What's that? One ice-cream recipe for May wasn't enough for you? Well in that case, have another one: chocolate ice pops!
These ice-pops are styled very much in the vein of an HB Mini Milk, which is essentially a milky water ice flavoured with vanilla, chocolate, and strawberry. I absolutely loved them as a little girl, but due to the indecorous manner in which I ate them, my Dad nicknamed them 'maxi mess'.
These were a bit of an experiment, it must be said. I will say, these turned out very much like those lollies you get when you freeze Angel Delight, but nicer (which wouldn't be hard). For those of you who don't know what Angel Delight is, it's essentially a sachet of instant pudding powder, and when I was young there would always be a recipe to try on the back of the packet, like how to make ice lollies or milkshakes.
When I revisited Angel Delight as an adult, I realised how truly disgusting it was, and vowed never to buy it again. So, to make these, I basically used a good old fashioned English custard recipe with some chocolate added to it. You could add a milkshake powder to make a strawberry or banana flavoured one, or you could leave it simply with vanilla essence.
Here is my sister Nixie Pixie holding one that she's nibbled, just to demonstrate the texture: it's kinda ice-creamy, kinda water icy, but it was mostly very tasty!
I used a four-hole ice lolly mould to make these, but used ice lolly sticks instead of the handles that were provided with the mould; they never work anyway.
☑ Soya (check for soya lecithin)
☒ Dairy, but dairy alternatives are in italics
☒ Refined sugar products
☒ Cocoa (yes, I thought I'd contain it because I was allergic to cocoa for a time)
Makes 4 moulded lollies
- Half a pint (285 millilitres; 1 US cup plus 3 tablespoons) whole milk, or milk alternative
- 2 ounces (55 grammes) caster sugar, or sugar of your choice
- 2 tablespoons (30 millilitres) cornflour
- 1 tablespoon (15 millilitres) cocoa powder, or hot chocolate powder of your choice
- 1 teaspoon (5 millilitres) vanilla essence
- Pinch of salt
- Optional: 1 tablespoon (15 grammes) butter, or butter alternative
- In a cup or small bowl, mix together the sugar, cornflour, cocoa powder, and salt. Make sure it's well mixed and all lumps of cocoa powder and cornflour are broken up.
- In a saucepan, heat the milk and vanilla essence until it just begins to bubble and steam. Remove from the heat, and add a few spoons of the heated milk to the powder mixture. Mix into a slurry, stirring until completely smooth.
- Pour the slurry back into the saucepan, stir thoroughly, then return to medium heat. Bring to the boil, stirring constantly, and cook until thickened into a custard.
- Once cooked, remove from the heat and allow to cool to room temperature. Make sure to stir it every so often so a skin doesn't form.
- When it is cooled, divide between the lolly moulds. If you don't have lolly moulds, you can use plastic cups.
There are a few ways to put the sticks in:
- Clip two clothes pegs to each stick, and balance them on the rim of the mould. Make sure the stick is at least two-thirds of the way into each mould.
- Line the tops of each hole with foil, and pop the stick through the foil.
- Put the lollies in the freezer for about an hour and a half, then put the sticks in while they're half frozen.
To release them from the moulds, run under the cold tap until they become loose, then pop them out. Don't be tempted to use hot water, as it will melt the lollies and ruin their appearance.