1

Stir yoghurt, maple syrup, nutmeg and vanilla in a medium jug until combined. Pour mixture evenly into 4 x 60ml popsicle moulds. Freeze for 6 hours, or overnight, until frozen solid.

2

Place chocolate in a microwave safe bowl and microwave on High (100%) for 50-60 seconds, stirring halfway, until smooth and melted. Meanwhile, release ice-creams from moulds and lay on a tray lined with baking paper. Spoon melted chocolate into a reusable snap-lock sandwich bag, squeeze into one corner and snip tip.

3

Drizzle chocolate in thin lines across the top half of each ice-cream. Freeze for 2 minutes, or until chocolate is set. Turn ice-creams over and drizzle chocolate over the other side of each one. Freeze for a further 2 minutes, or until chocolate is set. Serve straight away or keep ice-creams covered in freezer until ready to serve.