Note: Freeze for 2 hours, 30 minutes.
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
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.
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.