Name: This Monte Carlo Ice-Cream Loaf is the stuff dreams are made of
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8-10

This Monte Carlo Ice-Cream Loaf is the stuff dreams are made of

An easy chilled dessert the whole family will love.

Skip to Recipe

Serves 8-10

Prep

15M

Cook

15M

Total

30M

Ingredients

1/2 cup shredded coconut

250g packet of Monte Carlo biscuits

2 litres vanilla ice-cream

3/4 cup frozen raspberries, plus extra to decorate

1/4 cup raspberry jam

1 tblsp honey

TIP: Ice cream loaf can be made up to five days ahead. Vanilla ice cream can be replaced with strawberry ice cream.

Method

Step 1

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.

Step 2

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.

Step 3

Roughly chop half the biscuits.

Step 4

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.

Step 5

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.

Step 6

Use lining paper to lift ice cream from the pan. Transfer to a serving plate. Decorate with remaining halved biscuits and extra raspberries.

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