Coconut and chocolate yoghurt ice cream

Looking for a refreshing treat for your summer days? Let yourself be seduced by our coconut and chocolate yoghurt ice creams!



Soup spoon

Salad bowl

Ice cream mould

Wooden ice cream sticks


2 tbsp La Patelière glucose fructose syrup

3 coconut yoghurts

200g of 30% liquid cream

2 tbsp La Patelière coconut flavouring

3 packets La Patelière dark chocolate chips

1 sachet La Patelière shredded coconut

Top tip

To coat your ice cream in chocolate, wait for it to cool to lukewarm to cold to the touch!


Let's get baking!

Whip the cream until stiff.

Mix the three coconut yogurts with the glucose fructose and coconut flavouring. Then gently fold in the cream.

Pour the mixture into the ice-cream moulds.

Place in the freezer for at least 5 hours.

Once frozen, melt your chocolate chips in a double boiler.

Wait for the chocolate to cool to lukewarm to cold to the touch. Dip the frozen ice creams in the melted chocolate. Once coated, add some grated coconut to the top before the chocolate sets.

Enjoy your meal!

Discover our other ingredients

Our other recipes

Red fruit ice cream

Coconut and chocolate yoghurt ice cream

Pistachio Raspberry Tiramisu

Caramel and salted butter drip cake