Chocolate covered ice cream sticks often fall into the ultra-processed, high sugar food category. This version, using Greek yoghurt and peanut butter are equally delicious, much more nutritious and only contain 4 ingredients! The quantity makes 6 ice creams.
Ingredients
- 350g thick Greek-style yoghurt
- 4 tbsp crunchy peanut butter
- 2 tbsp maple syrup
- 150g chocolate – milk, dark or a combination of both
You will need a non-stick baking tray, or flat surface with non-stick paper on (the lid of a large Tupperware does the job!) that will fit in a drawer of your freezer.
Method
- In a roomy mixing bowl start by mixing the peanut butter to give it an even consistency. Then add the yoghurt and maple syrup and stir until the ingredients are fully combined.
- Scoop spoonfuls of the mixture into 6 oval-shaped domes onto your non-stick tray. Place an ice cream stick into each dome (if you don’t have any sticks a teaspoon also works well), and put into the freezer until they are frozen through.
- Once they are frozen, melt your chosen chocolate into a shallow dish so that it will be easy to scoop out quickly when coating the ice creams. Let it cool a little so that it isn’t too hot when you start to coat them.
- Remove the ice creams from the freezer and, working quickly, use a desert spoon to scoop chocolate over the front and back of each ice cream. The chocolate sets quickly, so after spooning on the chocolate use the back of the spoon to immediately spread it into a thin layer on the ice cream.
- Return to the freezer until you are ready to serve!