Rainbow choc-pops Photo: Jennifer Soo
With a little inspiration, imagination and forward planning, a day involving screaming hordes of children in summer can be fun.
- 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.