Red Skin Ice-cream Cups

Makes 12, Prep and Cook: 25 mins

175g Allen’s Red Skins (15),

unwrapped

600ml tub thickened cream

½ x 250g packet Butternut Snap

Cookie

2 tblsps desiccated coconut 50g unsalted butter, melted ½ cup sweetened condensed

milk

Fresh strawberries, to serve

1 Place two x six-hole silicone muffin trays on a large tray.

2 Place Red Skins and ¾ cup of the cream in a medium saucepan over a medium to low heat. Stir often until lollies are melted and mixture is smooth. Remove. Stand for about 1 hour, or until cooled to room temperature.

3 Process biscuits and coconut in a food processor until finely crushed. Add butter. Process until combined. Divide evenly among holes in trays. Press firmly over bases.

4 Beat lolly mixture, condensed milk and remaining cream in the large bowl of an electric mixer until thick and soft peaks form.

5 Divide evenly among holes. Smooth over tops. Lightly cover with plastic wrap. Freeze for at least 6 hours, or overnight until firm.

6 Remove ice-creams from trays. Serve with strawberries.