Cook Time 1 hour (+ freezing time)
1L vanilla ice-cream, slightly softened
400g milk chocolate
2 tbsp vegetable oil
500g candied pop-corn, crushed
500g roasted peanuts, crushed
Line a 20cmx20cmx5cm square baking tray with cling wrap and reserve until needed. Allow ice-cream to slightly soften so it’s easy to spread.
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 3cmx3cm squares and place back into the freezer overnight or until frozen solid.
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.
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).
Pour the chocolate coating into a medium measuring jug. Remove the ice-cream from the freezer and take 1 of the ice-cream squared from the tray.
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.
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.