Ice breakers! Retro raspberry and cream lollies

Ice breakers! Retro raspberry and cream lollies

Impress your guests with ultra-cool ice creams, from strawberry and balsamic to lime and coconut.

These retro raspberry and cream lollies are great for sharing throughout summer 

Makes 8

  • 150g (5½oz) raspberries
  • 300ml (½pt) double cream
  • 200g (7oz) condensed milk
  • 1tsp vanilla extract
  • A few drops of pink gel food colouring (optional)
  • 75g (2¾oz) dark chocolate, finely chopped
  • 4tbsp hundreds and thousands sprinkles

Mash the raspberries with a fork or blend to a purée. Place in a sieve over a bowl to catch the juice and then press the berries through the sieve to remove the seeds.

Place the cream, condensed milk and vanilla in a bowl and whisk with an electric whisk until it’s the consistency of custard – thick but still pourable. Place in a large jug and pour into 8 lolly moulds, filling them just half full. 

Stir the raspberry purée and food colouring (if using) into the remaining vanilla mixture, then pour into the top of each mould. Tap them a couple of times to make sure there are no air bubbles. Add lolly sticks and freeze for at least 4 hours, or overnight.

Melt the chocolate in a bowl over a pan of simmering water. Place in a cup that is wide enough to dip the lollies into. Remove the lolly moulds – dip the bases in hot water for a few seconds to loosen.

Place the sprinkles in a small bowl. Dip the lollies in the chocolate, then the sprinkles. Place on a tray lined with baking paper and refreeze for 10 minutes before serving.

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