Creamy Peanut and Choc Popsicles

Cook Time 2 hours plus chilling

Servings makes 8 popsicles

Ingredients

300ml thickened cream, softly whipped

1 tbsp smooth peanut butter

1 tbsp maple syrup

½ tsp vanilla bean paste

¼ tsp salt

400g milk and dark chocolate, chopped

1 tbsp coconut oil 

¼ cup toasted peanuts, chopped

Method

In a large bowl, whisk ⅓ of the whipped cream with peanut butter, maple syrup and vanilla together. Now gently fold through the remaining whipped thickened cream into peanut butter mixture. 

On a large baking tray, lay the ice cream moulds flat. Spoon the mixture into moulds, being sure to gently tap the tray while filling, to remove air bubbles and to fill the moulds well. Use an offset spatula to flatten the top, insert the paddle pop sticks and place into the freezer for 3 to 4 hours or until solid.

While ice creams are freezing, melt the chocolate and coconut oil together in a glass measuring cup (or tall heat proof vessel as this step will help with dipping). Set aside and allow to cool for 10 minutes, the chocolate mixture should be liquid but not hot. Stir through the chopped peanuts. 

Once the ice creams are frozen solid, work quickly and remove the ‘magnums’ one by one. 

Dip in the peanut chocolate and place back on a lined baking tray. Place in freezer and chill for 4 hours or ideally, overnight.