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Chocolate Ice Cream Sticks

Satisfy those ice cream cravings with this simple summer treat. Imagine deliciously creamy vanilla ice cream coated in a layer of exquisite EXCELLENCE Dark Chocolate - perfect for a hot and sunny day…


Thank you to @healthyfamilyfoodideas for this recipe.


*Please note: this recipe contains partially cooked eggs so is not suitable for pregnant women, the elderly, young children or other vulnerable groups.


Chocolatier’s Tip

You won’t use all the chocolate for the lollies but you need this much to be able to coat the lollies. Pour any leftover chocolate into small silicone moulds to make your own homemade chocolates. If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.


Makes 6 large lollies

 

Easy

Ingredients

  • 300 ml double cream
  • 60 ml full-fat milk
  • 2 tbsp vanilla paste
  • 8 egg yolks
  • 3 tbsp maple syrup or honey
  • 250 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped (see Tip)
  • 40 g unsalted butter
  • To make:
  • 6 x silicone lolly moulds with sticks

Method

Step 1.

Pour the double cream and milk into a medium-sized saucepan with a lip and add the vanilla paste, egg yolks and maple syrup (or honey).

Step 2.

Set over a low heat, taking care to ensure it doesn’t boil, and whisk gently for about 6 minutes until just starting to thicken.

Step 3.

Remove from the heat and continue to stir for 2 minutes.

Step 4.

Divide equally between 6 silicone lolly moulds. Seal and freeze for a few hours - or until set.

Step 5.

Once the ice creams have set, line a baking sheet or plate with greaseproof paper and set aside.

Step 6.

Put the chopped chocolate and butter into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth.

Step 7.

Pour into a tall, narrow glass that is wide enough to fit the ice lollies.

Step 8.

Remove the lollies from the moulds and dip into the chocolate, taking care to coat all the sides.

Step 9.

Place onto the prepared tray (or plate) and freeze for 15 minutes - or until the chocolate has set. If freezing overnight, rather than just a few hours, remove from the freezer 10 minutes before serving or they will be too hard.

Step 10.

Enjoy!

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