Love Splice ice-creams? Well these amazing DIY versions are just for you - and you'll be making them all summer long!
450g can crushed pineapple in syrup
¼ cup fresh-squeezed lime juice
¼ cup icing sugar mixture
½ cup coconut milk
½ cup sweetened condensed milk
¾ cup thickened cream
Place undrained pineapple, juice and sugar in a blender. Blend until smooth.
Divide mixture evenly among 10 ice-pop moulds (100ml-capacity). Freeze for 1 hour, or until just frozen.
Beat coconut milk, condensed milk and cream in a small bowl of an electric mixer until thick.
Pour over frozen pineapple mixture in moulds. Insert sticks. Freeze overnight.
To serve, run moulds under warm water for a couple of seconds to remove popsicles.
TIP! A range of ice-pop moulds are available from department stores, kitchen shops and online. You will need 2 limes for this recipe.