1 litre of white chocolate and raspberry gelato (or similar flavour of gelato or ice-cream of your choice)
1kg white couverture chocolate
100ml cacao butter or vegetable oil
50ml red food colouring
Soften the white chocolate and raspberry gelato in a stand mixer using a paddle or with a hand mixer.
Spread evenly into ice-cream moulds and place ice-cream sticks in.
Freeze overnight or 24 hours until fully solid. (If you don’t have ice-cream moulds then use ice cube moulds).
Melt the couverture and cacao butter or oil together in the microwave and heat until 45˚C.
Dip the prepared ice-cream into the chocolate mixture, making sure the excess chocolate mixture drips off. Place the ice-creams onto a lined baking tray.
Sprinkle the red food colouring on top and place into freezer till required.