freeze for 10 minutes.

For the top layer, mix the remaining coconut cream (60 g), coconut oil (30 g), erythritol (20 g), and cocoa powder (15 g). Spoon it into the cups and freeze until fully set. Store in the freezer.