FREEZE AHEAD
Get ahead and make yourself ice queen (or king) of the ice-cream cake! Freeze this choc-coffee freezer treat up to 1 month ahead. Decorate with whipped cream and chocolate curls on the day of serving.
FREEZE AHEAD
Make the big day a cake walk! Freeze undecorated cupcakes in an airtight container for up to 3 weeks. Thaw, pipe and decorate on the day of serving.
choc-mint cheesecake ice-cream pops
makes 12 | prep 40 mins (+ 2 hours 20 mins chilling, 2 hours cooling, freezing & 20 mins thawing)
cooking 35 mins
125g Arnott's Choc Ripple biscuits
60g butter, melted
500g cream cheese, at room temperature, chopped
70g (⅓ cup) caster sugar
2 eggs
125g (½ cup) sour cream
2 tsp peppermint extract
1 tbs cornflour
450g dark chocolate melts, melted
60ml (¼ cup) canola oil
80g white choc melts, melted
Green oil-based food colouring, to tint (find at cake decorating shops or online)
Gold, silver and white star sprinkles, to decorate
35g Nestlé Peppermint Crisp bar, finely crushed
Lightly grease a 20cm (base size) round
