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Fudgy chocolate chunk ice lollies recipe

Fudgy chocolate chunk ice lollies recipe

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  • Recipes
  • Dish type
  • Dessert
  • Frozen desserts
  • Ice lollies

Make this cool, chocolaty treat with the kids for a fun and tasty summer project. Get creative, if you like, and use a variety of chocolate for the chunks - white, milk, Aero®, Maltesers® - the sky's the limit!

2 people made this

IngredientsMakes: 8 ice lollies

  • 600ml milk
  • 100g caster sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 1/2 tablespoons cornflour
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 100g dark chocolate, chopped

MethodPrep:20min ›Extra time:8hr freezing › Ready in:8hr20min

  1. Pour half of the milk into a large bowl. Add sugar, cocoa powder, cornflour and vanilla.
  2. Add remaining milk to a large saucepan over medium heat. Add the butter and bring to the boil. Stir well, pour in chocolate mixture, then lower heat and continue to stir till mixture thickens.
  3. Pour the mixture into a bowl and cover with clingfilm. Chill for 30 minutes.
  4. Remove mixture from fridge and stir in chocolate pieces. Spoon into lolly moulds and place a spoon or stick in the centre of each lolly. Cover and freeze overnight.


Fudgy chocolate chunk ice lollies

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5 Novelty Ice Cream Hacks With One Easy Chocolate Dip

Would you do unspeakable things for a Klondike Bar? Do you ask the Mister Softee vendor for an extra-tall swirl of soft serve? You might have an ice cream problem. It's okay. I have one too.

Everyone's had a Good Humor bar, but have you ever made one in the comfort of your own home? After a week of making my own novelty ice creams, I'm here to tell you it's easier than you think.

First Up: The Best Chocolate Dip (aka Magic Shell)

The food scientists at Smucker's did a marvelous job with Magic Shell, a syrup that hardens into a snappy candy on contact with ice cream. But it's dead-easy to make at home with high quality dark chocolate and a secret ingredient: coconut oil, a saturated fat that turns solid as it's cooled down by ice cream.

Look around the internet and you'll find plenty of ersatz Magic Shell recipes. I've tried them all, but this one nails the snappy-yet-fudgy chocolate texture of a proper chocolate dip better than any of them. And once you have it down you can make a whole ice cream truck's worth of novelty treats.

King Cones

The Good Humor King Cone is a whole ice cream sundae all in a pre-wrapped, chocolate-lined cone. Vanilla ice cream? Check. Dark chocolate ribbon? You got it. Roasted nuts? Yup. And the best part—a nub of solid chocolate to reward you for making your way down to the bottom of the cone.

This homemade version takes all those great elements but adds better chocolate, ice cream, and nuts. It's good to be the king.

Klondike Bars

There's a reason Klondike Bars are so well loved—the ice cream and chocolate that go into them are pretty quality stuff, at least by ice cream truck standards. But when you make them yourself you can use your own favorite dark chocolate and whatever flavor of premium ice cream your heart desires.

Mr. Softee-Style Chocolate Dipped Soft Serve

There's no soft serve like Mister Softee. That creamy, almost slippery how is this not melting texture is the pride and joy of New York City come summertime. And now you can make it yourself with a recipe that you can serve, freeze, thaw, and serve again just like it was made two minutes ago. And, of course, crown it with the de rigeur chocolate dip.

Ice Cream Pops

The best ice cream pops don't skimp on the chocolate coating or toppings, and as you can see these come fully loaded. Freeze ice cream in little paper Dixie cups and then unwrap it in perfect ice pop shapes. As for crunchy coatings, sprinkles aren't the only option—cake crumbs, chopped nuts, even cacao nibs are all great bets.

How Do You Make a Popsicle?

I love Popsicles because you don’t have to follow exact measurements and ingredients like you generally have to do in most baking. Although I’m a rule follower and generally ok with that (maybe that’s why I like baking), popsicles do not follow that same principle. You can leave out an ingredient if you don’t have it or swap it out entirely for another one. If you don’t like lemonade, for example, use orange or cranberry juice!

Fruit, yogurt, and juice make up the majority of these delicious and healthy treats. The smooth fruit purees are fresh and provide enough natural sugar for perfectly balanced sweetness. Once layered into your favorite ice pop mold and frozen for a minimum of five hours, my popsicle recipes are incredibly refreshing and guaranteed to keep you cool on any summer day.

