You don't need an ice-cream maker for these pops from Colin Fassnidge of Sydney's 4 Fourteen. Freeze the creamy mixture in a slab, insert popsicles, dredge in praline and presto.






Skill level

Average: 5 (5 votes)


  • 95 g caster sugar
  • 10 egg yolks
  • 235 g white chocolate, finely chopped
  • 635 ml pure cream
  • 165 g smooth peanut butter


Peanut praline

  • 125 g caster sugar
  • 125 g roasted peanuts, coarsely chopped
  • finely grated rind of ½ orange

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time overnight

Whisk 600 ml of cream to soft peaks and refrigerate until required.

Combine sugar and 50 ml water in a saucepan over low heat. Stir to dissolve the sugar, then increase heat to medium-high and bring to the boil. Cook sugar syrup for  6-7 minutes or until it reaches 118ºC on a sugar thermometer.

Meanwhile, using an electric mixer, whisk egg yolks on high speed until light and fluffy. This should take 3-4 minutes. Reduce th espeed to low and add sugar syrup in a thin steady stream until completely incorporated. Increase the speed to high and whisk until cool for 6-7 minutes. Meanwhile, place chocolate in a bowl over a saucepan of simmering water and cook for 3-4 minutes or until melted and smooth. Pour into egg mixture and whisk to combine. Fold whipped cream through the chocolate mixture one-third at a time until fully incorporated. Combine peanut butter and remaining cream in a bowl. Add one large spoonful of the chocolate mixture to the peanut butter mixture and fold to combine. Add peanut butter mixture to chocolate mixture and fold with a large metal spoon to combine.

Line a 25 cm x 6 cm x 8 cm tin with plastic wrap. Pour peanut butter mixture into the tin and freeze until firm. This should take 1 hour. Remove mixture from the freezer and insert icy pole sticks at 2.5 cm intervals. Return to freezer and leave until completely frozen.

To make the praline, scatter sugar over the base of a large frying pan over medium heat, shaking to cook evenly until golden caramel colour. This should take 5–6 minutes. Stir through peanuts and orange rind with an oiled spoon then turn out onto a lightly oiled tray and set aside for 50 minutes or until set. Finely grind half the praline, in either a mortar and pestle or a food processor. Set aside. Coarsely crush the remaining praline, combine with fine praline and set aside in a bowl. 

Place a chopping board in freezer to chill 30 minutes before removing peanut butter pop. Remove pop from mould, remove plastic wrap and cut into fourteen pieces, roll each pop in praline and serve immediately or freeze for later use.



• If the pops are getting soft at any stage while cutting just return to freezer and let them firm up. The pops will keep frozen for 2 months.


You’ll find Colin Fassnidge in the kitchen at 4 Fourteen

Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. 

Hampton rectangle board from Chef and The Cook. Peacock stool from Citta Design.