Peanut Butter, Choc and Caramel Ice Cream Pops

Serves makes 12

Time 15 minutes

Ingredients

1 x 570ml tub peanut butter with chocolate and caramel swirl ice cream

100g dark melting chocolate

1 tsp olive oil

½ cup crushed peanuts, toasted

12 popsicle sticks

Method

Soften the tub of ice cream and spread ice cream into a small hole, round silicone mould. Insert each with a popsicle stick. Place in the freezer until hard again.

Melt chocolate and oil in a metal bowl over a saucepan of simmering water until smooth. Remove and allow the chocolate to cool but not set.

Place crushed peanuts onto a plate. One at a time, pop the popsicle out of the moulds, dip into the chocolate and then roll into the peanuts.

Place popsicle sticks onto a small, lined baking tray and put back into the freezer until set. Enjoy!