Freshness and indulgence, a perfect duo on this sunny Saturday … Yoghurt ice cream and chocolate chips
For 6 persons
Preparation: 10 min
– 600 g of plain yoghurt,
– 50 g of dark chocolate,
– 90 g of agave syrup,
– 20 g of skimmed milk powder,
– 1/2 tsp. To c. vanilla powder,
– chocolate sauce,
– hazelnuts and crushed almonds.
Grate the chocolate.
In a bowl, mix the yoghurt well with the agave syrup, powdered milk and vanilla. Pour everything into an ice cream maker. When the ice is almost set, add the chocolate shavings and leave to turn for a few more minutes.
Pour into a dish and place in the freezer for an hour to keep the ice cream soft.
Finally, enjoy these scoops of yoghurt ice cream topped with chocolate sauce and hazelnut and almond pieces. Tip: without an ice cream maker, place your preparation in the freezer in Eskimo moulds (or dessert pots), while the ice sets. Yoghurt ice cream and chocolate chips