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Chocolate Ice Lollies recipe

Chocolate Ice Lollies recipe



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  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts
  • Ice lollies

Make these addictive and cooling homemade ice pops in the summer with the kids. It's a relatively healthy and cooling treat!

67 people made this

IngredientsMakes: 8 ice pops

  • 100g sugar
  • 2 tablespoons cornflour
  • 2 tablespoons unsweetened cocoa powder
  • 600ml (1 pt) full fat milk
  • 1 teaspoon vanilla extract
  • 15g butter
  • 4 tablespoons chocolate chips or grated chocolate

MethodPrep:30min ›Cook:5min ›Extra time:4hr freezing › Ready in:4hr35min

  1. Combine the sugar, cornflour, cocoa powder and milk in a small saucepan over medium heat. Bring to a simmer, and stir until thick, about 2 minutes. Remove from heat; stir in vanilla and butter. Transfer to a heatproof bowl, and refrigerate until cool, approximately 20 minutes.
  2. Stir the chocolate chips into the cooled chocolate mixture. Pour into moulds and freeze until firm, about 4 hours.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

do you have to use cornflour?-20 Apr 2013


Chocolate Cauliflower Popsicles

Published: Jul 18, 2014 · Modified: Jul 24, 2020 by Kate Hackworthy · This post may contain affiliate links.

Cauliflower popsicles! Sounds crazy, but this vegan treat uses pureed cauliflower for a creamy base to these chocolate frozen vegetable treats.


Chocolate Cherry Cheesecake Ice Lollies

Ice lollies don't have to be a kid's treat! This rich chocolate cheesecake version is the perfect summer pud for adults and grown-ups alike!

I'd be tempted to add a bit of amaretto or kirsch if I thought the kids weren't going to nab them out of the freezer when I wasn't looking.
I'm pretty sure my kids turning up for a play date with cherry-brandy breath might not highlight my parenting skills in the best way!!

I'm already feeling the mummy guilt of not playing with the kids enough during the summer holidays.
So much so that we just spent half an hour between shooting video to set up a Nerf target wall - complete with Lego figures and a ring of fire (ok, fairy lights). That made me feel better for a while, but now they're burying their heads into electronics again arghhh!

It was Gracey's birthday this week and she got her first mobile phone as her main pressy.
I probably would have tried to put it off for another year, but she's starting high school in September, and every parent I've spoken to got their kid a phone for their 11th birthday in preparation for high school.
She already knows how to work that thing better than I do.

So, I'm consoling myself with a grown-up ice lolly. The chocolate part is deliciously rich and fudgy, whilst the cherry part is sweet and just a little bit tart.

Maybe I should just dip them in cherry brandy. Kind of like biscuits dipped in tea, only better.


Read the ingredients

Despite my reservations, the ingredients list for this particular brand of kosher pudding looked OK, with starch and cocoa powder being the major ingredients. There are a couple of artificial sweeteners and some salt in there, but nothing too monstrous. Everything in moderation, right?

On the plus side, DH the diabetic will be able to enjoy these frozen pudding ice-lollies too, since I calculate less than 5g of carbs per lolly, even when you account for the orange slice ?.


Sugar Free Coconut Mint Chocolate Ice Lollies: The recipe.

How can something so delicious be so simple? Melting the chocolate is the most difficult step!

If you want to whip up something even faster, you can forget the mint and go for plain coconut lollies. Or opt for mint only lollies. The chocolate can be omitted too. Truly spoilt for choice.


Caramel chocolate ice lollies recipe

These chocolate-coated ice lollies look great dipped in hundreds and thousands - or, if you can find them, candied fennel seeds Credit: Andrew Crowley

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I ’ve dipped these in sugar-coated fennel seeds, sometimes called mukhwas, which can be found in Indian grocers. Use hundreds and thousands if you can’t find them. If you are using wooden lolly sticks in DIY moulds such as yogurt pots, allow the mix to freeze for about an hour before plunging in the sticks, or they won’t stand straight.

Prep time: 10 minutes, plus freezing | Cooking time: 5 minutes

MAKES

INGREDIENTS

  • 160g dulce de leche or tinned caramel
  • 200ml milk (semi-skimmed or full fat)
  • 200g plain chocolate
  • 3 tbsp coconut oil
  • 4 tbsp sugar-coated fennel seeds (mukhwas) or hundreds and thousands

METHOD

  1. Mix the dulce de leche and milk together until smooth. Pour into moulds and freeze.
  2. Melt the chocolate and coconut oil together, stirring to combine. Dip the lollies to coat, then in the mukhwas or hundreds and thousands. Lay on non-stick parchment paper and freeze to set.

Coating lollies with chocolate

Dipping lollies in chocolate gives them a delectable crisp coating, but it helps to dilute the chocolate with a bit of fat. While I’m doubtful of the purported health benefits of coconut oil, it is the perfect addition here, giving a crisp finish that melts easily in your mouth. You will have chocolate mixture left over which can be used for decorating cakes and biscuits, but if you prefer, use half the quantities and drizzle them over the lollies instead of dipping them.


