Gelollies

Gelollies

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

These are simple to do and the possibilities are endless. Silicone moulds are available in an array of sizes and shapes, with the wooden sticks to fit. Some moulds come with a tray – if not, use a freezerproof board.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Choose your flavour and churn your ice cream. It needs to be a fairly thick consistency, but not so solid that you have to push it into the mould. If the consistency is too runny it will seep out of the hole where the stick goes and if too solid the shape will not be smooth.
  2. If you are using a ripple, be sparing with it when making the ice cream as this will not freeze. If you are using the salted caramel it works really well if you put a small spoonful of the fleur de sel caramel sauce in the middle. Be neat filling the moulds and wipe across with a spatula to get a really smooth finish. Always add your ripples or toppings before freezing.
  3. You can also sprinkle fine nut brittle or drizzled melted and cooled chocolate in a pattern across the bottom of the mould before filling it.
  4. Once your ice creams are frozen, you can unmould them and dip in chocolate, or drizzle chocolate over them, pretty much whatever you fancy.
  5. It is much easier to keep them frozen when decorating if you have them on a tray that has also been in the freezer.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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