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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is always a winner at Christmas time, of course in Aus it's hot at Christmas, so its ideal as a sub for a hot dessert. SO good. Cooking time doesn't include time taken to soften ice cream, or overnight freezing. Ingredients:
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 |
Directions:
1. 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.
2. Break cookies into small pieces. Combine ice cream, cookies, chocolate, nuts, coconut and licorice in a bowl.
3. Spoon into prepared pan. Level top with a spatula, making sure to pack it down well, to avoid air pockets forming.
4. Cover and freeze overnight, or until firm.
5. 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.
6. Enjoy.
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