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
75 g raspberries, fresh or frozen
1 Tbsp. golden syrup
For the peanut butter ice cream
125 g smooth peanut butter, we used Skippy
125 g Carnation caramel
250 ml double cream
1 tsp. vanilla bean paste
For the coating
200 g milk or dark chocolate, chopped
2 Tbsp. coconut oil
1 -2tbsp salted peanuts, finely chopped
2 tsp. 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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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
