YOGURT AND COCONUT ICE CREAM BAR RECIPE

In summer, when the heat is intense, a good Ice Cream is always the perfect solution when you crave a delicious yet refreshing dessert.

Whether for a snack or to end a meal with a dessert, these Coconut Ice Cream Bars covered in chocolate are light and creamy, irresistible from the first bite, and I am sure they will win you over.

The recipe to prepare this Yogurt and Coconut Ice Cream is really simple, and there’s no need to own an ice cream maker. Just a few simple ingredients like Greek Yogurt, Grated Coconut, and a bit of Honey to be mixed in a bowl.

Once the mixture is ready, you just need to pour it into a mold, preferably rectangular, level it, and let it set in the freezer for a couple of hours. It would already be delicious like this, but if once compacted, you cover it with a thin layer of melted chocolate and a sprinkle of coconut, the level of goodness will increase exponentially.

Cut the Yogurt and Coconut Ice Cream Bar into squares or rectangles and enjoy these single-portion Ice Creams: somewhere between a Bounty and a Coconut Ice Cream, the perfect solution for hot summer days, a delicious, light, and refreshing dessert covered with a cascade of dark chocolate.

You will love how the sweetness of the coconut perfectly marries the tangy note of the yogurt, and the soft heart of these Yogurt Ice Creams creates a pleasant contrast with the crunchiness of the outer chocolate. You won’t be able to stop eating them!

If you try this recipe, please don’t forget to leave me a comment and let me know if you liked it or if you need advice, I will be happy to answer.

And if during the summer you can’t do without sweets but don’t want to turn on the oven, check out these recipes.

Difficulty: Very Easy
Cost: Cheap
Rest time: 4 Hours
Preparation time: 20 Minutes
Portions: 6
Cooking methods: No cooking
Cuisine: Italian

331.88 Kcal

calories per serving

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Energy 331.88 (Kcal)
Carbohydrates 37.42 (g) of which sugars 32.25 (g)
Proteins 5.86 (g)
Fat 19.34 (g) of which saturated 13.34 (g)of which unsaturated 4.18 (g)
Fibers 3.22 (g)
Sodium 69.07 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 1/3 cups Greek yogurt (plain or coconut flavored)
1 1/4 cups grated coconut
2 tablespoons honey (or 3/4 cup powdered sugar or erythritol)
7 oz chocolate (dark or milk)
as needed grated coconut

Tools

Bowl
Loaf pan
Spatula

Steps

In a bowl, mix the yogurt with the grated coconut and honey. Transfer the mixture to a rectangular mold (4 x 8 inches) lined with parchment paper. Level the surface with a spatula and let it set in the freezer for a couple of hours.
Once the mixture has set, melt the chocolate in a double boiler and pour it over the yogurt and coconut ice cream. Sprinkle with grated coconut and let it solidify. You’ll see that given the cold temperature of the ice cream, the chocolate will become solid almost immediately. Cut the slab with a sharp knife into rectangles and consume immediately. Alternatively, keep them in the freezer until ready to enjoy.

NOTES

YOGURT If you like to further enhance the Coconut flavor, you can use Coconut flavored Greek Yogurt instead of plain.

HONEY You can replace honey with 3/4 cup of powdered sugar or 1/3 cup of Erythritol.

CHOCOLATE You can use either dark or milk chocolate. Personally, I prefer dark for that slightly bitter note that contrasts well with the sweetness of the coconut. For a shinier coating, you can add 1 teaspoon of vegetable oil to the melted chocolate.

TOPPING Instead of grated coconut, for an extra touch of indulgence, you can sprinkle the Yogurt and Coconut Ice Cream Bars with chopped pistachios or hazelnuts.

VARIATIONS If you love ice cream sandwiches, you can use this recipe. In the mold, before the yogurt and coconut mixture, place a layer of cookies like Oro Saiwa or Novellini on the parchment paper. Pour the mixture over, level it, and finish with another layer of cookies. Let it set in the freezer, and once hardened, cut them following the dividing line created by the cookies. They will become a kind of Coconut Maxibon.

STORAGE

These mini coconut and yogurt ice creams covered in chocolate are best enjoyed fresh but can be stored in the freezer in an airtight container for up to 1 month.

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