Christmas Ice Cream Pops

1. 1

   Use fingers to lightly oil two 14-cube ice cube trays. Line a small baking pan with parchment paper.

2. 2

   Working quickly, combine ice cream and Christmas pudding in a medium bowl. Press mixture into ice cube trays. Freeze for 2 hours or until firm. Release cubes onto the prepared pan; freeze for 30 mins.

3. 3

   Meanwhile, to make chocolate curls, slightly warm chocolate block between your hands. Drag blade of a sharp vegetable peeler evenly down the side to give a handful chocolate curls. Transfer to an airtight container.

4. 4

   Chop remaining chocolate. Stir 1/2 the chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don't let water touch base of bowl).

5. 5

   Working quickly, insert cocktail picks into ice cream cubes. Dip half the ice cream pops, one at a time, into melted chocolate until covered. Return to parchment paper-lined tray. Freeze until ready to serve.

6. 6

   Repeat melting and dipping with remaining chocolate and ice cream pops. Freeze until ready to serve. Place pops in paper liners. Sprinkle with chocolate curls.

No additional tips available.