These lamington-flavoured ice-pops will make the perfect treat on Australia day! Start this recipe the day before serving.
Ingredients
- 2 litres vanilla ice-cream
- 1/4 cup strawberry jam
- 3 x 180g blocks dark chocolate, chopped
- 1 1/2 x 220g blocks milk chocolate, chopped
- 250g packet shredded coconut
Equipment
- 36 wooden ice-cream sticks or decorative straws
Method
- Step 1Grease a 19cm square cake pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.
- Step 2Place ice-cream in a large bowl. Set aside for 10 minutes to soften slightly (don’t allow ice-cream to completely melt). Fold jam through ice-cream to create a marbled effect. Spoon mixture into prepared pan. Level with a spatula. Insert sticks evenly into ice-cream in rows of 6 x 6. Freeze overnight.
- Step 3Remove ice-cream from freezer. Stand for 2 minutes before removing from pan. Working quickly, cut ice-cream into squares, with a stick in the centre of each square. Place onto a baking paper-lined tray. Return to freezer immediately. Freeze for 2 hours.
- Step 4Place chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until melted. Set aside to cool for 10 to 15 minutes.
- Step 5Place coconut in a bowl. Working in groups of 3 (see note), dip 1 ice-pop at a time into chocolate to coat all over and quickly press each side into coconut to cover. Return to freezer immediately. Repeat with remaining ice-pops. Serve.
- Low sodium
- Lower gi
Nutrition
1004 kj
Energy
14.2g
Fat Total
10.1g
Saturated Fat
0.3g
Fibre
3.3g
Protein
7mg
Cholesterol
29mg
Sodium
24.5g
Carbs (total)
All nutrition values are per serve
Notes
Keep remaining ice-pops in the freezer so that they don’t start to melt.
- Author: Kim Coverdale & Amira Georgy
- Image credit: Craig Wall & Andrew Young
- Publication: Super Food Ideas
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