Who says Neapolitan ice cream is just for summer? Not Jenny of Clean Eating Gluten Free Foodie. We love how she’s creatively combined three of our ProYo flavors to put a twist on this summertime classic. Plus, the popsicle-sized treats are the perfect size sweet for after a large holiday meal. Extra bonus? The recipe is an awesome one to make with the kids as they can help safely slice the ProYo and insert the popsicle sticks before the ‘sicles’ go into the freezer.
Here is the recipe:
– 1 tube (4oz) Dutch Chocolate ProYo High Protein Frozen Yogurt
– 1 tube (4oz) Blueberry Pomegranate ProYo High Protein Frozen Yogurt
– 1 tube (4oz) Vanilla Bean ProYo High Protein Frozen Yogurt
– 1 cup of your favorite gluten-free dark chocolate chips
– 1 tsp organic coconut oil
–Line 6 wells in a muffin tray with parchment cupcake liners.
–Place the muffin tray and 2 plates in the freezer for 20 minutes.
–Take one of the plates, the muffin tray and one tube of ProYo.
–Unwrap the ProYo and slice the ProYo to make disks about a 1/2 in. thick (Use the cold plate as a cutting board. We are essentially working with an ice cream…so move fast and only use cold a surface.)
–Layer the ProYo disks into the 6 wells of the muffin tray and pop it into the freezer right away.
–Repeat step 4 and 5 with the other 2 flavors…remember only take one tube out to work with at a time.
–Save the tail end of ProYo that didn’t shape into a disk to eat or make into a smoothie later. YUM!
–After layering the last flavor of the ProYo, quickly insert a lollipop stick in the center of the ProYo stack and place the muffin tray into the freezer for another 20 minutes.
–While the muffin tray is in the freezer, place the chocolate and the coconut oil in a nonstick pan.
–Over low heat, melt the chocolate in the pan… keep stirring the chocolate with a spatula so it heats evenly.
–When the chocolate looks to be about 90% melted with a few lumps, turn off the flame and move the pan off the stove.
–Keep stirring the chocolate, the pan is still hot and will continue to melt the chocolate. You can stop stirring when the chocolate is melted smooth.
–Pour the chocolate into a deep bowl and give it another stir.
–Take out the 2nd plate from the freezer and place a sheet of parchment paper on it.
–Remove one ProYo-sicle at a time from the freezer and place it on the cold plate.
–Tip the bowl and swirl the popsicle in it. After you coat each ProYo-sicle, place it back on the cold muffin tray in the freezer.
–Leave the ProYo-sicle in the freezer till the chocolate sets… this will take about 10 minutes.