Berries crumble ice pops
Made from sweetened condensed milk and Crunchie, this creamy raspberry ice-block will be a favorite with young and old.
- 50g honeycomb chocolate bar, chopped
- 1/2 x 395g can sweeten condensed milk, chilled
- 125g raspberries
- 6 Malt’O’Milk biscuits
- 2 tablespoons honey
- 300ml thickened cream
- Select all ingredients
Using an electric mixer, beat milk, cream, and honey in an exceedingly medium bowl till soft peaks type and mixture is thick (do not over-beat).
Place raspberries in an exceedingly tiny bowl. Roughly crush with a fork. Fold crushed raspberries into cream mixture. Spoon mixture equally among twelve x 1/3-cup-capacity ice-block molds. Insert sticks. Freeze for six hours or till frozen.
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Place biscuits and honeycomb in an exceedingly tiny kitchen appliance. method till nely sliced. Dip molds Brie y in quandary. take away ice- blocks from molds. Sprinkle ice-blocks with crushed biscuit mixture. Serve forthwith.
You’ll want twelve ice-cream sticks for this instruction.
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