Preparation time is 30minutes
Total time is 30minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
8
- 190grams Wagon Wheel biscuits
- 2/3 cup frozen raspberries
- 500milliliter vanilla ice-cream, slightly softened but not melted
- 200grams block dark chocolate, roughly chopped
- 2tablespoons vegetable oil
- 1tablespoons shredded coconut
Nutrition per serving
1680kJ / 401Cal
1680 Kilojoules or 401 Calories
19% of daily energy intake*
Protein
5.1grams
Fat
28.6grams
Carbs
29.2grams
Sugars
13.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Wagon Wheel biscuits just got a whole lot cooler; covered in ice-cream, dipped in chocolate and left to freeze, they're a perfect summer dessert.
Method
Step 1 of 5
Grease 8 holes of an 1/3 cup-capacity muffin pan. Line each hole with two 1.5cm x 16cm strips of baking paper to form a cross. Place 1 biscuit, top side down, in prepared pan. Top each with 4 raspberries.
Step 2 of 5
Using 2 tbs of ice-cream at a time, spoon ice-cream over the biscuit and raspberries in pan, gently pressing to compact. Freeze for 4 hours or until firm.
Step 3 of 5
Working quickly, remove ice-creams from pan holes and place on a wire rack set over a baking tray. Return to freezer for 10 minutes or until firm.
Step 4 of 5
Meanwhile, place the chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stirring halfway through, or until chocolate is melted and smooth. Add oil and stir to combine. Cool for 4 minutes.
Step 5 of 5
Remove ice-creams from freezer and, working quickly, spoon 2 tbs chocolate mixture over each ice-cream to cover. Drizzle each with a little remaining chocolate to form a decorative pattern and sprinkle with a little coconut. Freeze for 2 hours or until firm. Serve.
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