Rainbow choc-pops
With a little inspiration, imagination and forward planning, a day involving screaming hordes of children descending on your home in search of fairy bread can be fun.
Ingredients
1 litre neapolitan ice-cream
12 paddle pop sticks
250g cooking chocolate
Sugar quins or small sweets for decoration
Method
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.
Makes 12.
* sprinkles and small decorative sweets can be found at most supermarkets, or try cake decorating shops.
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