Line a straight-sided loaf tin with cling film. Allow the ice cream to soften a little, then using a rubber spatula fill the tin with the ice cream evenly. Freeze for two hours.

Tip out the cream and cut into 1cm-thick slices. Put a popsicle stick in each block (about halfway in and halfway out) and place on a parchment lined baking tray. Return to the freezer overnight.

Gently melt the chocolate over a double boiler, stirring occasionally. Add the coconut oil and remove from the heat.

Remove ice cream blocks from the freezer and dip each one into the chocolate coating.

Decorate as desired and return to the freezer on the parchment lined tray until ready to serve.