Ice Cream With Coconut And White Chocolate Bark
- 3 cups pink and white marshmallows, coarsely chopped
- 1 1/2 cups red raspberry gummy candies, coarsely chopped
- 1/3 cup shredded coconut, toasted
- 9 oz white chocolate, melted, plus 4 oz extra, melted
- 8 cups vanilla ice-cream, softened slightly
- Grease and line base and sides of an 8 x 4 inch (base measurement) loaf pan with parchment paper, extending paper at long sides for handles.
- Combine marshmallows, gummy candies and coconut in a bowl. Working quickly, stir in melted white chocolate until combined. Spread mixture into prepared pan and level the top. Chill white chocolate bark for 2 hours or until set. Coarsely cut into 1/2 inch pieces.
- Line 10 holes of 2 x 6-hole (3/4 cup) deep muffin trays with plastic food wrap. Place ice-cream in a large bowl. Stir in two-thirds of the white chocolate bark pieces. Spoon mixture into prepared holes, pressing down firmly. Freeze for 3 hours or until firm.
- Turn out the ice cream molds onto a clean board. Discard plastic food wrap. Transfer to serving plates. Drizzle with extra melted chocolate. Top with remaining white chocolate bark.
pink, red raspberry, shredded coconut, white chocolate, vanilla icecream
Taken from recipes-plus.com/api/v2.0/recipes/21350 (may not work)