Creamy yoghurt ice creams with red fruit swirl and coconut

Name: creamy yoghurt ice creams with red fruit swirl and coconut
Total time: 20 min
Yield: 8
Ingredients: 250 gram strawberry; 2 tablespoon powdered sugar; 2 teaspoon lemon juice; 600 gram strawberry yoghurt strawberry; 150 gram White chocolate; 3 tablespoon unsalted pistachio nut; 2 tablespoon coconut

Ingredients

Directions

Puree the strawberries with the hand blender.
Mix the icing sugar and the lemon juice with the strawberry puree. Spoon the yoghurt in 2-3 strokes through it to create a marble effect.
Pour the yogurt mixture into the ice lolly pops. Put the popsicle sticks in the molds and close them. Let the ice cream in the refrigerator freeze for at least 4 hours.
Melt the chocolate au bainmarie. Chop the nuts coarsely.
Remove the ice cream from the molds and put them on a sheet of baking paper. Spoon the melted chocolate over the ice creams and sprinkle directly with the pistachio nuts and grated coconut. (the chocolate quickly hardens again due to the cold ice cream).
Serve the ice cream immediately or put it back in the freezer in a storage container until used.