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Chocolate ice-cream hearts
Chocolate ice-cream hearts
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Prep Time:
700 minutes
Cook Time:
Total Time:
700 minutes
Indulge in our romantic chocolate-covered raspberry ice cream hearts.
Ingredients:
  • 2L Vanilla ice-cream
  • 80g (2/3 cup) frozen raspberries
  • 24.00 gm pure icing sugar
  • 300g good-quality dark chocolate
  • 30g copha
Instructions:
  • 1. In a large bowl, let 2 liters of Streets Blue Ribbon Vanilla ice-cream soften. 2. Mash 80g (2/3 cup) frozen raspberries and 2 tablespoons pure icing sugar with a fork until slightly softened. 3. Gently fold the raspberry mixture into the ice-cream to create a swirled effect. 4. Spoon the mixture into a 20 x 30 cm slab pan lined with non-stick baking paper. 5. Smooth the surface and freeze for 5 hours or overnight until firm.
  • Transfer the ice-cream to a work surface and cut out heart shapes using a 6.5cm-long, 7.5cm-wide heart-shaped cutter. Place the hearts on a baking tray lined with non-stick baking paper. Make a small slit at the base of each heart and insert paddle-pop sticks. Freeze for 3-4 hours until firm.
  • Melt 300g good-quality dark chocolate and 30g copha in a heatproof bowl over simmering water until smooth. Let it cool slightly. Line a tray with baking paper. Dip each heart lollipop into the chocolate to fully coat, then place on the tray. Repeat with the rest of the hearts. Chill in the freezer for 1-2 hours until set.

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