Cookies and cream igloo
SERVES 12 PREP TIME 30 MINUTES (+ FREEZING TIME) It is best to start this recipe a day ahead.
1 litre good-quality chocolate ice-cream
1 litre good-quality vanilla ice-cream cooking oil spray
137g packet Oreo cookies, chopped
1 Raffaello
1 toothpick
1 large peaked white marshmallow writing icing
1 strawberry sour strap
1 spearmint leaf sweet
½ cup (125ml) cream, whipped to soft peaks
100g coconut flakes, toasted lightly 275g Ferrero Rocher 1 Place the ice-creams in refrigerator for 30 minutes to soften slightly. Place a serving plate into the freezer to chill.
2 Lightly spray a dolly varden cake pan or pudding basin (2.5-litres/10-cup capacity) with oil. Make a cross on the bench with two long pieces of plastic or freezer wrap. Line pan with plastic wrap.
3 Combine chopped cookies with vanilla ice-cream; mix well. Place alternating scoops of ice-cream into lined pan; press in. Level the top. Cover with plastic wrap. Freeze for 8 hours or overnight until firm. 4 Meanwhile, unwrap Raffaello; press a toothpick into Rafaello. Snip the top off the marshmallow; press toothpick into marsmallow to join. Pipe on a face and hat (beret) with writing icing. Cut a 5mm strip from sour strap to make a scarf, stretch slightly and wrap around top of marshmallow. Using scissors, make a small point for the hat with the spearmint leaf (may need to re-coat with sugar).
5 Close to serving, turn out pudding onto a plate or tray; remove wrap. Spread whipped cream over cake; lightly press on coconut flakes. Press unwrapped Ferrero Rochers into pudding in a row around the base. Place snowman on top of pudding. Serve immediately.
Suitable to freeze.