Carly Tierney's white chocolate coconut ice cream recipe
Health benefits: White chocolate is said to be the least healthy option (when compared with dark and milk chocolates), but everyone deserves a treat every now and again, right? There’s nothing wrong with eating foods you enjoy, as long as you do so in moderation.
The fact that we’re using sugar-free white chocolate - compensating for this with sweetener, honey and coconut – means you can eat this delicious dessert without the usual guilt. Greek yoghurt also has twice the protein content of normal yoghurts, and is a great source of calcium, potassium and vitamins B6 and B12.
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Ingredients
- 20 g cocoa powder
- 150 ml Greek yoghurt
- 2 tbsp sweetner
- 100 g sugar-free white chocolate
- 1 tbsp honey
- 75 g shredded coconut
- 0.25 tsp salt
- 1 squeeze of lime juice
- 0.7 oz cocoa powder
- 5.3 fl oz Greek yoghurt
- 2 tbsp sweetner
- 3.5 oz sugar-free white chocolate
- 1 tbsp honey
- 2.6 oz shredded coconut
- 0.25 tsp salt
- 1 squeeze of lime juice
- 0.7 oz cocoa powder
- 0.6 cup Greek yoghurt
- 2 tbsp sweetner
- 3.5 oz sugar-free white chocolate
- 1 tbsp honey
- 2.6 oz shredded coconut
- 0.25 tsp salt
- 1 squeeze of lime juice
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 120 mins
- Serves: 15
Step-by-step
- Simply place your white chocolate in a bowl and melt it over a pan of boiling water.
- Then stir in your Greek yoghurt, sweetener, salt, lime juice, honey and shredded coconut. Put the mixture in a food processor and give it a good whirl.
- Place the mixture in the freezer for two hours.
- Take out and delicately sieve your cocoa powder on top before serving.
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