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.
- 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
- 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.
- 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