Choc ices

A number of other components, such as chocolate, fruit, nuts and bakery products are used to add value and interest to ice cream or to make products such as choc ices and ice cream cones. 

External coatings, for example for choc-ices, where it gives a clean and easy to hold surface, and chocolate-coated stick products. 

Single-serve products, such as cones, ice creams or ice lollies on sticks and choc ices, that are bought singly from a shop or ice cream van, or in multi-packs from a supermarket. These are often described as impulse (because they are often bought on impulse) or novelty products (because manufacturers usually introduce new products or variants each year to maintain consumer interest through novelty). 

The use of wooden sticks for ice cream and water ice products dates back to 1921. For many years, most stick products were ice lollies, and most bars were couverture coated ice creams ( choc ices ). Today the variety is much greater and ice cream, water ice and milk ice are sold in a number of different formats. For example, premium chocolate-coated ice creams are now often produced as stick products, and water ices are sold in tubes. Two main processes, moulding and extrude and cut are used to produce stick products. Tubes use the package as the mould and bars are made by extrude and cut. Bars and stick products are often coated with chocolate or couverture, and sometimes also dry pieces such as nuts. 

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