Ingredients

The following ingredients have 4 Servings
  • 80 grams blueberries
  • 45 grams caster sugar
  • 2 tbsp water
  • 150 ml double cream
  • 125 ml full fat milk
  • 0.5 tsp vanilla extract
  • 0.5 tsp vodka ((optional))
  • 100 grams white chocolate
  • 1 tsp coconut oil
  • 1 tbsp hundreds and thousands sprinkles (to decorate )

Instruction

  • Heat blueberries, caster sugar and water together in a small saucepan until simmering. Cook until the blueberries have broken down somewhat. Remove from heat and puree. Set aside to cool.
  • Add the double cream and milk to a small blender with the whip attachment, and whip until thick. Alternatively, whisk with a hand whisk and elbow power.
  • Stir in the cooled blueberry mixture, the vanilla and the vodka if using.
  • Spoon into four ice lolly moulds and freeze for half an hour before inserting wooden lolly sticks. Freeze until solid.
  • Break the white chocolate into pieces and place into a small heatproof bowl along with the coconut oil. Suspend over a pan of barely simmering water until melted. Allow to cool to room temperature.
  • Loosen the ice cream lollies from the moulds by running under cool water.
  • Dip the ends of the creamy blueberry ice lollies into the white chocolate mixture and transfer to a silicone mat or piece of greaseproof paper. Decorate with the sprinkles before the chocolate sets.
  • These ice cream lollies will keep for up to a week in the freezer in a freezerproof container.