Malt 'O' Milk ice-cream sundae Recipe
Ingredients
1.5 litres vanilla ice-cream
250g packet Arnott’s Malt ‘O’ Milk biscuits, halved
1/2 cup mini pink and white marshmallows, halved
1/2 cup raspberry lollies, halved
200g milk chocolate, chopped
1/2 cup thickened cream
Hundreds and thousands, to serve
Malt 'O' Milk ice-cream sundae Recipe
Method
Step 1
Transfer ice-cream to a large bowl. Set aside for 10 minutes or until softened, but not melted.
Step 2
Place biscuits in a food processor (see note). Process until roughly chopped. Add biscuits, marshmallows, and raspberry lollies to ice-cream. Stir until well combined. Spoon mixture into a 7cm-deep, 10cm x 20cm (base) loaf pan. Smooth surface. Cover surface with plastic wrap. Freeze overnight or until firm.
Step 3
Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside for 20 minutes to cool.
Step 4
Remove ice-cream from freezer. Stand for 5 minutes. Place scoops of ice-cream into bowls. Drizzle with chocolate sauce and sprinkle with hundreds and thousands. Serve. You could reserve 4 Malt ‘O’ Milk biscuits to crush and sprinkle over sundaes before serving.
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