Wow your friends with these indulgent but incredibly easy lollies made with a no-churn peanut butter ice cream rippled with fresh raspberry purée – and all enrobed in a hard shell of chocolate.
Welcome the warmer days with these nostalgic and super easy peanut butter and jelly ice cream lollies!
These go down a treat for a birthday party, or just when you feel like a sweet treat.
We've got lots more ice cream recipes if you're after something else.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
7 mins
Total Time:
37 mins
Cal/Serv:
597
Ingredients
For the ripple
75g
raspberries, fresh or frozen
1Tbsp.
golden syrup
For the peanut butter ice cream
125g
smooth peanut butter, we used Skippy
125g
Carnation caramel
250ml
double cream
1tsp.
vanilla bean paste
For the coating
200g
milk or dark chocolate, chopped
2Tbsp.
coconut oil
1
-2tbsp salted peanuts, finely chopped
2tsp.
freeze-dried raspberry pieces, optional
You will also need
6
x 80-100ml silicone lolly moulds, we used Silikomart Classic
Directions
Step 1First, make the ripple. Heat raspberries and golden syrup in a small pan over low heat, stirring until the raspberries have broken down. Turn up heat to medium and bubble hard for 2-3min, until slightly reduced and jammy. Pass through a sieve into a bowl, working the mixture well (discard seeds). Set aside to cool.
Step 2For the ice cream, in a large bowl using a handheld electric whisk, beat the peanut butter, caramel, cream and vanilla until the mixture holds firm peaks.
Step 3Spoon half the ice cream mixture into the lolly moulds, pressing it down to avoid air holes (see GH Tips). Dot over most of the raspberry purée, then spoon over the remaining ice cream and smooth to level. Dot over remaining purée and swirl gently with a cocktail stick. Insert lolly sticks as directed and freeze for at least 8hr, ideally overnight, until solid.
Step 4For the coating, line a baking sheet with baking parchment. Melt chocolate and oil in a heatproof bowl set over a pan of barely simmering water. Remove bowl from heat and set aside to cool to room temperature. Pour into a small jug, pint glass or other narrow vessel tall enough to fit a lolly vertically.
Step 5Remove lollies from moulds and dip, one at a time, into the melted chocolate to coat, tilting the jug/vessel to completely coat the lolly. Allow excess chocolate to drip back into the jug/vessel then quickly sprinkle with the chopped nuts and/or raspberry pieces, if using. Place on the lined sheet to set. Serve immediately or return to the freezer.
To store: Once the chocolate has set hard, pack the lollies into a freezer-proof container, separated with layers of baking parchment. Freeze for up to 1 month.
GH Tips:
• If your lolly moulds are vertical, at step 3, ¼ fill each mould with ice cream mixture, drizzle over a little raspberry purée, and repeat to fill. Insert lolly sticks as directed and freeze.
•Dipping to cover always requires more chocolate than you’ll use. Pour any leftover on to a lined baking sheet, sprinkle with extra toppings and leave to set. Break into shards for homemade chocolate bark.
Per ice lolly:
Calories: 597
Protein: 10g
Total fat: 47g
Saturates: 26g
Carbs: 31g
Total sugars: 30g
Fibre: 2g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
