How to make it
Wash the raspberries, then drain well. Purée with the yoghurt and lemon juice, and add the icing sugar to taste.
Fold about ½ cup cream into about 1/3 of the raspberry purée.
Mix the remaining cream with the rest of the raspberry purée. Pour the lighter raspberry cream into 6–8 clean yoghurt cups. Freeze for about 30 minutes.
Remove the cups from the freezer and place a wooden stick in each.
Pour in the remaining raspberry cream and dairy-free dark chocolate sprinkles. Freeze for 3–4 hours.
Shortly before serving, place the yoghurt cups into hot water then carefully push the ice-cream out of the yoghurt cup onto a plate. Serve immediately.
An easy-to-make yummy nut-, egg- and gluten-free dessert. To make it dairy-free, replace the chocolate chips with dairy-free dark chocolate chips, replace the yoghurt with soya yoghurt and the cream with Orley Whip.
Allergens: dairy