• Coco pops & chocolate milk (x3)
  • 150 grams coco pops, plus 50 grams
  • 450 millilitres whole milk
  • 100 grams condensed milk
  • Coffee & milk (x3)
  • Milk layer
  • 200 millilitres milk
  • 80 millilitres condensed milk
  • 1/8 teaspoon vanilla extract
  • Coffee layer
  • 130 millilitres coffee, chilled
  • 70 millilitres whole milk
  • 3 tablespoons condensed milk
  • Granola, yoghurt & berries (x2)
  • 250 grams greek yoghurt
  • 100 grams condensed milk
  • 50 grams raspberries or strawberries
  • 50 grams granola


  1. Place the 150 grams coco pops in a large bowl and pour over the milk. Leave the infuse for 10 minutes then pour through a sieve, reserving the milk. Discard the coco pops. Add the condensed milk to the chocolate milk and stir to combine then pour into 6 ice lolly moulds. Freeze until firm but not frozen, about 2 hours then add 10 grams of coco pops to each mould and stir through the nearly frozen liquid. Doing it this way means you can disperse the coco pops throughout the ice lolly. Insert lolly sticks and leave to freeze until completely firm.
  2. For the milk layer; whisk the ingredients together in a measuring jug until combined. Divide between 6 ice lolly moulds. Freeze until firm but not frozen, about 2 hours then insert lolly sticks.
  3. For the coffee layer; whisk together cold coffee, milk and sweetened condensed milk in a measuring jug until well combined. Pour into moulds over the milk layer, dividing evenly. Freeze until completely frozen.
  4. Mix together the yoghurt and condensed milk in a large bowl then add the berries and granola and stir through to combine. Divide between 6 ice lolly moulds and insert lolly sticks. Freeze for 4 hours or until completely frozen.