First Step: In a large bowl, melt 100g chopped Copha and 80g chopped dark cooking chocolate (45%) together over gentle heat until smooth. Stir regularly to avoid burning and ensure a glossy mixture.

Second Step: Combine 2 ¾ cups (110g) Rice Bubbles, ½ cup (40g) desiccated coconut, and 2 teaspoons cocoa powder in the same bowl. Pour in the melted chocolate mixture and mix well until everything is evenly coated.

Third Step: Spoon two flat tablespoons of the mixture into 8.5cm diameter egg rings on a lined tray, pressing down to form even discs. Remove the rings and repeat to make 16 discs, then freeze for 15 minutes until firm. If the mixture sticks, warm it gently for better handling.

Fourth Step: For the ice cream layer, spoon softened choc-mint ice cream (2 liters total) into the egg rings on a lined tray to create eight 4 cm thick patties. Smooth them out and freeze for 10 minutes to harden, using softened but not melted ice cream for easier shaping.

Fifth Step: To assemble, sandwich each ice cream patty between two crackle discs and freeze for 1 hour or until ready to serve. Here’s a quick tip: For simple baking tricks like this, check out our apple oat muffins for more ideas on freezing treats.

Sixth Step: Before serving, remove from the freezer about 10 minutes ahead for the best texture. This recipe is at an easy difficulty level, perfect for home cooks or busy parents looking for a quick win. Explore more chocolate mint desserts to inspire your next creation.