Form ice-cream into small balls with a scoop or spoon and place on a lightly greased metal tray. Push a paddle pop stick into the centre of each one and freeze.

Melt chocolate in microwave or on top of a double boiler and cool to desired consistency.

Swirl ice-cream balls through cooled melted chocolate and quickly dip in a plate of small sweets*.

Return to freezer until ready to serve. Can be made several days ahead.

Makes 12.

 * sprinkles and small decorative sweets can be found at most supermarkets, or try cake decorating shops.