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.
Equipment
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 MouldsPlace your ice pop moulds on a tray to make them easier to transfer in and out of the freezer.
- Blend the Ice Pop MixtureCombine 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 MouldsSpoon 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 ChocolateMelt 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 PopsRemove 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.
Tried this recipe?Let us know how it was!