Ingredients
500g vanilla ice cream, softened
½ cup fresh or frozen raspberries, lightly crushed
1 tablespoon desiccated coconut
10 chocolate ripple biscuits
10 choc chip cookies
Method
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Place ice cream, raspberries and coconut in a bowl and stir to combine. Transfer mixture to a freezer proof container, cover with plastic wrap and freeze overnight or until firm.
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To serve, place a scoop of ice cream onto the base of 1 biscuit, top with a further biscuit then smooth the edges. Place onto a lined baking tray, repeat with remaining biscuits and ice cream and chill until firm. Serve.