Ingredients

The following ingredients have 4 Servings
  • 450 g double cream
  • 120 g full-fat Greek yogurt
  • 40 g Swerve® sweetener (confectioners)
  • 1 large Madagascan vanilla bean pod

Instruction

  • Combine the cream, yogurt and Swerve® confectioner’s sweetener in a large bowl.
  • Slice the vanilla pod in half lengthwise. Open up the pod and use the back of a knife to scrape out all the seeds. Add the seeds to the cream mixture and whisk very well until the mixture is full combined. I would advise whisking to at least soft peaks as you don't want the seeds to sink to the bottom of the lolly moulds.
  • Pour the mixture into 6 ice lolly moulds (100ml / 3.4 fl. oz) in capacity. Click the lid/stick in place of each one, and place in the freezer overnight.
  • Transfer the popsicles to the fridge 30 minutes before eating or simply run hot water on the outside of the mould to make it easier to slide out.