Choc-tipped rum & vanilla ice creams
8
Points®
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
Fat free vanilla yogurt
310 g
Maple Syrup
1 tablespoon(s)
Rum
1½ tablespoon(s)
Ground Nutmeg
¼ teaspoon(s), 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.
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