Chocolate chip mint yoghurt ice-block recipe
Here’s a cheat’s version of ice cream that’s healthy as well as fun, thanks to a smattering of mini choc chips and some green food dye. Say hello to my amazing, more-ish, trick-the-kids choc chip mint yoghurt ice-blocks!
No ice cream machine is needed, heck, you don’t even need to cook a thing – just whisk the few basic ingredients and freeze overnight in a popsicle mould.
- Prep time : 10 mins
Chocolate chip mint yoghurt ice-block ingredients
- Popsicle ingredients
- 1 cup low-fat vanilla or Greek yoghurt
- 1½ cups milk
- 1 tsp vanilla extract
- ¾ tsp peppermint extract
- 2 tbs caster sugar to sweeten (optional)
- ½ cup mini choc chips (a supermarket home brand are generally smaller and an excellent size)
- green food colouring, optional
- ice-block mould (or freeze in plastic cups) and pop sticks
- Chocolate shell ingredients
- 120g chocolate, chopped
- 2 tbs coconut oil
Method
- In a mixing bowl, whisk together the milk, yoghurt, vanilla and peppermint extract.
- If it’s green ice-blocks you want, add the green colouring until you reach your preferred shade of green. Whisk it into the mix until it’s an even colour.
- Pour the mix into the ice-block mould and sprinkle the tops with the mini choc-chips – and yes, they’ll mostly sink to the bottom, but hey, what can you do?
- Place the full mould in the freezer overnight until frozen solid. Gently manoeuvre the ice-blocks from the mould when set.
- To make the chocolate shell for dipping ice-blocks into, put both the coconut oil and chocolate in a small glass bowl and microwave in 30 second increments, stir and continue until melted and combined. Let stand for 10 minutes before using, then dip your ice-blocks and enjoy!
Recipe inspired by Country Cleaver.
Browse our recipe section for more great meal ideas and treats to try.
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