Choco mint lollies

Choco mint lollies

Refreshing mint ice cream and a crunchy nut coating make these treats top of the (lolly) pops!

By , 19 July 2016
Choco mint lollies
  • Ready in: 20 mins
  • Serves: 8
  • Price: £1.20 per serving

Feeling the heat? Chill into summer with our easy-to-make ices for lazy, hazy, family-fun days...

Make sure to allow extra time for freezing! Makes 8 small or 4 large popsicles.

Nutritional Info
Each 79g serving contains
  • Cals 246
  • Fat 12.6
  • Sat Fat 5.5
  • Sugar 25.3
  • Salt 0.08
of your reference intake.
Typical energy values per 100g: 1301kJ/311kcal.
  • 300ml Chosen by you Ready To Serve Custard
  • 60ml Chosen by you Condensed Milk
  • 1⁄4tsp Extra Special American Peppermint Extract
  • Green food colouring
  • 200g Extra Special Dominican Republic Dark Chocolate (70% Cocoa Solids), broken into pieces
  • 1tbsp Dr. Oetker liquid glucose
  • 1tbsp vegetable oil
  • 50g chopped mixed nuts, such as pistachios and walnuts
  • Combine the custard, condensed milk, peppermint and 2-3 drops colouring in a bowl. Whisk gently until soft peaks form – the mixture should not feel stiff.

  • Put the mixture into a piping bag and cut the tip off to make a 2cm opening. Pipe into 8 small lolly moulds, then give the moulds a couple of gentle taps on a work surface to remove any air bubbles.

  • Freeze the lollies for 2 hrs or until semi-frozen. Push a lolly stick in to the end of each one and return to the freezer for 3 hrs more, until frozen solid.

  • Put the chocolate, liquid glucose and oil in a heatproof bowl over a pan of simmering water – don’t let the base of the bowl touch the water. Stir until melted. Allow to cool for 1-2 mins before using.

  • Remove the lollies from their moulds by running under warm water for a few seconds. To coat the lollies, quickly dip into the melted chocolate mixture, using a spoon to help cover the sides. Place on a tray lined with baking paper and scatter over the chopped nuts. Freeze for at least 30 mins before serving.