Time: 30 minutes plus overnight freezing time | Qty: Makes 16

Ingredients:

• 2 litres vanilla ice cream
• ¼ cup raspberry jam
• 430g dark chocolate, chopped
• 220g milk chocolate, chopped
• 250g desiccated coconut

You will need: 20cm square cake tin, baking paper, paddle pop sticks

Method:

1. Prepare your tin for use by placing in the freezer for 1 hour prior to preparation.
2. Line the base and sides of the cooled tin with baking paper, ensuring the lining paper hangs 4cm over the edge of the tin.
3. Let ice cream stand at room temperature for 5-10 minutes until it is soft enough to easily spoon out.
4. Spoon half the ice-cream into the prepared cake tin and smooth out with the back of the spoon or with a spatula.
5. Carefully blob the jam on top of the ice cream and spread to cover the top surface of the ice-cream.
6. Spoon the remainder of the ice cream over the top of the jam and smooth surface with a spoon or spatula.
7. Place in freezer for 20 minutes to firm slightly. Remove from freezer and place paddle pop sticks into the ice-cream at 5 centimetre intervals so you have 4 rows of 4 sticks. Return to the freezer and freeze overnight.
8. Remove from freezer and stand for 2 minutes before carefully removing from pan. Working quickly, use a large knife to cut the ice-cream into squares with a paddle pop stick in the centre of each square. Place onto a lined tray and return to the freezer for 1 hour.
9. Microwave chocolate on high until melted, stirring every 30 seconds with a metal spoon. Place aside to cool for 10 minutes.
10. Place coconut in a bowl.
11. Working in batches of 4 at a time so that they don’t melt, coat the ice-cream in chocolate. Working quickly, dip 1 at a time into the chocolate to coat all over, then dip each side into coconut to cover. Return to freezer immediately after coating. Repeat with remaining Ice Cream Treats. Freeze for 1 hour to ensure they are firm before serving.

Shop the ingredients for this delicious recipe at Woolworths Metro.