It's just not summer without ice cream! Katelyn Williams from our favourite food blog, thekatetin.com, has a recipe for a scrummy grown-up version of chocolate-covered ice-cream lollies that will have everyone coming back for more. And if you don't feel like making lollies, there's a cheat's version, too!
Serves: 6 to 8
Ingredients: For the ice cream
- 600ml double cream
- 1 ts p vanilla extract
- 3 tbsp Amarula (optional)
- 385g tin sweetened condensed milk
- 200ml cream, whipped
- 200g dark chocolate, chopped
- 160g odourless coconut oil (*see note)
- 50g milk chocolate, melted, to decorate
- To make the ice cream, whisk the double cream, vanilla, Amarula and condensed milk together until smooth and thickened slightly
- Fold in the whipped cream, then pour into lolly moulds. Insert wooden popsicle sticks an freeze for about 4 hours, or until firm.
- Make the dip by melting the dark chocolate and coconut oil in a bowl over a pan of simmering water, stirring until smooth. Allow it to cool slightly, then pour into a jug or drinking glass (to allow for easy dipping).
- Dip the ice-cream moulds briefly in hot water to remove the lollies, then dip them into the melted chocolate. Place on a pre-chilled tray lined with baking paper, drizzle with the melted milk chocolate, and quickly put them back in the freezer until firm.
Notes: No lolly moulds? No problem! Pour the ice-cream mix into a container and freeze, the serve scoops with the sauce drizzled over. *Don't be tempted to leave out or replace the coconut oil - it's what helps your chocolate coating harden and cover the ice-cream lollies.
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