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This sweet and slightly salty coconut ice cream is made extra delicious with a crunchy dark chocolate shell! 

If you don't have popsicle moulds, you can pour the mixture into glasses and once slightly frozen, place the popsicle sticks in the centre (this will help them stay upright). 


Makes approximately 10 - 12 popsicles


200ml cream
200ml good quality coconut cream
250ml sweetened condensed milk
80 grams dessicated coconut, toasted
1/2 teaspoon vanilla extract
1/2 teaspoon salt

200 grams good quality chocolate
50 grams shredded coconut, toasted


In a large bowl, combine cream, coconut cream, sweetened condensed milk, toasted dessicated coconut, vanilla and salt.

Pour into popsicle moulds, add popsicle sticks and freeze for 6 hours or overnight.

Once frozen, line a baking tray with baking paper.

Melt chocolate in a bowl over simmering water. Set aside to cool.  

Remove popsicles from moulds, I run them under warm water for a minute to loosen them up, and quickly dip into the melted chocolate. Sprinkle over threaded coconut and place on lined baking tray. Place the tray in the freezer for one hour or until chocolate has hardened.