Greek yoghurt choc-ice
Don’t be caught out by the ice-cream van and keep a stash of homemade choc-ices in your freezer. I bought a silicone ice-cream mould with wooden lollipop sticks online and it is constantly in rotation in/out of the freezer.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
Ingredients
200g strawberries
2 tsp caster sugar
3 tbsp honey
500ml Greek yoghurt
1 teaspoon vanilla extract
500g dark chocolate
Method
Chop the strawberries into small pieces and place into bowl. Stir in the caster sugar with the strawberries, cover the bowl and set to one side. After about 10 minutes the strawberries will be self saucing. You can also do this with raspberries if you prefer. Open the pot of Greek yoghurt and stir in 3 tablespoons of honey and 1 teaspoon of vanilla extract.
Set up each mould with a lollipop stick. Half fill 4 moulds with the yoghurt mixture. Then divide the strawberries equally between the 4 molds and then spoon the remainder of the yoghurt mixture on top. Make sure the yoghurt reaches the edge of the mould. Tap the mould on the countertop to make sure you eliminate any bubbles then cover the mould and freeze for 20 hours.
20 Hours Later
Take one tip from me, don’t bother using cooking chocolate or poor quality chocolate when making these choc ices. Go for a high cacao content chocolate but own brand is fine to save money. It sounds like a lot of chocolate and honestly you won’t use it all but you need that much melted to get a straight dip.
Melt the chocolate in the microwave or in a bain marie then pour it into a deep jug or pint glass. Demold the frozen Greek yoghurt and dunk the entire ice cream quickly into the chocolate and place onto a lined baking tray.
Sprinkle with crisp rice or toasted nibbed almonds for extra texture and put the tray into the freezer for at least another hour before enjoying your home made choc ice. Decant the leftover chocolate into a container for use on another day.
