A slightly milky ice cream filled with small pieces of crispy chocolate.

You voted for this recipe on Instagram, so now it's time for Stracciatella Ice lollies! Follow this easy recipe and make everyone around you happy. Who doesn't love a healthy ice lolly? Enjoy!

About 6 ice-lollies





  • 1 can of coconut milk
  • 4 tbsp. rice malt syrup
  • Grains from a vanilla rod
  • 1 pasteurized egg yolk and 2 tbsp. lecithin granules


  • 2 tbsp. coconut oil
  • 2 tbsp. cocoa butter
  • 2 tbsp. Rice malt syrup or Sukrin granulated sugar
  • 2 tbsp. raw cocoa powder


Blend all ingredients for vanilla ice cream and cool down in the fridge. Pour the cooled custard into your ice machine, and follow the instructions. Are you not the lucky owner of an ice machine, you can also just freeze the cream down about 4 hours - but stir every 20 min. until it is frozen. If the texture still gets too hard, you can run the cream again in a food processor.

Make the chocolate sauce by gently melting the oils over a water bath.

When the oils are melted, remove the bowl from the water bath and stir syrups and raw cocoa powder into the sauce.

When the ice is frozen pour the chocolate sauce over it. Let the chocolate harden and stir in the ice so the chocolate breaks in a lot of small pieces and being well stirred into ice. Pour the ice in the ice-lolly moulds and freeze for about 4 hours.

TIP: save a bit of chocolate sauce and pour over the ice cream just before serving.

The recipe is from my newest e-book, with all my favorite N'ice creams, my best ice-lollies, summer desserts and frisky drinks. You can buy it online soon - but not yet ;)