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–+ servings

Healthier Homemade Magnums

These are great fun to make at home and a super way to get the good stuff into the the kids with out complaint! With a creamy strawberry-yoghurt base and a luscious chocolate coating, they’re a fun and satisfying dessert the whole family can enjoy. Plus, they’re easy to make and store, so you’ll always have a sweet treat ready to go.
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Prep Time 10 minutes
Freezing Time 4 hours
Total Time 4 hours 10 minutes
Course Snack
Servings 4 ice pops

Ingredients
  

For the Ice Pops (Makes 4)

  • 1 cup frozen or fresh strawberries (150g)
  • ½ cooked beetroot (optional, for colour and added nutrients)
  • 1 small banana
  • 200 g Greek or plain yoghurt
  • Dash of honey or maple syrup (to taste)
  • 1 tsp vanilla extract

For the Chocolate Coating

  • 400 g milk chocolate melted
  • 2 tbsp coconut oil melted
  • Tip: Use any leftover chocolate to drizzle over fruit.

Instructions
 

  • Prepare the Ice Pop Moulds
    Place your ice pop moulds on a tray to make them easier to transfer in and out of the freezer.
  • Blend the Ice Pop Mixture
    Combine the strawberries, beetroot (if using), banana, yoghurt, honey/maple syrup, and vanilla extract in a blender. Blend until the mixture is completely smooth.
  • Fill the Moulds
    Spoon the mixture into your prepared moulds, making sure they’re evenly filled. Insert sticks and place the tray in the freezer. Freeze for at least 4 hours, or until solid.
  • Melt the Chocolate
    Melt the chocolate and coconut oil in a microwave-safe bowl, stirring every 30 seconds to prevent burning. Once melted, transfer the chocolate to a tall glass for easier dipping.
  • Dip the Ice Pops
    Remove the frozen ice pops from their moulds and dip each one into the melted chocolate, ensuring a full and even coat. Work quickly, as the cold ice pops will cause the chocolate to harden fast.
Keyword Chocolate, Gluten Free, Ice Cream, Snack
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