Ice-cream popcorn cubes

Ingredients

• 1 litre vanilla ice-cream, slightly softened
• 400 g milk chocolate
• 2 tbsp vegetable oil
• 500 g candied popcorn, crushed
• 500 g roasted peanuts, crushed

Freezing time: 2 hours

Instructions

1. Line a 20cm x 20cm x 5cm square baking tray with cling wrap and reserve until needed. Allow ice-cream to slightly soften so it’s easy to spread.
2. Pour the ice-cream into the pre-lined baking dish with cling film and use a palette knife to smooth out evenly. Place into the freezer for 2 hour or until frozen. Remove the baking tray from the freezer and use a large knife cut approximately 3cm x 3cm squares and place back into the freezer overnight or until frozen solid.
3. In a medium microwave safe bowl add in the chocolate, place into the microwave and heat on 40 second bursts until the chocolate is ¾ melted. Make sure to stir the chocolate in between each burst.
4. Remove the bowl from the microwave and stir in the oil. Stir until the chocolate is completely melted and smooth. Add in the crushed up candied pop-corn and peanuts and allow to cool (40°C).
5. Pour the chocolate coating into a medium measuring jug. Remove the ice-cream from the freezer and take 1 of the ice-cream squares from the tray.
6. Dip the cube of ice-cream into the chocolate coating making sure all the ice-cream is covered in chocolate. Allow the excess chocolate coating to drain from the cube and place the cube onto a baking tray lined with baking paper.
7. Repeat with the remaining cubes. If the chocolate coating cools down and does not coat the cube nicely, place back into the microwave and re-heat on 40 second burst. Keep in the freezer until ready to serve.