Choc-mint ice lollies

Drum
6-8 LOLLIES servings Prep: 15 mins
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Keep cool in the heat with these delicious icy treats

By Esther Malan August 08 2018
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Ingredients (6)

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



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