This delicious white chocolate and strawberry ice lolly is so much healthier than a shop-bought ice cream with simple fresh ingredients. It’s gut microbiome friendly too, as I use live Greek yoghurt in this recipe.
These are super easy to make, and your kids will love to get involved and licking the bowl! Suitable from 12 months plus.
Ingredients
- 4 Strawberries
- 2 tsp Maple Syrup
- 120 g Greek Yoghurt
- 0.25 tsp Vanilla Extract
- 100 g White Chocolate
- 15 ml Coconut Oil (flavourless like Biona)
- Freeze Dried Strawberry Pieces
Units
Instructions
- Whizz up the strawberries and 1 teaspoon of maple syrup in mini blender until smooth.
- Stir in the second teaspoon of maple syrup and vanilla extract with the yoghurt.
- Gently stir in the vanilla yoghurt into the strawberry mixture so you get a nice swirl effect.
- Fill 4 mini silicone ice lolly moulds with the strawberry and yoghurt mixture carefully and insert the wooden lolly sticks.
- Freeze flat for at around 3 hours until the yoghurt mixture it set.
- Just before taking them out of the freezer, gently melt the white chocolate and coconut oil in a bain-marie over a pan of gently boiling water.
- Pop the ice lollies out of the moulds and dip one at a time in the white chocolate, using a silicone spatula to ensure they are entirely covered with white chocolate, and then quickly sprinkle with freeze-dried strawberry sprinkles. The chocolate sets super fast, so be speedy with the sprinkles.
- Freeze for 5 more minutes until the chocolate sets.
Recipe Notes
- Store in the freezer in a plastic bag for up to 3 months.
- Dairy Free/Vegan: Swap yoghurt for Coconut Collaborative vanilla coconut yoghurt and 1 extra teaspoon of maple syrup or plain coconut yoghurt with ½ teaspoon vanilla extract and 1 teaspoon of maple syrup. Swap the white chocolate for Moo Free Mini Moo Yummy White Bar or another vegan white chocolate.
- Buy freeze dried strawberry pieces from Waitrose, Sainsburys or Amazon
- Buy the heart silicone ice lolly moulds from Amazon
