For the ice cream
For the dark chocolate dip
To make the ice cream, whisk the double cream and carefully pour the coconut cream into the double cream gradually until thick and creamy. Stir in the vanilla and condensed milk together until smooth and thickened slightly.
Fold in the whipped cream, then pour into lolly moulds. Insert wooden popsicle sticks and freeze for about 4 hours, or until firm.
Make the dip by melting the dark chocolate and coconut oil in a bowl over a saucepan of gently simmering water until melted and smooth.
Allow to cool slightly then pour into a drinking glass or jug (to allow for easy dipping)
Dip the ice cream mould briefly in hot water to remove the lollies then dip into the melted chocolate.
Place on a tray lined with baking paper, sprinkle with raspberries and coconut and quickly put them back in the freezer until firm.