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Milo & coconut ice cream slice
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Prep Time:
295 minutes
Cook Time:
Total Time:
295 minutes
Celebrate Australia Day with these delish Milo & coconut ice cream slices bursting with Aussie flair.
Ingredients:
  • 250g pkt shortbread biscuits
  • 50g unsalted butter, melted
  • 55g milo
  • 15g shredded coconut
  • 1L good-quality vanilla ice cream, softened
  • 50g dark chocolate, melted, slightly cooled
Instructions:
  • Prepare your 18cm x 20cm lamington pan by greasing and lining it with baking paper.
  • Place the shortbread biscuits in a food processor and pulse until they become fine crumbs. Add the melted butter and pulse until evenly mixed. Press the crumb mixture firmly into the lined pan and freeze for 30 minutes until it becomes very firm.
  • Combine Milo, shredded coconut, and ice cream in a bowl and mix until well combined. Spread the mixture over the biscuit base and use a palette knife to smooth the top.
  • Drizzle chocolate over the ice cream using a spoon, then freeze for at least 4 hours or overnight until firm. Cut into 8 squares and serve.

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