peanut butter choc pops

SERVES 6

I just love these – the combination of peanuts, chocolate and honeycomb is such a winner. They look so impressive but are really easy to make; the key is to work quickly as the chocolate will set almost as soon as it touches the ice cream.

220g thickened cream

180g sweetened condensed milk

100g evaporated milk

100g unsweetened peanut butter (see note)

20g honeycomb, roughly broken

400g milk chocolate buttons

10g macadamia oil

1   Insert butterfly into TC bowl. Add cream, condensed milk, evaporated milk and peanut butter to bowl, whip for 30 seconds, speed 4. Divide mixture evenly among 6 popsicle moulds and insert wooden sticks. Freeze for a minimum of 8 hours.

2   Place honeycomb in clean TC bowl, mill for 2 seconds, speed 7, or until fine but still with some texture. Set aside.

3   Place chocolate and macadamia oil in clean TC bowl, melt for 3 minutes, 50°C, speed 1. Scrape down sides.

4   Mix for 30 seconds, speed 4, or until smooth. Transfer to a tall, narrow glass.

5   Remove ice creams from moulds and place on a lined baking tray. Working quickly, dip ice cream in chocolate so completely coated, allowing excess chocolate to drip back into glass. Return to baking tray and immediately sprinkle with honeycomb. Repeat with remaining ice creams, then return to freezer.

Freeze for a minimum of 1 hour before serving.

NOTE: You can use either smooth or crunchy peanut butter for this recipe, depending on whether you want a smooth or textured ice cream.

You will probably have leftover chocolate. Allow it to set hard before returning to your pantry or add milk and make an indulgent hot chocolate.