• About 3.5 oz (100 g) nougat
  • Freshly made vanilla ice cream (see page 140)
  • 3.5 oz (100 g) chocolate to garnish

Freeze some ice cream molds. Cut the nougat lengthwise into 6 equal pieces.

Cut each piece in half and sandwich the popsicle sticks between the pieces of nougat. Place in the freezer.

Pour the freshly made vanilla ice cream into the ice cream molds, until each mold is about halfway full.

Press the frozen nougat ice cream sticks into the container and remove any excess ice cream with a spatula.

Return the ice cream molds to the freezer and let chill for about 3 hours.

Carefully melt the chocolate in the microwave oven on low power, stirring occasionally.

Remove the ice cream from the molds by warming the molds with your hands. Place the ice cream pops on parchment paper and pipe the melted chocolate over them.

Return to the freezer for a few minutes before serving.