Ingredients
Method
1.Use fingers to lightly oil two 14-hole ice-cube trays. Line a small oven tray with baking paper.
2.Working quickly, combine ice-cream and pudding in a medium bowl; press mixture into ice-cube tray holes. Freeze about 2 hours or until firm. Release cubes onto the prepared tray; freeze 30 minutes.
3.Meanwhile, to make chocolate curls, slightly warm the chocolate block between your hands; drag the blade of a sharp vegetable peeler evenly down the side to give about ¼ cup chocolate curls. Transfer to an airtight container.
4.Chop remaining chocolate. Stir half the chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Pour into a heatproof jug.
5.Working quickly, insert cocktail picks into ice-cream cubes. Dip half the ice-cream pops, one at a time, into chocolate until covered; return to baking paper-lined tray. Freeze until ready to serve.
6.Repeat melting and dipping with remaining chocolate and ice-cream pops; freeze until ready to serve. Serve pops in paper cases, sprinkled with chocolate curls.
store in an airtight container in the freezer until ready to serve. Ice-cream pops will keep for up to a week. Make the ice-cream pops 1 or 2 days ahead. Use rounded ice-cube trays if possible.
Note
