Ice-cream Pops
These delightful ice-cream pops are perfect for kids' parties during birthdays and also for festive celebrations like the Christmas season. These ice-cream pops will keep for up to a week.
Yield: Makes 28
Prep Time: 20 mins
Cook Time: 1 mins
Difficulty Level: 2/5
Ingredients
- 2 cup (220 g) softened vanilla ice-cream
- 1 cup (200 g) Christmas pudding, chopped finely
- 400 g block dark eating (semi-sweet) chocolate
- 28 wooden cocktail picks
Steps
01. Use fingers to lightly oil two 14-hole ice-cube trays. Line a small oven tray with baking paper.
02. Working quickly, combine ice-cream and pudding in a medium bowl; press mixture into ice-cube tray holes. Freeze about 2 hours or until firm. Release cubes onto the prepared tray; freeze 30 minutes.
03. Meanwhile, to make chocolate curls, slightly warm the chocolate block between your hands; drag the blade of a sharp vegetable peeler evenly down the side to give about ¼ cup chocolate curls (see page 123). Transfer to an airtight container.
04. Chop remaining chocolate. Stir half the chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Pour into a heatproof jug.
05. Working quickly, insert cocktail picks into ice-cream cubes. Dip half the ice-cream pops, one at a time, into chocolate until covered; return to baking paper-lined tray. Freeze until ready to serve.
06. Repeat melting and dipping with remaining chocolate and ice-cream pops; freeze until ready to serve. Serve pops in paper cases, sprinkled with chocolate curls.
Tips: Store in an airtight container in the freezer until ready to serve. Make the ice-cream pops 1 or 2 days ahead. Use rounded ice-cube trays if possible.In this recipe, we used the Vanilla Bean & Chocolate Almonds ice cream by Bulla Murray St Ice Creamery.Photo: bauersyndication.com.au