Easy recipe Milo Coconut Ice Cream Slice Recipe

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two hundred and fiftyg pkt shortbread biscuits fiftyg unsalted butter, melted about one/about two cup (fifty-fiveg) Milo one quarter cup (fifteeng) shredded coconut (Recipes by ingridients coconut) about oneL good-quality vanilla ice, cream (Recipes by ingridients cream) (Recipes by ingridients cream) softened fiftyg, dark chocolate (Recipes by ingridients dark chocolate) (Recipes by ingridients dark chocolate) melted, slightly cooledStep about one Grease and line an eighteencm x twentycm lamington pan with baking paper. Step about two Place the shortbread biscuits in a food processor and whiz until fine crumbs. Add the melted butter and whiz until well combined. Press the crumb mixture into the lined pan and freeze for thirty minutes until very firm. Milo Coconut Ice Cream Slice Recipe. Step three Place the Milo, shredded coconut (Recipes by ingridients coconut) and ice cream (Recipes by ingridients cream) (Recipes by ingridients ice cream) (Recipes by ingridients cream) in a bowl, then mix well. Milo Coconut Ice Cream Slice Recipe. Spread over the biscuit (Recipes by ingridients biscuit) (Recipes by ingridients biscuit) base and smooth the top with a palette knife. Step four Using a spoon, drizzle the chocolate over the ice. cream (Recipes by ingridients cream) (Recipes by ingridients cream) Place in the freezer for at least four hours or overnight until firm. Cut into eight squares and serve..