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Ice Cream Sandwiches

  • Servings: 12
  • Prep time:
  • Total time:

    INGREDIENTS

  • 100g milk chocolate, chopped
  • 5 cups Kellogg's® Coco Pops®
  • 1 1/2 litres of chocolate ripple ice cream
  • 250g milk chocolate

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DIRECTIONS

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.

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