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Chocolate vanilla froyo pops
Makes Desserts and puddings
Ingredients
- 500g full-fat Greek yoghurt
- 500g 0% fat Greek yoghurt
- 90g caster sugar
- 1 vanilla pod, seeds scraped
- 70g dark chocolate (minimum 70% cocoa solids)
You will need
- cheesecloth or muslin
- ice-cream maker
- 8 x ice-cream moulds
Method
The day before you plan to make these, you need to strain the yoghurt. Line a sieve with a few layers of cheesecloth or muslin. Pour the yoghurts into the lined sieve, gather the cloth up and fold over the top. Suspend the sieve over a bowl and chill overnight.
The following day, discard the liquid in the bowl and transfer the thick yoghurt to a clean bowl. Stir in the sugar and vanilla seeds. Transfer to an ice-cream maker and churn until almost set – so it is like soft-serve ice cream.
Spoon into 8 ice-cream moulds and freeze until firm. When frozen, melt the chocolate. Remove the pops from the moulds, place on a lined baking tray and drizzle the melted chocolate all over. Refreeze until ready to serve.
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