3 x 210g packets Arnott’s Iced VoVo biscuits
1L vanilla ice-cream
250g block cream cheese, chopped, at room temperature
⅓ cup icing sugar, sifted
½ cup shredded coconut, toasted
Raspberries, to serve
3 cups (about 350g) frozen raspberries
¼ cup caster sugar
To make the raspberry coulis, combine raspberries and caster sugar in a medium saucepan over low heat. Stir until sugar is dissolved. Bring to the boil. Boil for 5 minutes, or until thickened slightly. Remove from heat. Strain into a bowl, discarding seeds. Cool to room temperature.
Grease a 20cm square cake pan. Line base and sides with baking paper, extending paper 4cm above pan edges. Arrange half of the biscuits, icing-side down, over base of pan in a single layer, trimming as necessary to fit neatly.
Remove ice-cream from freezer and allow to stand for 10 minutes, to soften slightly (don’t allow ice-cream to melt).
Process cream cheese and icing sugar in a food processor until smooth. Add softened ice-cream. Process until combined. Return to bowl. Stir in coconut. Add half of the raspberry coulis and fold gently to create a rippled effect (don’t overmix).
Dollop ice-cream mixture over biscuits in pan. Smooth top. Arrange remaining biscuits on top, in a single layer, icing-side up. Cover with plastic wrap. Freeze for 6 hours, or overnight, until firm.
Remove ice-cream from pan, using baking paper as handles to lift. Using a large, hot, dry knife, slice in between biscuits to create individual sandwiches. Drizzle with remaining raspberry coulis and top sambos with raspberries. Serve.