> 60 min
2 dl Turkish/Greek yoghurt (lactose free)
2 dl almond milk (or other milk of your choice)
½ honeydew melon
On the surface:
frozen raspberries and blueberries
Fava Mill Granola of your choice
Mix all the ingredients in the blender. Sprinkle approx. 1 tbsp of granola at the bottom of each ice cream cone mold. Crumble icy raspberries on top of the granola. Pour smoothie and icy berries in layers until the molds are almost full. Cover the surface with granola and raspberries, press a few blueberries on top. Place wooden sticks into the ice creams and freeze overnight.