Ingredients

Step by step

1. Mix the evaporated milk with the double cream and pour into the moulds. Freeze for about 45 minutes until semi-frozen, then add lollipop sticks and freeze for at least 6 hours or overnight.
2. When completely firm, remove the lollies from their moulds and drizzle with the melted dark chocolate; the chocolate will set quickly on the cold ice cream. Return to the freezer, on a lined tray, if not eating immediately.
3. Crush the shortbread fingers to fine crumbs. Gently warm the salted caramel sauce until just runny (but not hot). Dip the tips of the lollies into the caramel, and scatter with the shortbread crumbs. Decorate with edible gold leaf or gold edible glitter spray if you like, and eat immediately.
   Tip

   Lolly tips

   • These recipes make 6-10 lollies, depending on the capacity of your moulds (we used ones that held around 90ml each).
   • Don’t overfill the moulds; leave about 1 cm gap from the top to make room for the stick, which will cause the liquid level to rise (the liquid will also expand slightly when frozen).
   • Leave the frozen lollies at room temperature for 10 minutes before unmoulding so they’re the perfect consistency and pop out easily. If you’re in a hurry, run the mould under warm water for 30 seconds before removing.
   • Don’t have a lolly mould? Make mini treats using ice-cube trays and cut-down lolly sticks.
   • For a selection of ice-lolly moulds and sticks, try lakeland.co.uk.