Ice Cream Sandwiches recipe
- 1 1/2 litres of chocolate ripple ice cream
- 250g milk chocolate
- 5 cups Kellogg's® Coco Pops®
- 100g milk chocolate, chopped
Place the ice cream into the refrigerator to soften for at least 40 minutes.
Place 1/2 of the chocolate into the microwave for 1 minute, stir well and return to the microwave a further 30 seconds - 1 minute or until quite warm and smooth.
Using 1/2 of the Kellogg's® Coco Pops®, add 1/2 of the melted chocolate in a bowl and mix well, then spread evenly over the base of a 20cm sided baking tray lined with greaseproof paper, using a well oiled knife.
Place into the freezer for 5 minutes to set. Then, using a spatula, spread the soft ice cream over the Kellogg's® Coco Pops® starting from the centre and spreading to the edges.
When level and smooth, place into the freezer for 5 minutes to set.
Heat remaining chocolate and combine with remaining Kellogg's® Coco Pops®, spread evenly over the set ice cream and press down lightly with a rolling pin.
Return to freezer and allow to harden, when firm cut into squares and serve immediately.
Instead of using chocolate ripple ice cream use your favourite flavour.