Rocky Road Ice-Cream Slice
Ingredients
250g packet Butternut Snap Cookie
2 litre tub vanilla ice-cream
180g block rocky road milk chocolate, chopped
½ cup pink mini mallows, plus extra, to serve
Method
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Grease an 18cm x 28cm rectangular slice pan. Line base and side with baking paper, extending paper 3cm above pan edges.
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Place cookies in a large snap-lock bag. Coarsely crush with a rolling pin.
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Spoon ice-cream into a large bowl. Stand at room temperature for about 5 minutes until slightly softened (don’t melt).
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Add rocky road, mallows and 3/4 cup of the crushed cookies. Stir until well combined.
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Sprinkle half the remaining cookies over base of prepared pan. Spoon over ice-cream mixture and spread evenly. Sprinkle with remaining cookies, pressing lightly into ice-cream layer. Freeze, covered overnight, or until firm.
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Lift slice from pan. Remove paper and cut into squares. Serve with extra mallows and grated chocolate (optional).
Tip: For an extra chocolaty flavour, replace Butternut Snap Cookie with Choc Ripple biscuits. Rocky Road is available from specialty lolly shops and the confectionary section in department stores and supermarkets.
