* Makes about 6 to 10 shapes depending on molds
- 1 cup good thick honey
- 3 cups thick Greek yogurt
- 1 cup heavy cream, lightly whipped
- 1 tsp. pure vanilla extract
- candy sprinkles
Warm the honey very slightly just to soften it. Stir in the yogurt, whipped cream, and vanilla, and pour into a shallow container to freeze, stirring with a fork once or twice. Freeze for 1 hour, break up with a fork, and freeze for another hour until firm but spoonable.
Line a sheet pan with nonstick paper. Place animal-shaped or other cookie cutters on the pan and fill with the ice cream, making sure to level the tops. Quickly return to the freezer for 1 to 2 hours until really firm.
When ready to serve, carefully push the ice cream out of the molds onto an ice-cold plate. Allow 1 or 2 minutes for the surface to begin to soften. Then, using one or two wooden skewers, dip them on one or two sides into a bowl of sprinkles. Return to the freezer immediately, because they will start to melt very quickly.
To serve, insert a popsicle stick into each one.
- Crispie yogurt shapes
- Crunchy nutty yogurt shapes
- Chocolate yogurt shapes
- Berry fruity yogurt shapes
- Candy fruit yogurt shapes