Chocolate and coconut ice cream sandwiches are so easy to make they are ready in just 10 minutes.
This is one of our best cheat recipes - a homemade pudding that tastes delicious but requires very little effort. Using readymade biscuits and ice cream, all you need to do is melt the chocolate and spread it over the digestives, then stick the coconut to the top. That's it - only four ingredients and you have a homemade pud. Once you've made them, you can keep them in the freezer for a couple of months too. They're a lovely snack to have on hand for any unexpected summer visitors. Coconut ice cream works especially well, but a good vanilla is almost as good.
Ingredients
- 500ml coconut or vanilla ice cream
- 175g dark chocolate chips
- 8 digestive biscuits
- 4 tbsp unsweetened desiccated coconut
WEIGHT CONVERTER
Method
- Remove the ice cream from the freezer and leave to stand at room temperature to soften slightly. Put the chocolate chips in a heatproof bowl and rest it over a pan of gently simmering water, making sure the bottom of the bowl does not touch the water. Heat, stirring occasionally, for 2–3 minutes until the chocolate has melted. Remove the bowl from the heat.
- Put the biscuits on a small baking sheet or a plate. Spread the melted chocolate over the top of each, sprinkle with the coconut and freeze for 5 minutes until the chocolate has set.
- Turn 4 of the chocolate-coated biscuits over and put a scoop of the ice cream on each one, then sandwich with the remaining biscuits, chocolate-sides up. Serve immediately.
Top tip for making chocolate and coconut ice cream sandwiches
To make this recipe even easier you can use chocolate biscuits. Instead of sticking the coconut to the top you can roll the edges in the coconut so it sticks directly to the ice cream. Hundreds and thousands or chocolate sprinkles also work well.
Alternatively, you can make your own ice cream, and you own biscuits using one of our easy biscuit recipes.
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