Pour the Greek yoghurt, Fabbri Top Chocolate and icing sugar into a bowl. Thin the mixture with the milk.
Using a piping bag, pour the mixture into the ice lolly moulds.
Freeze for at least 6-8 hours.
Remove the ice lollies from the moulds and, if desired, serve them on a small plate with a drizzle of Fabbri Choco Kroccant on the creamy ice lolly, accompanied by strawberries and fresh mint leaves.
Great for a snack and perfect for birthday parties, this creamy chocolate ice lolly recipe was created for Fabbri by LuCake.