Killinchy Gold Chocolate Fudge Brownie Ice Cream Wheels



  • 1 litre Killinchy Gold Chocolate Fudge Brownie ice cream
  • ¾ cup frozen raspberries
  • 1 packet of dark chocolate Digestive biscuits
  • Finely grated dark Chocolate (we recommend Whittaker’s Dark Ghana chocolate)

Preparation Method

  • Let the ice cream soften either in the fridge or on the kitchen bench.
  • In a large bowl, combine the ice cream and the frozen berries.
  • Line a square 21cm slab pan with baking paper.
  • Spread ice cream into pan, cover with glad wrap and place in freezer overnight.
  • Cut out rounds of ice cream using a 6cm round cutter.
  • Sandwich the rounds between two Digestive biscuits.
  • Roll the edge of the rounds in finely grated dark chocolate.
  • Plate and serve.