A decadent ice lolly is within your grasp; if you don’t have a blow torch, use the flame of your gas stove or heat your oven to grill and hold the lolly directly under the heat until browned.
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 1 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 296 |
| Fat | 12g |
| Saturates | 7g |
| Protein | 4g |
| Carbs | 44g |
| Sugars | 43g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace half the blueberries and half the ice cream in a blender and blitz until smooth. Strain the mixture through a fine mesh sieve.
Divide the remaining ice cream between ice lolly moulds and swirl in the blueberry mix using a chopstick. Divide the rest of the whole berries between the moulds and freeze for at least 4 hours, or until hardened.
When ready to serve, place the egg whites, at room temperature, in a medium-sized bowl. Using a hand mixer, whip the whites until soft peak stage. Add the sugar gradually while whisking until the mixture is stiff and glossy.
Spread or pipe the meringue mixture to cover the outside of the popsicles completely.
Use a blowtorch to toast.
Serve immediately.
