This recipe uses boxed brownie muffin bites and pre-made ice-cream for a super-easy, super-delish way to impress for dessert.
1 litre tub vanilla ice-cream
2 x 240 g boxes chocolate brownies
¼ cup salted caramel dessert sauce
½ cup chopped roasted almonds
½ cup shredded coconut, toasted
- Grease a 19cm x 30cm lamington pan. Line base and long sides with baking paper, extending paper 3cm above pan edges.
- Place ice-cream in a large bowl. Stand at room temperature until slightly softened. Stir with a wooden spoon until smooth.
- Coarsely chop muffin bites. Arrange over base of prepared pan. Pour over ice-cream. Smooth top. Drizzle with topping. Sprinkle with almonds and coconut. Cover pan. Freeze overnight.
- To serve, lift from pan. Cut into squares.