CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Vanilla Yoghurt Ice Cream Pops (“Magnums”)

1

  • Overview
  • Ingredients
    5 items
  • Directions

Creamy vanilla yoghurt ice cream pops dipped in melted dark chocolate.

  • 300 ml cream
  • 300 g NUTRIDAY full cream vanilla yoghurt
  • 60 ml condenced milk
  • 400 g dark chocolate
  • 10 ice cream sticks

  • Whip the cream
  • Combine the yoghurt and condenced milk and mix well
  • Fold the yoghurt mixture into the whipped cream
  • Spoon into 10 ice cream moulds (I used silicon ones) and insert an ice cream stick into each mould. Place in the freezer and freeze overnight
  • Remove the ice cream pops gently from the moulds and place back in to the freezer to keep them frozen
  • Melt the chocolate and pour the melted chocolate into a jug – it must be deep enough to dip the ice cream pops
  • Dip one ice cream pop at a time into the melted chocolate. Place back in the freezer until they are all dipped. If needed – reheat the chocolate once or twice