I have been waiting patiently for the late August summer heat to arrive and this week it finally happened. I celebrated by making frozen yoghurt popsicles!
There is something unique about Scandinavian summers that I adore. Hello bright evenings, picnics in the park, dinners on the balcony, and – best of all – lots of ice cream best enjoyed seated in the sun at the town square.
This week the exchange and university students also returned to my small university town – filling it with bustling life as they march through the streets adorned in everything from minion costumes to bear onesies and colorful overalls. Orientation week activities are on their way!
Back to the topic of ice cream and popsicles. These ice pops are perfectly refreshing, guilt-free and the ideal thirst quenching treat on any hot summer day. I hope you enjoy!
Makes 6 small pops
1 dl coconut milk
2 dl plain yoghurt
1 dl almonds
1 dl desiccated coconut
150g dark chocolate
Mix the coconut milk and plain yoghurt in a mixing bowl.
Chop the almonds and 60g of the dark chocolate into small pieces. Add ½ dl almonds, 30g dark chocolate and ½ dl desiccated coconut to the yoghurt mix.
Pour the mix into the popsicle molds and let set in the fridge for 6 hours, or overnight.
When the popsicles are ready to be decorated: melt the remaining 90g dark chocolate and set aside to cool slightly (take care not to let it firm up again).
Remove the popsicles from the molds and place them on a sheet of baking paper. If you’re having trouble removing them from the molds, running them under hot water will help.
Drizzle the dark chocolate over the popsicles and sprinkle the remainder of the chopped almonds, dark chocolate and desiccated coconut on top.
Place the popsicles back in the freezer for another few hours before they are ready to be served.