250g bag Maltesers
2 litre tub vanilla ice-cream
3 cups sea salt-flavoured popcorn (30g)
30 Arnott’s Choc Ripple Biscuits
Grease a 19cm x 30cm lamington pan. Line base and long sides with baking paper, extending paper 4cm above pan edges.
Coarsely chop 150g of the Maltesers. Place remaining Maltesers in a snap-lock bag. Seal. Lightly crush with a rolling pin. Reserve.
Place ice-cream in a large bowl. Stand at room temperature for about 10 minutes, or until slightly softened. Beat with a wooden spoon until smooth. Stir in chopped Maltesers and popcorn until combined. Pour into prepared pan. Smooth over top. Freeze overnight.
Lift ice-cream out of pan onto a chopping board. Using a 5 ½cm round cutter, cut out 15 rounds. Sandwich each round between two biscuits. Roll sides in crushed Maltesers to coat. Place on a tray and freeze.
TIP! Ice-cream sandwiches can be frozen for up to three days ahead. Store in a freezer-proof container.