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Choc Berry Pops

Servings 8


Berry Ice Cream

  • 400 ml coconut cream
  • 6 tsp Melrose Health Essential Reds blend
  • 1 lge ripe banana omit for low carb option
  • 4 tbs collagen optional

Choc Dip

  • 100 g Cacao butter melted
  • 1/2 cup Melrose Health Chocolate Hazelnut Spread


  1. In a food processor or blender blend together all the Berry ice cream ingredients until smooth then pour into popsicle moulds and pop into the freezer to set for 6-8 hours.

  2. When your ice creams are frozen prepare the chocolate coating. Add the mellted cacao butter and hazelnut choc spread to your food processor and blend until smooth. 

  3. Transfer to a small bowl. Remove your ice creams one by one from the moulds, dip into the melted chocolate and lay on a baking paper lined tray. Pop back into the freezer until ready to eat.