Recipe

Christmas ice-cream pops

  • 20 mins cooking
  • Makes 28 Item
  • Print
    Print

Ingredients

Christmas ice-cream pops
  • 2 cup (220g) softened vanilla ice-cream
  • 1 cup (200g) christmas pudding, chopped finely
  • 400 gram block dark eating (semi-sweet) chocolate
  • 28 wooden cocktail picks

Method

Christmas ice-cream pops
  • 1
    Use fingers to lightly oil two 14-hole ice-cube trays. Line a small oven tray with baking paper.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.

Notes

store in an airtight container in the freezer until ready to serve. Ice-cream pops will keep for up to a week. Make the ice-cream pops 1 or 2 days ahead. Use rounded ice-cube trays if possible.

More From Women's Weekly Food