Peanut butter and jelly ice cream lollies

No-churn peanut butter ice cream rippled with raspberry purée – all covered in a crisp chocolate shell.

PREPARATION TIME 30 minutes, plus cooling and (overnight) freezing COOKING TIME about 7 minutes 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, 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 syrup in a small pan over low heat, stirring until raspberries have broken down. Turn up heat to medium; bubble for 2-3min, until 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 Cook’s Tips). Dot over most of the raspberry ripple; spoon over remaining ice cream and smooth to level. Dot over remaining ripple; swirl gently with a cocktail stick. Insert lolly sticks as directed; 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 chocolate to coat, tilting the jug to cover the lolly. Allow excess chocolate to drip back into the jug; quickly sprinkle with nuts and/or raspberry pieces, if using (see Cook’s Tips). Put on lined sheet to set. Serve immediately or return to freezer. To store, once chocolate has set hard, pack lollies into a freezerproof container, separated with layers of baking parchment; freeze for up to 1 month.

Cook’s Tips

⚫ If your lolly moulds are vertical, at step 3, 1/4 fill each with ice cream mixture, drizzle over a little purée, and repeat to fill. Insert sticks as directed and freeze.

⚫ Dipping to cover always requires more chocolate than you’ll use. Pour any leftover on to a lined baking sheet, sprinkle with extra toppings and leave to set. Break into shards for home-made chocolate bark.