Ice pops with chocolate and caramel - Recipes

Ice pops with chocolate and caramel

Makes 12 1.5 hours + 6 hours in freezer
Ice cream lollies dipped in irresistible chocolate and nuts. Make your own ice cream lollies with marshmallows, chocolate ice cream and toffee ice cream. Enjoy the summer.
Ice pops with chocolate and caramel
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    Ice cream

    • 4 egg yolks
    • 95 g Dansukker Light Muscovado Sugar
    • 200 ml milk
    • 150 ml double cream
    • 140 g Dansukker Glucose Syrup


    • 100 g melted dark chocolate
    • 5 g Dansukker Vanilla Sugar

    To serve

    • marshmallows, see recipe here
    • 400 g chocolate (any kind)
    • 8 ml cooking oil
    • chopped nuts or sugar sprinkles
    • small paper cups and ice lolly sticks

    Beat the egg yolks with the sugar. Bring the milk, cream and glucose syrup to the boil. Beat the egg mixture into the hot milk mixture and strain through a fine sieve.

    Divide the ice cream mixture into two parts. Add the melted chocolate to one part and the vanilla sugar to the other part. Churn the two mixtures separately in an ice cream maker or freeze in separate containers for 3-4 hours, stirring a few times during freezing.

    Remove the ice creams from the freezer. Put marshmallows in the bottom of the paper cups, covering the surface. Cover with a layer of chocolate ice cream and then a layer of toffee ice cream. Put an ice lolly stick in the middle and place in the freezer for about 2 hours.

    Melt the chocolate, add the cooking oil and allow to cool slightly. Remove the ice pops from the freezer and cut away the cups. Coat the ice pops in the chocolate, then dip the tops in nuts or sugar sprinkles. Put in the freezer for about 30 minutes.

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