Anna Barnett Coffee Yoghurt Ice Lollies Recipe


Our new foodie discovery London-based chef Anna Barrett yoghurt ice lollies recipes are heaven sent, quick, delicious and a real crowd pleaser.

Makes: 8
Preparation Time: 5 minutes
Freezing Time: 2 hours minimum


· 600 grams good quality natural yoghurt
· 4 tablespoons maple syrup or honey
· 3 tablespoons hazelnut syrup
· A single or double shot of espresso (depending on how strong you want your ice pops). I used Lavazza’s A Modo Mio Selva Alta which is made with 100 percent coffee from Rainforest Alliance Certified farms and has delicious floral notes.


1.) Combine the yoghurt, maple syrup and hazelnut syrup, adjusting the sweetness to your preference.
2.) Pour the espresso into the bottom of the ice lolly moulds and then spoon or pour in the yoghurt mix, using a spoon to gently mix the coffee through. How much you combine the two will affect how marbled the final result is.
3.) Freeze for at least two hours and then serve.
TIP: These are also great blitzed into an iced coffee smoothie.

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