Choc-mint ice lollies


Choc-mint ice lollies

Ingredients 6
Servings 6-8 LOLLIES
Time 15 MIN

Ingredients

  • 160
    ml
    instant hot chocolate powder
  • 60
    ml
    cocoa powder
  • 125
    ml
    water
  • 250
    ml
    milk
  • 250
    ml
    cream
  • 15
    ml
    chopped fresh mint
 

Method

 

Keep 6-8 ice lolly moulds and ice cream sticks on hand.

Mix the chocolate powder, cocoa powder and water to form a paste. Pulse the paste, milk and cream in the bowl of a food processor until well combined. Add the mint and pulse again.

Pour into 6-8 ice lolly moulds, cover and freeze for 2-3 hours. Insert an ice cream stick into each and freeze overnight.

TO SERVE Sprinkle with fresh mint and cocoa if you like.

FOR ICE CREAM

Pour the mixture into a large, shallow dish and freeze. After 2-3 hours stir to break up large ice crystals. Freeze again for 2-3 hours and stir. Smooth the surface and allow to freeze completely.

VARIATIONS

Use 5ml (1t) peppermint essence or vanilla essence instead of the fresh mint. Or add 30ml (2T) peanut butter to the chocolate mixture.

 

Read more on: desert  |  choc-mint recipes
 

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