Method

• 1.
  Combine the rice malt syrup, coffee, cocoa and 1/4 cup (60ml) boiling water in a jug. Whisk to combine, then set aside to cool completely. Combine yoghurt, cream and sugar in a large bowl. Stir to combine, then set aside for 10 minutes or until sugar dissolves.
• 2.
  Place 1 tsp coffee mixture into each icy pole mould, then divide half the yoghurt mixture among moulds. Top with 1 tbs coffee mixture, then add remaining yoghurt mixture. Use a skewer to ripple, then secure tops tightly with foil. Using a small, sharp knife, cut a small hole into the foil at the centre of each icy pole and insert a paddle-pop stick. Freeze overnight or until frozen.
• 3.
  For the amaretto crumb, spread gluten-free biscuits and almonds on a baking tray lined with baking paper. Place sugar, amaretto and 1 tbs water in a small saucepan over medium heat. Cook, stirring, for 3-4 minutes until the sugar dissolves. Boil, without stirring, for 10 minutes or until golden and the syrup reaches 180°C on a sugar thermometer. Pour toffee over biscotti and set aside for 10 minutes to harden. Using your hands, break up the biscotti toffee and place in a food processor. Whiz to a fine crumb.
• 4.
  Remove popsicles from moulds and serve with biscotti crumb.