rocky road ice-cream loaf

Ingredients

• 2L chocolate ice-cream
• 1 cup desiccated coconut
• 165g packet Tim Tam white chocolate biscuits, chopped
• 1 cup chopped pistachio kernels
• 1 cup sweetened dried cranberries
• 1 cup mini marshmallows
• Quartered strawberries, to serve

Method

1 Grease a large 14cm x 24cm loaf pan (7-cup capacity). Line with a double layer of plastic wrap allowing 3cm to overhang edges.

2 Place chocolate ice-cream in a large bowl and allow to soften at room temperature.

3 Sprinkle coconut over base of a large frying pan. Cook, stirring, over a medium heat until golden and toasted. Remove. Cool.

4 Beat ice-cream with a wooden spoon until smooth. Add coconut, biscuits, pistachios, cranberries and marshmallows. Stir to combine. Spoon into prepared pan. Smooth over top. Cover and freeze overnight.

5 Turn out onto a serving platter. Stand for 5 minutes to soften slightly.

6 Place quartered strawberries on top of loaf. Cut into slices.

Notes

■ Any flavoured biscuits or ice-cream can be used in this recipe. The loaf can be made up to three days ahead.