Ingredients (10)
- 200ml tub Bulla Dollop Cream
- 125ml (1/2 cup) sweetened condensed milk
- 2 tsp finely grated lime rind
- 1 tsp lime juice
- 200ml tub Bulla sour cream
Mojito Ice
- 160ml (2/3 cup) white rum (Bacardi)
- 100g (1/2 cup) caster sugar
- 160ml (2/3 cup) fresh lime juice
- 125ml (1/2 cup) water
- Small fresh mint leaves
Method
- Step 1 Place dollop cream and condensed milk in the bowl of an electric mixer. Beat on medium-high for about 2 minutes or until thick and creamy. Add rind, juice and sour cream. Beat for a further 30 seconds until just smooth. Transfer mixture to a jug and pour into 10 ice-block moulds until they are two-thirds full. Place paddle pop sticks in position. Freeze for 2-3 hours or until firm.
- Step 2 Meanwhile, to make Mojito ice, combine the rum, sugar, lime juice and water in a small pan over a low heat. Stir for 3-4 minutes until the sugar is completely dissolved. Bring to boil, reduce heat, simmer for 2-3 minutes. Remove from heat, cool completely. Strain mixture into a jug.
- Step 3 Remove ice-block moulds from the freezer. Add some mint leaves to each one. Top with lime mixture. Return to freezer and freeze overnight until completely firm.
- Step 4 Run a warm cloth or a little warm water over the outside of the moulds. Loosen gently with the stick and remove ice-creams. Serve.