UK
USServes 8
Prep time: 20 minutes
Freeze time: 3 hours
Cool off this summer with our fruity shortbread ice cream clusters.
Crunchy, creamy, and refreshingly sweet, these Frozen Chocolate Shortbread Clusters combine crumbled Walker's all-butter Shortbread Fingers with vanilla ice cream, cubed mango and strawberry, toasted coconut chips and white chocolate chunks. Each cluster is dipped in rich dark chocolate and finished with a dusting of Shortbread Fingers for a tropical-inspired frozen treat to transport you this summer.
Ingredients
6 Walker’s Shortbread Fingers
400g vanilla ice cream
30g toasted coconut chips
60g white chocolate chips
80g mango, cubed
80g strawberries, cubed
250g dark chocolate, melted
Method
1.In a large bowl, add the mango, strawberries, toasted coconut chips, white chocolatechips and 4 roughly chopped Walker’s Shortbread Fingers.
2. Scoop the ice cream into the bowl and stir until everything is well combined.
3. Scoop balls of the mix onto a lined baking tray and freeze solid for 3 hours.
4. Melt the dark chocolate in a bain marie, remove from the heat and set aside until it’scooled but still liquid.
5. Blitz 2 Walker’s Shortbread Fingers into a fine crumb.
6. Remove the frozen clusters from the freezer and roll in melted dark chocolate.
7. Sprinkling with the shortbread and freeze for 30 minutes.
8. Enjoy!