The next part of the summer ice lollies series is my favourite hot chocolate flavour combination during wintertime. You can freeze a creamy hot chocolate and it surprisingly gives a wonderful texture to your ice lollies. I'd give up all the Magnums just for this Spicy Chocolate Ice Lolly!

You can prepare about 4-5 ice lollies from the following ingredients.


Ice lolly base

  • 250 ml double cream
  • 100 g milk chocolate
  • 1 tbsp cinnamon
  • 3 tbsp condensed milk or honey
  • Half tonka bean, grated

Biscuit base

  • 6 cocoa biscuits
  • 2 tbsp butter, melted
  • 1 tsp cinnamon

Serving (optional)

  • Cocoa biscuit crumble
  • Dark chocolate sauce
  • Chocolate chunks
  • Bronze sprinkles


Ice lolly base

  1. Melt the chocolate completely in the double cream, on medium heat.
  2. If it’s too thick, just add some whole milk.
  3. Remove the pot from the heat and incorporate the cinnamon and condensed milk and grate some tonka bean straight in the pot.
  4. Let it cool down to room temperature.

Biscuit base

  1. Combine the ingredients in a food processor.


  1. Fill the ice lolly moulds with the ice lolly mixture, but leave the top half-inch empty.
  2. Add the biscuit base on top, be careful, do not let it sink too much into the ice lolly mixture.
  3. Insert the sticks carefully.
  4. Freeze it for at least 4-5 hours (I normally freeze them overnight).
  5. Serve it on biscuit crumble, pour chocolate sauce on top then add a slice of lemon.
Spicy Chocolate Ice Lolly Recipe - Photo by © Reka Csulak

Spicy Chocolate Ice Lolly - Photo by © Reka Csulak

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