Grease two 3cm-deep, 20cm x 30cm (base) lamington pans. Line base and sides with baking paper, allowing 2cm overhang on all sides.
Make stars: Combine ice-cream, Cherry Ripe and essence in a bowl. Tint pink with food colouring. Mix to combine. Spread into 1 prepared pan. Cover surface with plastic wrap. Freeze overnight.
Make trees: Combine ice-cream, choc chips and essence in a bowl. Tint green with food colouring. Mix to combine. Spread into 1 prepared pan. Cover surface with plastic wrap. Freeze overnight.
Line a tray with baking paper. Using an 8cm star-shaped cutter, cut stars from strawberry ice-cream mixture. Place on tray. Using a small knife, make a slit at base of each star. Insert 1 paddle pop stick into each slit. Freeze for 4 hours or overnight. Repeat with peppermint icecream, using an 8cm tree-shaped cutter.
Place choc melts in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside to cool slightly.
Place chocolate in a small snap-lock bag. Snip 1 corner from bag. Working quickly, pipe chocolate onto ice-creams to decorate. Freeze for 1 hour or until set. Serve.
