Yoghurt Ice Cream Lollies

With Mister Kitchen’s Peanut butter Seasalt Caramel

15 min
(15 min preperation)

2 Persons


Yoghurt Ice Cream Lollies

15 min
(15 min preperation)

2 Persons


Summer is approaching again. Inside your head, you can hear just the ice cream van ringing its bell. And you start craving ice cream. Pavlov was really right about what he tried to prove with his experiments. But what if the ice cream man doesn’t roll up? Be all sad? No way! Just make your own ice cream, that’ll fix it!

With this yoghurt ice cream recipe we show you how to whip up the most delicious ice cream in your own freezer in no time. Peanut butter is a delicious ingredient in ice cream. That’s why we make yoghurt ice creams with our Peanut Butter Salty Caramel. After all, is there any better combination than sea (salt) and ice cream? Exactly!


  1. Note: This yogurt ice cream recipe has a minimum freezing time of 4 hours
  2. Mix the Greek yogurt with the milk, 100 grams of icing sugar and vanilla seeds, and stir until everything is perfectly mixed.
  3. Heat the peanut butter in a saucepan until lukewarm and add the remaining icing sugar.
  4. Scoop a little bit of peanut butter into the cups, then add a scoop of the yoghurt-vanilla mixture.
  5. Add another scoop of peanut butter and keep on alternating the layers until the ingredients are finished.
  6. Insert an ice cream lolly stick in each ice cream cup and stir just once; this will create a nice swirl in the ice cream.
  7. Leave the stick in the ice cream. Sprinkle some chopped hazelnuts and dark chocolate on the filled cups.
  8. Place the cups in the freezer for a minimum of 4 hours until the ice cream is solid.




350 g Greek yogurt

80 ml milk

120 g icing sugar

Seeds from ½ vanilla pod

180 g Mister Kitchen’s Peanut Butter Salty Caramel

Handful hazelnuts, roasted

Handful chopped dark chocolate


Wooden ice lolly sticks

Plastic cups


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