All kids love an ice-cream and what better way to amuse those little monkeys, than teaching them to make their very own choc ice pops! This simple, quick method can be made in minutes. What’s more, if you make enough, you can use the left overs for a refreshing chocolate milkshake while you wait for those pops to freeze!
Macabella Cocoa and Macadamia Spread
My choice of chocolate spread is Macabella. As a chocolate spread, Macabella is high quality and luxurious, but at a reasonable price. This delectable spread was launched in the UK in 2016 after winning Product of the Year in the Spreads Category in Australia. Since then, it has dramatically increased in popularity.
Macabella is the first of it’s kind in the UK, featuring the highest percentage of nuts in the supermarket spreads category. On average, Macabella has a minimum of 19.5% macademia nuts in every jar of Macabella Crunch and 15% in Macabella Velvet.
Macabella Choc Pops
1 Jar of Macabella
1 Pint of Semi Skimmed Milk
What You Need:
Ice Lolly Moulds
1 – Scoop the contents of the Macabella jar into your blender. We have decided to use Macabella Velvet.
2 – Pour in the milk. Place the lid on and blend at full speed for about 50 seconds.
3 – Check all is blended together and the milk is a chololatey, brown colour.
4 – Pour into the mould carefully and place in the freezer for approximately 6 hours.
5 – We used the left overs for some chocolate milkshakes while we waited on the pops to freeze!
6 – After 6 hours take from the freezer and enjoy! They’re delicious!
For more information about Macabella or for more great recipe idea, just visit http://www.macabella.com