Neapolitan ice cream pops
Try our tasty twist on the classic ice cream combo for a mouth-watering treat the whole family will love.
Note: + 8 hours freezing time
- 1 cup (250ml) milk
- 2 frozen bananas, chopped
- 500ml vanilla ice cream, just softened
- 1/2 tsp vanilla bean paste
- 1 tbs cocoa powder
- 125g strawberries, chopped
Place the milk, banana, ice cream and vanilla in a blender and blend until smooth. Divide the mixture evenly into 3 portions. Add the cocoa powder to 1 portion and stir to combine.
Place another portion of the ice cream mixture in a blender with the strawberry and blend until smooth. Place the strawberry mixture and remaining ice cream mixture in the fridge.
Pour the chocolate mixture evenly among ten 1/3-cup (80ml) iceblock moulds. Place in the freezer for 1 hour or until firm. Pour over the vanilla portion and insert iceblock sticks. Place in the freezer for 1 hour or until firm.
Pour strawberry mixture over vanilla mixture in the moulds. Place in the freezer for 6 hours or overnight until firm.
Quick trick: To remove iceblocks from the moulds, run moulds under warm water for 10 seconds. The iceblocks should slide out easily.