200g (7oz)chocolate(I used a combination of milk and dark chocolate)
3tbspcoconut oil
Instructions
I assembled my popsicles in paper drink cups but use popsicle moulds.
Soften the ice cream and chop the brownies into bite-size pieces.
Layer the ice cream, brownies and chocolate fudge sauce then insert a popsicle stick and place in the freezer to freeze for at least 6 hours but ideally overnight.
Once the popsicles are frozen, melt the chocolate and coconut oil together in a heatproof bowl in the microwave oven.
Carefully remove the ice cream popsicles from the moulds. I simply cut the paper cups off of the popsicles. If you're using popsicle moulds, dip them briefly into hot water.
Dip each popsicle into the magic shell coating, allow to harden then serve.