Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Choc-dipped eggnog flavoured ice-creams

Choc-dipped eggnog flavoured ice-creams

8
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
6
Difficulty
Easy
Our recipe gives Christmas eggnog an Aussie summer makeover! You'll love the cool flavours of maple syrup, dark rum and nutmeg for that famous eggnog flavour.

Ingredients

Light sour cream

⅔ cup(s), (160g)

Vanilla yoghurt, 99% fat-free, no added sugar

1¼ cup(s), (310g)

Maple syrup

1 tbs

Rum

1½ tbs, dark rum

Ground nutmeg

¼ tsp

No added sugar dark chocolate

75 g, coarsely chopped, 70% cocoa

Instructions

  1. Place sour cream, yoghurt, maple syrup, rum and nutmeg in a medium bowl. Whisk to a smooth consistency.
  2. Spoon mixture into six 1/3-cup (80ml) capacity ice-block moulds. Insert sticks and freeze for 4 hours or until frozen.
  3. Place chocolate in a microwave-safe bowl. Cook on Med-High (75%), stirring every 20 seconds, for 1 minute or until melted. Pour chocolate into a piping bag. Line a plate with baking paper. Dip moulds in hot water for 5-10 seconds and gently pull ice-creams out. Lay ice-creams on prepared plate. Pipe chocolate on one side of each ice-cream. Freeze for 2 minutes. Turn ice-creams over and pipe chocolate on other side. Freeze for 2 minutes.

You might like

You might like