Choc-dipped eggnog flavoured ice-creams
light sour cream
⅔ cup(s), (160g)
no-fat, no added sugar vanilla yoghurt
1¼ cup(s), (310g)
1½ tbs, dark rum
Dark chocolate, no added sugar
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.