Whip eggs and sugar until the sugar no longer feels grainy, and the mixture is white.

Chop the Daim into small pieces and add to the mixture.

In a new bowl, whip the cream until it just begins to thicken, but stops short of forming whipped cream; it should remain light and airy.

Gently fold the whipped cream into the bowl with Daim, eggs, and sugar.

Now fill either popsicle molds or an old ice cream container with the mixture.

Let it sit in the freezer for ideally up to 12 hours.

Check on it and see if it’s ready.

If desired, decorate your popsicles with melted chocolate and sprinkles. 

Enjoy?