Photo of Choc-tipped rum & vanilla ice creams by WW

Choc-tipped rum & vanilla ice creams

7
7
7
SmartPoints® value per serving
Total Time
4 hr 11 min
Prep
10 min
Cook
1 min
Serves
6
Difficulty
Easy
What a great idea – a cocktail on a stick!

Ingredients

Reduced Fat Soured Cream

160 ml

Yeo Valley 0% Fat Vanilla Yogurt

310 g

Maple Syrup

1 tablespoons

Rum

1½ tablespoons

Ground Nutmeg

¼ teaspoons, level

Dark Chocolate

75 g, coursely chopped

Instructions

  1. Put the soured cream, yogurt, maple syrup, rum and nutmeg in a bowl; whisk until smooth.
  2. Spoon the mixture into 6 x 80ml ice-lolly moulds. Insert sticks and freeze for 4 hours, or until frozen solid.
  3. Put the dark chocolate in a microwave-safe bowl and microwave on medium-high, stirring every 20 seconds, for 1 minute or until melted. Transfer to a piping bag fitted with a small round nozzle. Line a small tray with baking paper.
  4. Dip the moulds in hot water for 5-10 seconds and gently release the lollies. Lay them on the tray and pipe one side of each with chocolate. Freeze for 2 minutes then turn and repeat with the remaining chocolate.

Start eating better than ever!