LAMINGTON ICE-POPS

MAKES 36

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

1. Grease a 19cm square cake pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.

2. Place 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.

3. Remove 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 on to a baking paper-lined tray. Return to freezer immediately. Freeze for 2 hours.

4. Place chocolate in a microwave-safe bowl. Microwave on high 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.

5. Place coconut in a bowl. Working in groups of three (see note), dip one 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.

Note: Keep remaining ice-pops in the freezer so that they don’t start to melt.