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Mini neapolitan ice-pops
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Prep Time:
380 minutes
Cook Time:
Total Time:
380 minutes
Craft personalized ice cream pops using your top picks of ice cream flavors!
Ingredients:
  • 500ml Belgian chocolate ice-cream
  • 500ml vanilla bean ice-cream
  • 500ml raspberry cookie cream ice-cream
  • Pink liquid food colouring
  • 285.00 gm NESTLÉ BAKERS' CHOICE Dark Choc Melts
  • 85.00 gm desiccated coconut, toasted
Instructions:
  • Prepare two 4cm-deep, 8cm x 25cm bar cake pans by greasing them and lining the bases and sides with baking paper, leaving a 5cm overhang.
  • Allow the chocolate ice-cream to sit in a bowl for 10 minutes, until softened but not melted. Evenly distribute the softened ice-cream among the prepared pans and freeze for 10 minutes.
  • Allow vanilla ice-cream to soften in a bowl for 10 minutes. Once softened, spoon over chocolate ice-cream in pans and freeze for an additional 10 minutes.
  • Thread ice-cream sticks 2 cm apart into raspberry cookie cream ice-cream tinted with pink food coloring. Freeze for 6 hours or overnight.
  • Place the chocolate in a microwave-safe bowl and microwave on HIGH for 1 to 1 1/2 minutes, stirring halfway through, until it melts and becomes smooth.
  • Using parchment paper, elegantly lift the ice-cream bars from the pans. Cut into slices between the sticks. Enjoy served with warm melted chocolate and shredded coconut for dipping.

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