Ingredients:
- 500g full-fat plain Greek yoghurt
- 6 tbsp honey
- 150g chocolate chips
- 2 tbsp fresh mint, finely chopped
Method:
1 In the bowl of a food processor, combine the yoghurt and honey.
2 Whizz for 3-4 minutes until creamy, scraping down the side of the bowl regularly to make sure there are no lumps left.
3 Stir in the chocolate chips and chopped mint.
4 Transfer the yoghurt to an airtight freezable container and freeze for at least six hours, preferably overnight. Store in the freezer for up to one month.
