Makes6 popsicle
Time 30 min + overnight
- 200 g raspberries
- 130 g sugar
- 1 vanilla pod
- 100 ml whipping cream
- 100 ml Greek yogurt
- lemon juice
- 150 g white chocolate
1
Start by adding raspberries, sugar and vanilla pod to the pot. Bring it all to the boil and let it simmer afterwards for couple of minutes. Take the pot off the heat and sieve the mixture to remove raspberry seeds. Let it cool to room temperature.
- 200 g raspberries
- 130 g sugar
- 1 vanilla pod
2
Add whipping cream, yogurt and lemon juice by taste to a bowl. Mix it with the cooled raspberry using a hand mixer and then run in the ice cream machine. Fill ice cream forms with the prepared mixture and let it freeze overnight.
- 100 ml whipping cream
- 100 ml Greek yogurt
- lemon juice
3
Melt the white chocolate over the steam. If the chocolate is too tick you can tin it with cocoa butter or as a cheaper alternative non-testing vegetable oil. Take frozen popsicles out of the forms and deep them in chocolate.
- 150 g white chocolate
