For the ice cream 600ml double cream 200g dark chocolate, chopped
1 ts p vanilla extract
3 tbsp Amarula (optional)
385g tin sweetened condensed milk
200ml cream, whipped
For the dark-chocolate dip
160g odourless coconut oil (*see note)
50g milk chocolate, melted, to decorate
For the ice cream
600ml double cream
200g dark chocolate, chopped
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.