Summer ice lolly recipe: mint ice cream coated in dark chocolate
A cooling Ice lolly recipe with homemade vanilla mint ice cream. The ingredients are nothing more than banana, Greek yogurt, creme fraiche, mint, honey and vanilla seeds. Healthy, delicious and perfect for a summers day.
1tspvanilla bean paste/extractor Seeds from half a vanilla pod
12fresh mint leaves3g
2tsphoneyI used Scottish heather honey
For the chocolate topping:
Ice cream lolly mould
Wooden lolly sticksor plastic reusable sticks that may come with the lolly mould
To make the lollies:
Place all the ingredients into a blender and blend on high for 1-2 minutes or until fully combined and smooth.
Pour the blended mixture into the ice cream mould. Carefully place in the lolly sticks. Transfer to the freezer and leave to freeze over night or for at least 4 hours.
To add the chocolate topping:
Break the chocolate into pieces and place into a cup (a cup is a good size and shape for dipping the lollies. Melt the chocolate in the microwave by heating on high in 30 seconds burst. Stir well with a spoon after each 30 seconds. Prepare the hazelnuts by pouring out onto a flat plate.
Remove the lollies from the freezer. Briefly run the bottom of mould under warm water to loosen and remove the lollies.
Dip each lolly into the melted chocolate and then into the hazelnuts (work quickly as the cold lolly will set the chocolate almost immediately and then the nuts wont stick).
Place each chocolate coated lolly back into the freezer for 5 minutes to firm up, then serve.
If serving later on, after the lollies have had 5 minutes to firm up, remove from the freezer and wrap individually in a piece of cling film. The lollies should keep well like this, in the freezer, for up to a week.