Step 1

Put your lolly moulds in the freezer. In a small saucepan, whisk together the sugar, milk powder, milk and golden syrup. Heat slightly, stirring, to remove any graininess from the sugar and milk powder. Pour the mixture into a bowl, then add the vanilla and salt. Cover and chill until cool.

Step 2

In a stainless steel bowl, combine the double cream, condensed milk and evaporated milk. Add the cooled sugar and milk mixture, then use electric beaters to whisk until it holds soft peaks. Set aside one third of the mixture to use in the pineapple layer. Pour 20ml of the remaining mixture into the base of each lolly mould and tap down to remove any air bubbles. Freeze for 30 minutes before adding the next layer.

Step 3

Meanwhile, make the pineapple layer by mixing all the ingredients except the food colouring together with a pinch of salt. Fold through the reserved ice cream base. Split this mixture in half and use a little yellow and green gel colouring to colour the two mixtures. Chill until ready to use.

Step 4

For the sugar syrup, put the sugar, golden syrup, 200ml water and a pinch of salt in a saucepan. Stir together, then put over a medium heat until it reaches 75ºC on a sugar thermometer.

Step 5

For the strawberry sorbet layer, mix the strawberry and apple purée with 140g sugar syrup in a large jug (you can add a few drops of red food gel colouring for a more vibrant colour). Pour half the mixture into a small jug and add a few drops of blue food gel colouring to make it purple; set aside.

Step 6

Once the white ice cream layer has set in the lolly moulds, pour about 1cm of the strawberry mixture into each of the moulds and put back in the freezer for 30 minutes.

Step 7

For the mango sorbet layer, mix the mango purée, lime juice and 60g sugar syrup in a small bowl, until well combined. Once the strawberry layer has set, pour in 1cm of the mango mixture and freeze for 25 minutes.

Step 8

Add lolly sticks to the middle of each mould and push in so they are 1cm from the base. Pour in 1cm of the yellow pineapple ice cream and freeze for 25 minutes. Then add 1cm of the green pineapple ice cream and freeze for 25 minutes.

Step 9

For the blueberry sorbet layer, mix the blueberry and apple purée with 70g sugar syrup in a small bowl, until well combined. Add a drop of blue food gel colouring for a more vibrant colour. Pour 1cm of this mixture on top of the green layer and put back in the freezer for 25 minutes. Repeat with the purple strawberry mixture, then freeze overnight.

Step 10

The next day, dip the moulds in hot water for a few seconds at a time to release the ice lollies. Put on a tray lined with baking parchment and put back in the freezer while you prepare the chocolate coating.

Step 11

Roughly chop the dark chocolate and put it in a small heatproof bowl. Melt it in a microwave in 30 second bursts, stirring between each or over a pan of barely simmering water (don’t let the base of the bowl touch the water). Once melted, stir in the oil. Remove the lollies from the freezer, then take one lolly and dip one eighth of it (the white ice cream layer) into the chocolate. Quickly cover the chocolate in 100s and 1000s and sugar star sprinkles. Return to the tray and repeat with the remaining lollies. They will set after a minute and be ready to enjoy – or can be stored frozen for up to 3 weeks.