METHOD

1. Place the sugar in a small saucepan over medium heat. Cook for 12–14 minutes or until deep golden in colour, swirling the pan occasionally. Working quickly, fold through the puffed rice and pour onto a baking tray lined with non-stick baking paper. Allow to cool completely. Finely chop and set aside. 
2. Place the ice-cream in the bowl of an electric mixer and beat on low speed until softened. Add the dulce de leche and the chopped puffed rice crunch, and gently fold to swirl through. Spoon into 6 x ⅓-cup-capacity (80ml) popsicle moulds, insert popsicle sticks and freeze for 8 hours or overnight. Run the 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 chocolate and oil in a medium bowl and mix until smooth. Set aside until the mixture comes to room temperature. Working quickly, dip the popsicles halfway into the chocolate and place on the baking tray. Sprinkle immediately with salt. Serve immediately or freeze until ready to serve. Makes 6.

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