Choc Candy Cane Ice Creams

Today I've got the perfect post Christmas day dessert to share with you. Christmas lunch or Christmas dinner means a stretchy pant sized meal for a lot of people, and while we all try to leave room for dessert it doesn't always happen. These petite sized Choc Candy Cane Ice Cream Pops are a sure fix those post feast sweets cravings, especially on a hot Summer day.

The minty flavour in these frosty treats, entirely from the crushed candy canes stirred into the mix, is a lovely refreshing end to big meal. The individual popsicles are the perfect size and as an added bonus save you the extra washing up of ice cream bowls and spoons.

The only thing to consider when making these popsicles is that as it is a no egg recipe the ice cream will soften faster while you are working with it. Ensure your moulds and tools are cold as possible to keep your ice cream from melting too much.

Candy Cane Ice Cream
1 1/2 cups whole milk
1/2 cup Sweetened Condensed milk
1 cup thickened cream
1/4 cup sugar
6 regular sized candy canes (crushed)
a few drops red food colouring

100 grams dark chocolate
sprinkles

To make the Ice Cream- add the milk, condensed milk, cream, colouring and sugar into a large mixing bowl, stir until the sugar has dissolved. Cover the mixture and chill in the fridge until very cold.

Pour the chilled mixture into your ice cream maker and freeze according to your machines instructions.
While the ice cream is churning place your popsicle moulds into the freezer to ensure everything is cold as possible.

Once the ice cream is at soft serve consistency, quickly stir through the candy cane pieces,

Spoon the ice cream into popsicle moulds and insert pop sticks. Freeze for at least 2 hours.

Melt the chocolate in a microwave safe bowl 30 seconds at a time, stirring between bursts, until smooth.

Covering the ice cream pops needs to be done quickly so the ice cream doesn't melt. To remove the pops from the moulds quickly dip the outside of the mould into a cup of warm water, careful not to get water on the ice cream.

Take one ice cream pops from the freezer at a time, use a spoon to drizzle chocolate over the ice cream and sprinkle with sprinkles. Lay the choc coated ice creams in a container lined with baking paper. Return to the freezer until you are ready to enjoy them.

Mint-Chocolate Rocky Road

Dear Girl at supermarket checkout, I just wanted to say a big fat sarcastic thanks a lot for coughing all over me the other day, that was really awesome of you, I've been sick all week!

While I haven't felt up to getting off the couch (or out of my pajamas) all week it did give me a chance to sort out all my photos and get some new posts organized.

My second rocky road experiment this year was another success, with three of the four ingredients containing mint it sure lives up to its name. If you a fan of mint and chocolate you should totally make this and eat it. Or you could gift it to someone you know who loves mint chocolate and they will probably give you a hug in return.

For the Rocky Road

150 grams mini mint slice cookies

200 grams white marshmallows

300 grams mint chip chocolate

200 grams mint leaves

To make the Rocky Road- Line a small brownie pan with non stick paper. Cut the marshmallows, mint slice and mint leaves in half.

Break the mint chip chocolate up into a microwave safe bowl.
Microwave the chocolate in short bursts until it is all melted, keep an eye on the chocolate and take care not to burn it.
Throw the mint leaves, marshmallows and mint slice cookie bits into a large bowl and give them a bit of a mix. Pour in the melted chocolate and stir until everthing is coated.
Pour the rocky road mixture into the prepared pan and smooth over with a spatula. Stick it in the fridge to set.
Once set cut the rocky road into squares and enjoy.