Choc-dipped eggnog flavoured ice-creams
PersonalPoints™ per serving
Our recipe gives Christmas eggnog an Aussie summer makeover! You'll love the cool flavours of maple syrup, dark rum and nutmeg for that famous eggnog flavour.
Light sour cream
⅔ cup(s), (160g)
99% fat-free vanilla yoghurt, sweetened
1¼ cup(s), (310g)
1½ tbs, dark rum
Sugar-free dark chocolate
75 g, coarsely chopped, 70% cocoa
- Place sour cream, yoghurt, maple syrup, rum and nutmeg in a medium bowl. Whisk to a smooth consistency.
- Spoon mixture into six 1/3-cup (80ml) capacity ice-block moulds. Insert sticks and freeze for 4 hours or until frozen.
- Place chocolate in a microwave-safe bowl. Cook on Med-High (75%), stirring every 20 seconds, for 1 minute or until melted. Pour chocolate into a piping bag. Line a plate with baking paper. Dip moulds in hot water for 5-10 seconds and gently pull ice-creams out. Lay ice-creams on prepared plate. Pipe chocolate on one side of each ice-cream. Freeze for 2 minutes. Turn ice-creams over and pipe chocolate on other side. Freeze for 2 minutes.