For the fruit ice cream, blitz the frozen fruit in a high-power blender or food processor until smooth (add a little coconut milk or yogurt if you are struggling to get it to soft-scoop consistency). Freeze for at least 30-60 minutes, or until hardened slightly but still scoopable.

Scoop your chosen ice cream into mini popsicle/ice lolly moulds (we LOVE this one) until full. Add popsicle sticks and put back in freezer for 30-60 minutes, until hardened (please note, the sugar free vanilla ice cream doesn't harden fully, it will always be fairly scoopable. Gently remove from the moulds (the vanilla ice cream will be harder to remove - I find using a palette knife to help it along useful, and I return it to the freezer for longer if it feels too soft). Melt the chocolate with the coconut oil in the microwave until just melted (I like to take it out when it still has a few small bits of chocolate and stir until melted so it's nice and shiny). Spoon over the ice cream lollies (I find I can dip the fruit ice cream but the vanilla is softer and needs gentler treatment so spooning it over is best). Quickly add coconut or nuts, if using, before the chocolate hardens (it sets very quickly). Return to the freezer for 5 minutes, then serve straight from the freezer.