Prep time: 30 mins || Freezing time: 60 mins + overnight || Serves: 12
Ingredients
400g shortbread biscuits
80g unsalted butter, melted, cooled
1 cup (90g) desiccated coconut
1.5L caramel gelato or ice cream, softened
400g jar dulce de leche (from gourmet food stores)
200g dark (70%) chocolate, chopped
300ml thickened cream
1/4 cup (60ml) sunflower oil
Method
