In a small bowl, mix the cornflour and creme fraiche. Slowly mix in a few tablespoons of the milk until the mixture is fluid then set aside.
Place the remaining milk in a medium pot along with the cream, malted milk powder and sugar. Whisk this mixture over a medium heat until the sugar has dissolved. Pour the cornflour mixture into the pot and continue to cook over a medium heat, stirring constantly, until the mixture has thickened slightly. Stir in the vanilla and chill the mixture until completely cooled (I like to transfer the mixture into a large jug to save space in the fridge).
Churn the mixture in an ice cream maker according to the machine's instructions. Once churned, transfer the gelato to a freezer safe container.
Make the 'stracciatella' mixture by melting together the 1 oz of chocolate and 1 tsp of vegetable oil. Drizzle some of this mixture over the churned gelato. Freeze the gelato for a minute so the chocolate sets, then stir it to break up the chocolate layer. Repeat the drizzle/freeze/stir until all the mixture has been stirred in.
Scoop the gelato into popsicle moulds and insert a popsicle stick (see notes for the mould I used). Freeze overnight until solid.
Make the dipping mixture by combining the 3 oz of chocolate and 2 tbsp of coconut oil in a small pot. Heat and stir over a low heat until just melted. Run the mould under hot water to loosen, then remove the pops and dip, one by one, into the dipping mixture. Set onto a plate or baking tray lined with baking paper, sprinkle with decorations and freeze again until the chocolate has set.