Chocolate Crunch Ice Cream Pops
We love the combination of silky smooth vanilla ice cream and the epic crunch of the chocolate shell. They're excellent for a quick summer cool down or for spicing up a dessert shindig.
Whipping cream
Cocoa powder
70% dark chocolate
To top:
Pistachios (or any other toppings you like), chopped
You will also need:
ice cream mould and lolly sticks
Step 1 of 6
Add the cream to a large bowl and using an electric hand whisk on medium speed, whisk the cream to soft peaks.
Step 2 of 6
Add the sweetened condensed milk and cocoa to the bowl and whisk again to soft peaks.
Step 3 of 6
Fill the ice cream moulds and gently slide in the lollypop sticks. Pop in the freezer for 2 hours or until frozen completely.
Step 4 of 6
Place the chocolate into a microwave safe bowl and heat in 30 second bursts, stirring between each burst until fully melted (alternatively melt over a bain maire). Pour into a heat safe glass or jug.
Step 5 of 6
. Dip the ice cream into the chocolate until it is fully covered and place on a baking tray lined with parchment paper. Sprinkle over the chopped nuts (or topping of choice) whilst the chocolate is still wet.
Step 6 of 6
Pop back into the freezer until ready to serve. Enjoy!
Chocolate Crunch Ice Cream Pops
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PREP: 20 mins
FREEZE: 2 hours +
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SERVES: 8
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Ingredients
Whipping cream
200mlCocoa powder
20g70% dark chocolate
170gTo top:
Pistachios (or any other toppings you like), chopped
1 tbspYou will also need:
ice cream mould and lolly sticks
-
Method
Step 1 of 6
Add the cream to a large bowl and using an electric hand whisk on medium speed, whisk the cream to soft peaks.
Step 2 of 6
Add the sweetened condensed milk and cocoa to the bowl and whisk again to soft peaks.
Step 3 of 6
Fill the ice cream moulds and gently slide in the lollypop sticks. Pop in the freezer for 2 hours or until frozen completely.
Step 4 of 6
Place the chocolate into a microwave safe bowl and heat in 30 second bursts, stirring between each burst until fully melted (alternatively melt over a bain maire). Pour into a heat safe glass or jug.
Step 5 of 6
. Dip the ice cream into the chocolate until it is fully covered and place on a baking tray lined with parchment paper. Sprinkle over the chopped nuts (or topping of choice) whilst the chocolate is still wet.
Step 6 of 6
Pop back into the freezer until ready to serve. Enjoy!