Walnut & Chocolate Caramel Ice Lolly recipe

Ingredients

  • 350g 0% Greek yoghurt
  • 200g caramel or dulche de leche
  • 50g dark chocolate, roughly chopped
  • 75g walnuts, roughly chopped

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
253g per serving
13% %GDA
Fat
13.00g per serving
19% %GDA
Saturates
3.50g per serving
18% %GDA
Sugars
25.00g per serving
28% %GDA
Salt
0.00g per serving
1% %GDA

Method

  1. Spoon the Greek yoghurt and caramel into a large bowl and whisk until smooth, then fold in the chopped chocolate and 50g of the walnuts.

  2. Divide evenly between 6 lolly pop moulds.

  3. Finely chop the remaining 25g pecans and sprinkle over the top of the moulds. Insert a lolly pop stick in the top of each one then place in the freezer for 4 hours until frozen.

  4. When ready to serve, dip the mould briefly in hot water to loosen and slide the mould off the lolly.