To remove your homemade popsicles, simply leave them out to set at room temperature or run the mold under water and gently pop them out. You can buy the Ice Pop Maker Molds I used HERE on Amazon.

I tried Sainsbury's chocolate and banana ice lollies recipe and they're a perfect summer treat

After months of waiting for some sunshine and warm weather, it seems as though summer is finally here.

Beach visits, barbecues, picturesque walks and going to pub gardens are some of the activities that we have been doing recently, but why not try some summer baking?

While many of us have visited a Sainsbury&aposs store to buy some groceries, the popular supermarket also has some delicious summer recipes to try, such as ice lollies.

I&aposm pretty much addicted to chocolate, so I thought I&aposd try to make the &aposchocolate and banana ice lollies&apos recipe on its website. There are other fruity options, too.

The ingredients and method

The recipe is very simple and only requires a handful of ingredients, but it&aposs important to note that you need a blender and lollipop moulds before you start.

I didn&apost have the moulds at home, so I bought some on Amazon. I opted for the Eddingtons Fab Lolly Mould, set of six, which cost £5.66, not including shipping.

Once you have the following ingredients and the relevant equipment, you&aposre ready to go:

  • 50g cocoa powder
  • 2 tbsp cornflour
  • 475ml semi-skimmed milk
  • 1 tsp vanilla extract
  • 2 large bananas, chopped into chunks
  • 3 tbsp runny honey
  • 25g mini fudge chunks
  • 50g white chocolate, melted

The recipe stipulates you need to whisk the cocoa and cornflour together in a large saucepan, and gradually stir in the milk until combined. This was easy enough.

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If you love quick and easy recipes, sign up to the Bake On Bake Off newsletter.

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You don&apost need any fancy ingredients or equipment, plus some bakes can be cooked in a microwave in under a minute.

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Then you need to bring the mixture to a boil over a medium heat while whisking continuously. It&aposs important to keep stirring, otherwise it might burn.

Once bubbles start to appear, you should remove the pan from the heat, add in the vanilla extract and stir again. Everything was going smoothly so far.

The next part was even easier - pouring the mixture into a blender, adding the banana chunks and honey, and processing "until smooth and thoroughly combined".

That&aposs basically the mixture complete. The other ingredients are for decorative purposes, which are optional, but I would definitely recommend using them.

The recipe says you should divide the mixture evenly between 10 lollipop moulds. I only had six and, if I&aposm honest, I don&apost think there would be enough for 10.

If you have some spare, you could put it into an ice cube tray for some bite-sized snacks.

The only frustrating part about this recipe is that you obviously have to wait for the lollies to freeze - six to eight hours at a minimum, or overnight is recommended.

Once frozen, you need to dip the moulds in hot water, but only for a few seconds, to release them. Then place them on a baking tray for the decorations.

You can melt the chocolate in the microwave for 30 seconds at a time, and then drizzle over the lollies. If you have a piping bag, that&aposs the easiest way to do this.

Then, just add the fudge chunks wherever you like. It&aposs probably best to place them on the melted chocolate, so that they stick properly and don&apost fall off.

The finished result and taste

Overall, I think the ice lollies look wonderful. The drizzled white chocolate and fudge chunks are nice additions.

What do they taste like, you may ask? I think they taste great. The texture is smooth and they&aposre really chocolatey, but not too sweet. They&aposre quite healthy, too.

I don&apost think the vanilla extract is necessary, but that&aposs completely up to you. If you wanted to make them sweeter, maybe just add a little more honey.

In conclusion, I think these would be great for an after-school treat on a hot summer&aposs day, or for dessert after a barbecue. I&aposll definitely be making them again.

How do popsicles freeze?

A fundamental property of liquid solutions is that increasing their concentrations of dissolved solids will lower their freezing points. That means that adding ingredients like sugar, salt, minerals, fruit, proteins in a solution increases the time required to freeze the product and the need for lower temperatures to freeze thoroughly. When freezing a juice popsicle, the water will freeze first at 0°C. However, the fruit juice will never freeze completely, and it will remain icy and slushy unless the temperature is well below 0°C. This is desirable for popsicles so that they melt quicker in the mouth and are not as difficult to bite!

