skip to main content


  •  Combine the yogurt, maple syrup, honey and hazelnut syrup, adjusting the sweetness to your preference
  •  Pour your espresso into the bottom of the ice pop moulds and then spoon or pour in the yogurt, using a spoon gently mix the espresso through the yogurt. Depending on how much you combine will affect how marbled it is
  •  Freeze for at least two hours and serve
  •  TIP: These are also great blitzed into an ice coffee style smoothie