Chocolate Cream Cheese Ice Pops
The Chocolate Cream Cheese Ice Pops from Spoonsparrow deliver plenty of high-quality protein thanks to Skyr – and only a few calories.
Ingredients
- 100 g dark chocolate (at least 70% cocoa)
- 6 chocolate whole‑grain cookies (60 g)
- 200 g cream cheese (45% fat in solids)
- 300 g Skyr
- 50 g honey
- 0.5 organic lemon (zest)
- 2 tbsp heavily skimmed cocoa powder (14 g)
- 100 g whipping cream
- 100 g white chocolate
Instructions
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1.
Chop the dark chocolate into pieces and melt it over a hot water bath. With the liquid chocolate, drizzle fine lines onto the ice molds. Crumble the cookies finely; set some aside for garnish.
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2.
Whisk the cream cheese with Skyr, honey, lemon zest, and cocoa powder until smooth. Beat the cream to stiff peaks and fold in the cookie crumbs.
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3.
Fill the mixture into the molds and freeze for at least 4 hours, inserting wooden sticks after 1–2 hours.
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4.
Chop the white chocolate into pieces and melt it over a hot water bath. Release the ice pops from the molds and decorate with the liquid chocolate and remaining cookie crumbs.
