- 15 oz (450 g) Morama Hazelnut Butter with Cacao Spread
- 13 oz (375 gr) Greek yogurt
- Wooden popsicle sticks
Mix 10.6 oz (300 g) of Greek yogurt with the 15 oz of hazelnut butter with cocoa until you get a homogeneous batter.
Fill a popsicle mold with a little hazelnut-yogurt batter and a little plain yogurt. If you don't have a mold, you can use glasses or cups.
Continue forming layers to top, and then add a popsicle stick (or teaspoon) in each.
Freeze for 2 hours.
You can decorate the ice creams with the toppings of your choice (coconut, almonds, walnut, etc.)