Ingredients
2L vanilla ice-cream, softened
1 cup frozen raspberries
2/3 cup mixed nuts, toasted and chopped
150g dark chocolate, finely chopped
2 Tbsp craisins, finely chopped
Finely grated zest of 1 orange
1 tsp sea-salt flakes
1 cup white chocolate melts
24 Chocolate Ripple biscuits
36 mini red M&M’s
12 lolly spearmint leaves, halved horizontally
Method
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Line a 20 x 30cm rectangle slice pan with plastic wrap. In a large bowl, combine ice cream, berries, nuts, chocolate, craisins, orange zest and salt, and gently fold together. Spoon mixture into prepared pan and smooth top. Cover and freeze for 2-3 hours or overnight.
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Melt white chocolate in a microwave-safe bowl on HIGH (100%) in 15-second bursts, until smooth. Arrange 12 biscuits on a tray. Drizzle melted white chocolate on top of one biscuit (decorate one at a time, as the chocolate sets quickly). Using a small spoon, gently push on chocolate to form a pudding look. Press 3 red M&M’s and 2 green spearmint leaf halves into top to create holly. Set aside until firm. Repeat with remaining biscuits, chocolate and lollies.
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Flip ice-cream onto a board and remove plastic wrap. Using a 7cm round cookie cutter, cut 12 rounds from slab (refreeze offcuts to use for snacks). Arrange rounds on top of undecorated biscuits and sandwich with decorated biscuits. Serve.
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