METHOD

1. Place the coffee, sugar and maple syrup in a small saucepan over low heat. Bring to a simmer and cook for 2 minutes or until syrupy. Set aside to cool. 
2. Place the ice-cream in the bowl of an electric mixer and beat on low speed until softened. Add the coffee syrup and gently fold to swirl into the mixture. Spoon into 8 x ⅓-cup-capacity (80ml) popsicle moulds, insert popsicle sticks and freeze for 8 hoursor overnight. Run the popsicle moulds under hot water for 10 seconds to remove, then place popsicles on a large baking tray lined with non-stick baking paper. Freeze until needed. 
3. Place the white chocolate and 2 tablespoons of the oil in a bowl and mix until smooth. Place the milk chocolate and remaining oil in a separate bowl and mix until smooth. Set aside until mixtures cool to room temperature. Pour both chocolate mixtures into a larger bowl at the same time (but don’t mix together). Working quickly, dip the popsicles in the chocolate to create a swirl effect. Serve immediately or freeze until ready to serve. Makes 8

TIPS
+ We used silicone popsicle moulds to make these ice-creams, which makes them easier to remove once frozen. They are available at most cookware stores. You can use whatever moulds you have on hand, just run the moulds under  warm water for 10 seconds to loosen when removing.

+ For these recipes, we’ve given both a volume measurement and gram weight of ice-cream. We recommend using the volume measurement as an indicator of how much ice-cream you’ll need when at the supermarket. Once you’ve started the recipe, it’s best to weigh out the ice-cream to the exact gram weight given to ensure your mixture creates the correct number of ice-creams.

+ Roughly chop the ice-cream so it mixes and softens evenly.

+ When coating the ice-creams in the melted chocolate, gently tap to remove any excess.

Photography: William Meppem