Description
Delicious chocolate crackle ice cream sandwiches that are easy to make and perfect for a treat.
Ingredients
Scale
- 100 g Copha (Coconut oil can be used as a substitute)
- 200 g Dark Chocolate (Semi-sweet chocolate works beautifully too)
- 3 cups Rice Bubbles (Puffed rice makes a great gluten-free alternative)
- 1 cup Desiccated Coconut (Can be omitted for a nut-free version)
- 2 tablespoons Cocoa Powder (Unsweetened cocoa powder is preferred)
- 500 ml Choc-Mint Ice Cream (Any preferred ice cream flavor can also be substituted)
Instructions
- In a heatproof bowl, combine Copha and dark chocolate over simmering water. Stir until completely melted and smooth, which usually takes about 3-5 minutes.
- In a large mixing bowl, mix Rice Bubbles, desiccated coconut, and cocoa powder together. Pour the melted Copha mixture into the dry ingredients and mix well, ensuring an even distribution.
- Using 8 egg rings on a baking-lined tray, spoon two tablespoons of the crackle mixture into each ring. Compact the mixture firmly and freeze for 15 minutes until set and firm.
- While the discs freeze, clean the egg rings and fill them with your choc-mint ice cream, forming 4 cm thick patties. Smooth the tops and freeze for another 10 minutes to firm up.
- Once both components are set, remove the crackle discs from the freezer. Place a thick ice cream patty between two crackle discs to create a sandwich. Return the assembled sandwiches to the freezer for at least 1 hour, or enjoy them immediately!
Notes
- Make sure to compact the crackle mixture firmly for the perfect texture.
- You can experiment with different ice cream flavors for variations.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg