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
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.