Mini stracciatella realfood ice cream cups

In a cup put the desired amount of yogurt, in my case, 3 tablespoons, along with 1 dessert spoon of date cream and a mini splash of vanilla essence. -If you do not have the date cream ready, hydrate several pitted dates (I say several because crushing only 4 dates will be difficult, but you can try) for 20-30 minutes, remove half of the water and crush until it is a cream; if they are not dates, it is not necessary to hydrate them previously, crushing them with a stream of water is enough. Mix well and reserve in the refrigerator while melting the chocolate. If you want you can also reserve it in the freezer so that it is colder and the chocolate solidifies better when we are going to add it.

On the other hand, melt the chocolate in small batches in the microwave or in a bain-marie.

Add the melted chocolate in spoonfuls to the yogurt and stir each time you add chocolate. The magic of the temperature changes will make the chocolate solidify. -Spoonful of chocolate, stir well; spoonful of chocolate, stir well; and so on. When we have the desired amount of chocolate, we put it in coffee cups and take it to the freezer. You have to control it and turn it from time to time. As soon as it has the texture of creamy ice cream, you can take it out.

Melt a little more chocolate and add it on top (I've gone overboard.. hehe), decorate to taste and put it in the fridge for a while, so that it solidifies a little but does not become hard as a rock (it has happened to me).

If you want to skip the last step of putting the chocolate in the refrigerator, it will also be super tasty with melted chocolate.