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Berry Breakfast Yoghurt Pops

  • 110g mixed berries, such as strawberries, blueberries and raspberries
  • 300g Greek yoghurt
  • 200ml whole milk
  • 75g honey
  • 75g granola

METHOD: If using strawberries, hull them then slice thinly or chop roughly. Spoon the Greek yogurt into a mixing bowl, then add the milk and honey.

Whisk together until smooth and combined. Stir in the berries. Spoon the mixture into the moulds, leaving a small gap at the top of each mould – around 2cm.

Sprinkle the granola evenly over each mould or put it all at one end.

Insert a stick into each mould and freeze overnight until solid.

30 Perfectly Patriotic Dessert Recipes for Independence Day

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Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

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Linda is the co-founder and chief growth officer at, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

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An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

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Vegan Chocolate Ice Cream


  • 3/4 cup water
  • 1 1/4 cups lite coconut milk
  • 2/3 cup organic cane sugar*
  • 2/3 cup unsweetened cocoa powder
  • 1/4 tsp sea salt
  • 6 ounces vegan dark chocolate (finely chopped //




Nutrition (1 of 9 servings)

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Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

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15 Creative Ice Cream Flavors You Can Make at Home

Summer is half-dedicated to being out in the blazing sun soaking up the rays while they’re available and half about finding ways to cool off so you don’t melt into a puddle during those sweltering days.

Ice cream plays a crucial role in our cool-down plan of action, and while we promise we’ve done our due diligence and spent hours in front of the freezer section, there’s nothing quite like some DIY ice cream realness. So we propose a new hobby: artisan ice cream maker. Just for the summer! It’s all in the name of self-care and science, really. On board? Great. Here are the homemade ice cream flavors we’d be happy to taste test for you.

1. Blueberry cheesecake ice cream

Not only is summertime ice cream season, it’s also blueberry season. We’re not sure what season cheesecake technically belongs in, but we can tell you blueberry cheesecake ice cream is a delicious combo to make at home.

2. Birthday cake ice cream

We’re not sure why birthday cake is reserved for birthdays, but nobody’s going to think twice about diving into this birthday cake ice cream whether it’s the anniversary of your birth, your half-birthday or somewhere in between.

3. Maple-walnut ice cream

Walnuts are a healthy nut, and maple is a natural sugar, which basically makes this maple-walnut ice cream a superfood, right?

4. Cinnamon Toast Crunch ice cream

Sorry, Froot Loops we’re sure you’d be a tasty ice cream too. But let’s throw it back to the cereal of our childhoods with this Cinnamon Toast Crunch ice cream.

5. Boozy peach ice cream

Mix your dessert and your drinks with this flavorful summer-ready boozy peach ice cream.

6. Cotton candy ice cream

This cotton candy ice cream has all the fun of a day at the carnival without the nausea-inducing spinning carousel rides of your nightmares.

7. Lemon ice cream

Lemon in your water, lemon in your ice cream. It’s that simple. This lemon ice cream is deliciously creamy and refreshing.

8. Black cherry-fudge ice cream

Summer is cherry season. Why not pair it with fudge (it’s always the right time for fudge) for a delicious cherry-fudge ice cream treat?

9. Blood orange ice cream

Super-citrusy but not too sweet, this blood orange ice cream is a fancy and flavorful dessert.

10. Vegan lavender ice cream

Sensitive to dairy? Just looking to change it up? This vegan lavender ice cream is lightly floral and delicious.

11. Cinnamon dulce de leche ice cream

Get your cinnamon fix with this creamy cinnamon dulce de leche ice cream.

12. Roasted banana-chocolate chunk ice cream

Chocolate and banana go together like beaches and swimsuits. The roasted bananas in this roasted banana-chocolate chunk ice cream add a little extra je ne sais quoi to a classic mix.

13. Black coffee ice cream

Coffee lovers, this one is for you. This recipe blows traditional coffee ice cream out of the water with a truly bold, black coffee flavor.

14. Rosemary ice cream

Got rosemary bushes kicking around your garden? Put the flavorful herb to good use with this rosemary ice cream recipe.

15. Basil ice cream

Basil is the patron herb saint of summer, and before your plant gets bushy and overgrown, clip some leaves and make this incredible basil ice cream.

Get the recipe from A Beautiful Plate

No matter what ice cream you make, just make sure you share. We’ll have our spoons ready.


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