These vegan ‘ice cream’ bars made with our Blackcurrant & Vanilla yoghurt are so easy!

Ingredients:

  • 350g (1 jar) Raglan Food Co coconut yoghurt – Blackcurrant & Vanilla
  • 1 scoop plant-based protein powder
  • Strawberry sauce (Eilish used Barker’s)
  • ½ block Whittaker’s Oat Milk or dark chocolate

Method:

  1. You’ll need some ice cream/block moulds to make this & popsicle sticks. This recipe makes approx 4.
  2. Place your popsicle sticks in your moulds.
  3. Pour strawberry sauce to create a layer in the moulds.
  4. In a bowl, whisk the yoghurt and protein powder together until creamy.
  5. Fill the remaining area of each mould with mix and freeze.
  6. Once set, dip each bar in melted chocolate (using the double boiler method, or in the microwave) and briefly re-freeze.
  7. Enjoy!

Thanks to Eilish over at @eatswitheilish for this frozen treat!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

More Recipes

  • Raspberry and Coconut Raw Bounty Slice (v, gf, df, rsf)
  • Apple pear crumble (v, df)
  • Blueberry and cacao nib muffins (v, df, rsf)
  • Roasted Broccoli w Citrus Tahini Yoghurt Dressing (v, df, gf)