Choc-tipped rum & vanilla ice creams
SmartPoints® value per serving
4 hr 11 min
What a great idea – a cocktail on a stick!
Reduced Fat Soured Cream
Yeo Valley 0% Fat Vanilla Yogurt
¼ teaspoons, level
75 g, coursely chopped
- Put the soured cream, yogurt, maple syrup, rum and nutmeg in a bowl; whisk until smooth.
- Spoon the mixture into 6 x 80ml ice-lolly moulds. Insert sticks and freeze for 4 hours, or until frozen solid.
- 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.
- 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.