Peanut Butter and Jelly Ice Cream Lollies
Wow your friends with these indulgent but incredibly easy lollies made with a no-churn peanut butter ice cream rippled with raspberry purée – and all covered in a hard shell of chocolate.
Hands-on time 30min, plus cooling and (overnight) freezing. Cooking time
about 7min. Makes 6
FOR THE RIPPLE 75g raspberries, fresh or frozen 1tbsp golden syrup FOR THE ICE CREAM
125g smooth peanut butter, we used Skippy 125g Carnation caramel 250ml double cream 1tsp vanilla bean paste FOR THE COATING 200g milk or dark chocolate, chopped 2tbsp coconut oil 1-2tbsp salted peanuts, finely chopped
1tbsp freeze-dried raspberry pieces, optional YOU WILL ALSO NEED 6 x 80-100ml silicone lolly moulds and sticks, we used Silikomart Classic
1 First, make the ripple. Heat raspberries and golden syrup in a small pan over low heat, stirring until the raspberries have broken down. Turn up heat to medium and bubble for 2-3min, until slightly reduced and jammy. Pass through a sieve into a bowl, (discard seeds). Cool.
2 For the ice cream, in a large bowl using a handheld electric whisk, beat the peanut butter, caramel, cream and vanilla until the mixture holds firm peaks.
3 Spoon ½ the ice cream mixture into the lolly moulds, pressing it down to avoid air holes (see GH Tips). Dot over most of the raspberry ripple, then spoon over the remaining ice cream and smooth to level. Dot over remaining ripple and swirl gently with a cocktail stick. Insert lolly sticks as directed and freeze for at least 8hr, ideally overnight, until solid.
4 For the coating, line a baking sheet with baking parchment. Melt chocolate and oil in a heatproof bowl over a pan of just simmering water. Remove bowl from heat and set aside. Pour into a jug, pint glass or similar, tall enough to fit a lolly vertically.
5 Remove lollies from moulds and dip, one at a time, into the melted chocolate to coat, tilting the jug to cover the lolly. Allow excess chocolate to drip back into the jug then quickly sprinkle with the chopped nuts and/or pieces of raspberry, if using. Place on the lined sheet to set. Serve immediately or return to the freezer. PER LOLLY 597cals, 10g protein, 47g fat (26g saturates), 31g carbs (30g total sugars), 2g fibre TO STORE Once the chocolate has set hard, pack the lollies into a freezerproof container, separated with layers of baking parchment. Freeze for up to 1 month.