- 30 min
- Freeze overnight
Line 1.5L capacity loaf tin with plastic wrap, ensuring the plastic wrap hangs over the sides of the tin. Set aside.
Scoop vanilla ice cream out of packaging and cut into small chunks. Place in bowl of a stand mixer fitted with a whisk attachment and beat until the ice cream has softened. Mix in Bubblegum Flavour. Place ¼ of the bubblegum ice cream mixture into the bottom of the lined tin, level, and place in the freezer.
Divide remaining ice cream evenly into three bowls, place the bowls in freezer and remove them one at a time to colour with food colour gel.
Remove the tin from the freezer and add a coloured layer, freeze for 5 minutes, and repeat until all layers have been added. If any of the bowls of ice cream become too frozen, leave out to soften a little before adding to the loaf tin. Cover completely with plastic wrap.
Using a marker on the plastic wrap, mark a spot for each ice cream stick. Use 12 sticks in two rows of six. Use a sharp knife to pierce the wrap in 12 places and push wooden ice cream sticks through the plastic wrap. Freeze overnight.
To serve, remove ice cream from tin by lifting the plastic wrap. Using a hot knife, slice into 6 even slices, then cut each slice in half to create 12 individual ice creams.