Ice Cream With Coconut And White Chocolate Bark - cooking recipe

Ingredients

3 cups pink and white marshmallows, coarsely chopped
1 1/2 cups red raspberry gummy candies, coarsely chopped
1/3 cup shredded coconut, toasted
9 oz white chocolate, melted, plus 4 oz extra, melted
8 cups vanilla ice-cream, softened slightly

Preparation

Grease and line base and sides of an 8 x 4 inch (base measurement) loaf pan with parchment paper, extending paper at long sides for handles.
Combine marshmallows, gummy candies and coconut in a bowl. Working quickly, stir in melted white chocolate until combined. Spread mixture into prepared pan and level the top. Chill white chocolate bark for 2 hours or until set. Coarsely cut into 1/2 inch pieces.
Line 10 holes of 2 x 6-hole (3/4 cup) deep muffin trays with plastic food wrap. Place ice-cream in a large bowl. Stir in two-thirds of the white chocolate bark pieces. Spoon mixture into prepared holes, pressing down firmly. Freeze for 3 hours or until firm.
Turn out the ice cream molds onto a clean board. Discard plastic food wrap. Transfer to serving plates. Drizzle with extra melted chocolate. Top with remaining white chocolate bark.