Photo: Jennifer Soo
- 1 litre neapolitan ice-cream
- 12 paddle pop sticks
- 250g cooking chocolate
- Sugar quins or small sweets for decoration
Form ice-cream into small balls with a scoop or spoon and place on a lightly greased metal tray. Push a paddle pop stick into the centre of each one and freeze.
Melt chocolate in microwave or on top of a double boiler and cool to desired consistency.
Swirl ice-cream balls through cooled melted chocolate and quickly dip in a plate of small sweets*.
Return to freezer until ready to serve. Can be made several days ahead.
* sprinkles and small decorative sweets can be found at most supermarkets, or try cake decorating shops.
- Course - Dessert