Preparation

For the Ice Lollies

Place the berries in a food processor and blitz until smooth, - if you do not have a food processor you can mash your berries with a fork in a bowl until the juices are released and the pieces of fruit are small. Place the crushed berries in a sieve, over a bowl. Push the berries through the sieve using the back of a spoon, this will release the berry juices into the bowl and catch the seeds in the sieve, discard the seeds.

Mix the yogurt, condensed milk and Vanilla Extract in a separate bowl. Add the berry mixture and stir until all combined.

Pour into your ice lolly moulds and insert the lolly sticks and place in the freezer. – If you do not have an ice lolly mould then you can use a small plastic cups, cover the top with cling film and pierce a small hole in the top and insert the stick. Freeze the ice lollies for a minimum of 4 hours but ideally overnight.

To Decorate

Once the ice lollies have set, melt the white chocolate in the microwave break the chocolate into pieces and place in a microwaveable bowl microwave in 30 second bursts, stirring after each burst until melted. Leave to cool for a few minutes. Remove the ice lollies from their moulds and place on a baking tray lined with greaseproof paper. Dip each ice lolly into the white chocolate to cover about 2/3 of the lolly in chocolate and place back on the greaseproof paper to set.

Once the white chocolate has set, melt the dark chocolate as above and leave to cool for a few minutes. Pour the sprinkles into a bowl. Dip the top 1/3 of each ice lolly in the dark chocolate and then dip into the bowl of sprinkles, to coat the top of the ice lolly in sprinkles. – you will need to work quickly as the chocolate sets quickly onto the ice lolly. Once all the ice lollies have been coated place back in the freezer until you are ready to serve!


Preparation

For the Ice Lollies

Step 1: Place the berries in a food processor and blitz until smooth, - if you do not have a food processor you can mash your berries with a fork in a bowl until the juices are released and the pieces of fruit are small. Place the crushed berries in a sieve, over a bowl. Push the berries through the sieve using the back of a spoon, this will release the berry juices into the bowl and catch the seeds in the sieve, discard the seeds.

Step 2: Mix the yogurt, condensed milk and Vanilla Extract in a separate bowl. Add the berry mixture and stir until all combined.

Step 3: Pour into your ice lolly moulds and insert the lolly sticks and place in the freezer. – If you do not have an ice lolly mould then you can use a small plastic cups, cover the top with cling film and pierce a small hole in the top and insert the stick. Freeze the ice lollies for a minimum of 4 hours but ideally overnight.

To Decorate

Step 4: Once the ice lollies have set, melt the white chocolate in the microwave break the chocolate into pieces and place in a microwaveable bowl microwave in 30 second bursts, stirring after each burst until melted. Leave to cool for a few minutes. Remove the ice lollies from their moulds and place on a baking tray lined with greaseproof paper. Dip each ice lolly into the white chocolate to cover about 2/3 of the lolly in chocolate and place back on the greaseproof paper to set.

Step 5: Once the white chocolate has set, melt the dark chocolate as above and leave to cool for a few minutes. Pour the sprinkles into a bowl. Dip the top 1/3 of each ice lolly in the dark chocolate and then dip into the bowl of sprinkles, to coat the top of the ice lolly in sprinkles. – you will need to work quickly as the chocolate sets quickly onto the ice lolly. Once all the ice lollies have been coated place back in the freezer until you are ready to serve!


Orange ice lollies

Simple and refreshing, these two-ingredient ice lollies are the perfect summer pick-me-up. Packed with goodness, this easy recipe from Jude's Ice Cream And Desserts cookbook is a must-try.

You will need

Method

1. Mix the fresh orange juice with a squeeze of fresh lime, tasting and adjusting to your liking.

2. Pour into the lolly moulds until each one is three-quarters full. Put the moulds in the freezer upright for an hour or so before poking an ice-lolly stick into each mould.

3. Continue to freeze for a further 3 hours, or preferably, overnight, until solid.

4. Remove the moulds from the freezer and, working quickly, dip the moulds briefly into hot water, then gently pull the lollies out of the moulds and serve straight away.


Jools’ favourite smoothies & ice lollies

  1. I like to use the bags of frozen fruit you can easily get in the supermarket – they’re so convenient, and a bit of a staple in the Oliver household. I use unsweetened almond milk in my smoothies, but you can use regular milk, or fresh juice (but bear in mind it will be sweeter), if you prefer. You can add all sorts of delicious extras to these smoothies: vanilla is really nice in the berry smoothie, and fresh ginger is fantastic in the mango, passion fruit and mint version.
  2. Add all the ingredients to a blender (removing any herb stalks first), fasten the lid and whiz until nice and smooth – you might need to stop the blender and scrape down the sides to help it along. Pour into cups, then serve. At this point you could pour the mixture into ice-lolly moulds and freeze them – they’re always a big hit with my kids.

If making for you baby, serve for pudding with an extra spoon of yoghurt. For more information on stages of complementary feeding, click here