- 2 cups full cream milk
- 2 tablespoons sugar
- 2 tablespoons cornflour
- 2 tablespoons cocoa
Heat the milk and sugar together in a small saucepan, stirring to dissolve the sugar.
Whisk in the combined cornflour and cocoa and continue to whisk until the mixture boils and thickens. Allow to cool a little and then pour into paddlepop molds.
Once the mixture has cooled to room temperature then freeze for 4 hours or until set.