Ice Cream pops with Magic Shells
Ingredients
20 small scoops of strawberry, vanilla and chocolate ice cream or use any flavor you preferred
20 mini lollypop sticks or satay sewers
200g 70% dark chocolate, chopped
2 tbs Organic Coconut Oil
2 tbs freeze dried strawberries
2 tbs cocoa nibs
2 tbs popping candy
Method
Scoop the ice cream (with the smallest ice cream scoop you can find, I used a melon baller) onto a parchment lined baking sheet and skewer them with a loll pop stick. Place them back into the freezer to harden, for about 30 minutes. Put the chopped chocolate and coconut oil in a heat proof bowl over a pot of simmering water, whisk until the chocolate is melted, let the chocolate cool down a little before dipping.
Pick up an ice cream pop, place over the melted chocolate and spoon melted chocolate over the ice cream. Make sure the whole thing is covered with melted chocolate. Put the covered pops back onto the parchment lined baking sheet, top with your preferred topping while the chocolate is still soft. Then, place them back to the freezer until the chocolate shell harden (about 30 minutes) and ready to serve.
These little delights will stay fresh in the freezer for up to 3 months. Brilliant to have in case of emergencies. They work well with sorbets too – one of my favourites, raspberry and dark chocolate……..Enjoy!
footprints in the butter 