Monte Carlo Ice-cream Cups Recipe

Monte Carlo Ice-cream Cups

They've one of Australia's favourite biscuits - and now we've turned them into a delicious frozen dessert! - by Jane Ash

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TIP! Any berry-flavoured ice-cream can be used in this recipe. Ice-cream cups can be made up to five days ahead. Raspberry sauce can be made up to two days ahead. Keep, covered in the fridge.

Ingredients

Oil cooking spray

½ x 250g packet Monte Carlo biscuits

25g unsalted butter, melted

3 cups Peter’s Light & Creamy Raspberry Ripple Ice-cream

6 x 50ml-pack frozen Bounty chocolate bars

2 ½ cups frozen raspberries

¼ cup icing sugar mixture

Extra chopped Monte Carlo biscuits, to serve

Method

Lightly spray two x 6-hole (½-cup capacity) silicone muffin trays with cooking oil.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined (mixture should still be crumbly). Divide evenly among prepared holes. Press down firmly. Refrigerate while preparing filling.
Spoon ice-cream into a large bowl. Stand at room temperature for about 25 minutes until softened. Stir gently, without melting.
Cut frozen chocolate bars into 1cm slices. Divide bars and 1 cup frozen raspberries evenly over biscuit bases. Spoon ice-cream evenly over filling to cover. Tap trays firmly on kitchen bench to remove any air holes. Cover. Freeze overnight.
To make raspberry sauce, thaw remaining 1 ½ cups raspberries. Place in a blender with icing sugar. Blend until smooth. Transfer to a jug.
To serve, pop ice-cream cups out of trays. Transfer to a serving plate. Sprinkle with extra chopped biscuits. Spoon over raspberry sauce.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.