Cadbury · Desserts
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Coating an ice cream stick in caramelised white chocolate is harder than it sounds. Caramilk has a lower melting point and a softer set than milk chocolate, so the shell here is noticeably more yielding than the Dairy Milk sticks in the same range. The centre is deliberately plain, a smooth base with no swirl or inclusion, which leaves the coating as the whole point of the thing. Full cream milk powder and cocoa butter carry the flavour, with no cocoa solids to darken it. Caramilk ran in Australia in the 1990s, disappeared, then returned in 2018 to enough demand that it stayed. The ice cream followed the block rather than the other way around. This one is sold as a single loose-pack stick rather than in a multipack.
