Milkybar X JessieBakesCakes Jelly & Ice Cream Froyo
The sun is shining and it's time for some froyo!
We've teamed up with Jessie Bakes Cakes to bring you a delicious recipe using NEW MILKYBAR Jelly & Ice Cream!
Perfect for the whole family, let us know if you give this one a go!
Serving : 15 Scoops
1 Scoop per serving
Each serving contains:
689kJ
164kcal
4.9g
3.4g
14.8g
0.10g
of an adult’s Reference Intake (RI)*
Energy per 100g:773kJ/184kcal
*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
You'll need:
- 950g 5% Fat Greek Yoghurt
- 100g Caster Sugar
- 2 Tsp Vanilla Extract
- 1 Sharing Bag Milkybar Jelly & Ice Cream
- Waffle Cones, To Serve
Tips to involve little Farmers
Serve in a bowl to avoid getting sticky fingers!
Recipe
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1
In a large bowl, stir the Greek yogurt, caster sugar, and vanilla extract together until combined. Keep stirring for 3-5 minutes until the sugar has dissolved and the mixture is smooth and no longer grainy.
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2
Pour in the Jelly & Ice Cream share bag and stir to incorporate.
-
3
Spread the mixture into an ice cream tub, tin, or container. Cover with cling film and place in the freezer for 2 hours.
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4
Remove from the freezer and use a silicone spatula or spoon to scoop the part-frozen yoghurt from around the edge into the middle.
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5
Flatten the frozen yogurt into an even layer and freeze again for 2 hours. During this time, remove the frozen yogurt from the freezer every 30 minutes or so, and repeat the stirring technique. This will result in a creamier and less icy consistency.
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6
Return to the freezer for one more hour, then scoop into waffle cones and serve!
More Milkybar® recipes
JessieBakesCakes x Milkybar® Cheesecake Pops
We have teamed up with JessieBakesCakes to make these amazing MILKYBAR Cheesecake Pops. This is an easy cheesecake recipe that you can whip up and keep stashed in the freezer for summer days! Each pop has a MILKYBAR white chocolate layer, topped with creamy berry cheesecake and buttery biscuit crumbs.
