2 Tbsp drinking chocolate or gluten-free drinking chocolate
250 ml (1 cup) low-fat milk
200 g (¾ cup) low-fat vanilla yoghurt or diet vanilla yoghurt
2 ripe bananas, mashed
- Put drinking chocolate and milk in a small saucepan over a medium heat. Cook, whisking, until milk is warm and mixture is well combined. Pour into a heatproof bowl and set aside for 10 minutes to cool slightly.
- Add yoghurt to chocolate milk and whisk to combine. Add banana and whisk to combine. Pour the mixture through a fine sieve into a large jug or bowl. Use the back of a spoon to press banana through the sieve, discarding any large pieces.
- Pour mixture evenly into 6 x 80ml (1⁄3 cup) ice-cream moulds. Insert iceblock sticks into each mould and freeze for 6-8 hours or until frozen.
- To serve, rub a warm cloth over each mould to make it easier to remove the ice-cream. Serve.