Use your favourite ice-creams to create your own versions of these ice-cream pops!
The ingredient of Mini Neapolitan Ice Pops
- 500ml belgian chocolate ice cream
- 500ml vanilla bean ice cream
- 500ml raspberry cookie cream ice cream
- pink liquid food colouring
- 1 1 2 cups nestlu00c9 bakers choice dark choc melts
- 1 cup desiccated coconut toasted
The Instruction of mini neapolitan ice pops
- grease two 4cm deep 8cm x 25cm bar cake pans line bases and sides with baking paper extending paper 5cm above edges of pans
- place chocolate ice cream in a bowl set aside for 10 minutes to soften ice cream should not be melted divide evenly among prepared pans freeze for 10 minutes
- meanwhile place vanilla ice cream in a bowl set aside for 10 minutes to soften ice cream should not be melted spoon evenly over chocolate ice cream in pans freeze for 10 minutes
- repeat with raspberry cookie cream ice cream tinting with pink food colouring insert ice cream sticks 2cm apart into ice cream freeze for 6 hours or overnight
- place chocolate in a microwave safe bowl microwave on high 100 stirring with a metal spoon halfway through for 1 to 1 1 2 minutes until melted and smooth
- using baking paper lift ice cream bars from pans cut into slices between sticks serve with melted chocolate and coconut for dipping see notes
Nutritions of Mini Neapolitan Ice Pops
calories: 175 187 caloriescalories: 10 7 grams fat
calories: 8 3 grams saturated fat
calories: 17 2 grams carbohydrates
calories: n a
calories: n a
calories: 2 4 grams protein
calories: 8 milligrams cholesterol
calories: 29 milligrams sodium
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calories: nutritioninformation