HERSHEY'S CHIPITS Yogurt Ice Pops Recipe
Details
- Time
- 4 hours 20 minutes
- Yields
- 10 ice pops
These yogurt-based cold treats are dressed to impress with a dark chocolate drizzle and the flavor of coffee and sea salt caramel
Ingredients & Directions
- Prep Time
- 20 minutes
- Freeze Time
- 4 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
2 tspsinstant espresso powder (10 mL)
-
1 tspvanilla extract (5 mL)
-
2 1/2 cupsplain full-fat Greek yogurt (625 mL)
-
1/3 cuphoney (75 mL)
-
1/2 cupHERSHEY'S CHIPITS Sea Salt Caramel Chips (125 mL)
-
1 cupcrushed dry ladyfingers (250 mL)
-
Coating:
-
1 1/2 cups
-
1 tbspcoconut oil (15 mL)
Directions
Equipment Needed
Stovetop
Mixing Bowl
Ice Pop Moulds
Heatproof Bowl
Saucepan
Piping Bag
Baking Tray
Wax Paper
Freezer
1
Stir espresso powder with vanilla extract until dissolved; stir into yogurt along with honey until blended. Fold in caramel chips.
2
Spoon mixture into ten 1/3 cup (75 mL) ice pop moulds. Sprinkle tops of ice pops with crushed ladyfingers and press down lightly. Insert ice pop stick into each mould. Freeze for about 4 hours or until firm.
Tip
Replace ladyfingers with toasted coconut, chopped toasted almonds or a sprinkle of cocoa if desired.
3
Coating: Melt dark chocolate chips with coconut oil in heatproof bowl set over saucepan of hot, not boiling, water; let cool slightly. Transfer to piping bag fitted with small tip, or into resealable plastic bag with corner snipped off. Drizzle chocolate over ice pops.
4
Return to freezer on waxed paper–lined tray or baking sheet until coating is firm. Store in freezer until using.
