Ingredients
Method
Grease a large, deep, straight-sided loaf pan (15cm x 23.5cm x 9cm deep). Line base and sides with baking paper, extending paper 5cm above pan edges.
Scatter coconut over an oven tray lined with baking paper. Cook in a moderate oven (180C) for about 3 to 4 minutes, or until lightly toasted. Remove. Cool. Roughly chop half the biscuits.
Roughly chop half the biscuits.
Spoon half of the ice cream into a large bowl. Stand for 5 to 10 minutes until slightly softened (do not melt). Stir with a wooden spoon until smooth. Add raspberries and jam. Gently fold through to create a rippled effect. Spoon into prepared pan. Smooth over the top. Sprinkle with chopped biscuits. Transfer to freezer for 1 hour.
Spoon the remaining ice cream into the same clean bowl. Stand for 5 to 10 minutes until slightly softened (do not melt). Stir with a wooden spoon until smooth. Stir in coconut and honey. Remove the loaf from the freezer. Spoon over the biscuit layer. Smooth over the top.
Use lining paper to lift ice cream from the pan. Transfer to a serving plate. Decorate with remaining halved biscuits and extra raspberries.