caramel swirl popsicles

  • 1 cup (250ml) milk
  • 1¼ cups (310ml) single (pouring) cream 
  • 2 tablespoons malt powder 
  • ¼ cup (40g) icing sugar 
  • ¼ cup (60ml) caramel topping 
  • 2 tablespoons single (pouring) cream, extra
  1. Place 8 x ⅓-cup-capacity (80ml) popsicle moulds in the freezer to chill. Place the milk, cream, malt powder and sugar in a medium bowl. Whisk until the sugar has dissolved and set aside. 
  2. Place the caramel and extra cream in a small bowl and mix to combine. Using a teaspoon, drizzle the caramel down the sides of the frozen moulds. 
  3. Divide the milk mixture between each mould, insert popsicle sticks and freeze for 4–5 hours or until frozen. Remove the popsicles from their moulds+ and serve. Makes 8.
RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

Tags: caramel, ice-cream,

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox