Ice cream pops

Ice cream pops

By
From
Pana Chocolate, The Recipes
Makes
20–25
Prep
10 mins
Photographer
Armelle Habib, Chris Middleton

Is there anything more tantalising on a hot summer’s day than the cool, sticky hit of ice cream? We love it too, so we’ve created our own mini ice cream pops. You can make these using our coconut ice cream recipe, our orange ice cream recipe, or a store-bought alternative. Make them special with a crisp Pana Chocolate coating, and stud them with nuts, berries or coconut to give them extra wow factor.

Ingredients

Quantity Ingredient
see method for ingredients, (or use a store-bought dairy-free version)
or another flavour of your choice
45g bar of pana chocolate raw cacao, broken into pieces, (or use an essential-oil chocolate for a hit of flavour – try Orange, Mint, Rose or Cinnamon)
garnish of your choice – nuts, berries and/or coconut

Equipment

Quantity Ingredient
tray
toothpicks
bain-marie

Method

  1. Before you start, place your tray in the freezer to chill.
  2. Scoop small portions of ice cream with a tablespoon, or use a mini ice cream scoop to help!
  3. Working quickly, roll the ice cream portions into balls using your hands.
  4. Place the ice cream balls on the cold tray and insert a toothpick inside each ball. Freeze until very hard.
  5. Melt the chocolate slowly over a bain-marie, then dip each ice cream ball into the melted chocolate.
  6. Roll the balls in your chosen garnish, then refreeze.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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