The Kate Tin’s chocolate covered Amarula ice-cream lollies

written by Claire Sebastiao November 15, 2016

kate-tin-chocolate-covered-amarula-ice-lollies

The Kate Tin's chocolate covered Amarula ice-cream lollies

Claire If you don't feel like making lollies, there's a cheat's version, too! Desserts The Kate Tin’s chocolate covered Amarula ice-cream lollies European Print This

Serves: 6 Prep Time: 15 min Cooking Time: 4 hours 4 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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
For the dark-chocolate dip

200g dark chocolate, chopped
160g odourless coconut oil (*see note)
50g milk chocolate, melted, to decorate

Instructions

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.

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.