Ingredients
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250 g macadamia nut cookies (no choc chips)
2 liters vanilla ice cream, softened
90 g white chocolate, chopped
1/2 cup unsalted macadamia nuts, chopped
1/4 cup shredded coconut
1/3 cup chopped strawberry red licorice
1/3 cup chopped apple licorice (I always use Darrell Lea brand)
125 g fresh raspberries
icing sugar, for dusting
Preparation
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Grease a 7cm deep, 9cm x 25.5cm (base) loaf pan, Line base and sides with greaseproof paper, allowing a 5cm overhang at both ends.
Break cookies into small pieces. Combine ice cream, cookies, chocolate, nuts, coconut and licorice in a bowl.
Spoon into prepared pan. Level top with a spatula, making sure to pack it down well, to avoid air pockets forming.
Cover and freeze overnight, or until firm.
To serve: Stand at room temperature for 5 minutes to soften slightly before turning on to a plate. Top with raspberries, sprinkle with icing sugar. Cut into slices with a hot knife.
Enjoy.
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