- 1/2 cup Moo-phoria Caramel Cookie Fix ice cream, melted
- 1 cup rolled oats
- 3 tablespoons chia seeds
- 1/2 cup peanut butter
- 1/2 cup unsweetened shredded coconut
- 280g white cooking chocolate
- 140g dark cooking chocolate
- 16 strawberries
- 1 cup green grapes
- 2 x 435g cans of pineapple slices, drained
- Mint sprigs
- 16 Skewers
Prep time: 45 minutes
Total time: 1 hr. 30 minutes
Place the melted Moo-Phoria Caramel Cookie fix ice cream, oats, chia seeds, peanut butter and coconut in a large mixing bowl and stir to combine. Chill for 30 minutes.
Place the white and dark cooking chocolate into two pint glass and microwave in 30 second increments stirring in between until melted.
Roll the chilled ice cream mixture into 5cm balls using a scoop. Dip the end of the skewers into the melted chocolate and carefully place balls (reshaping them if necessary) onto skewers. Freeze for 15 minutes.
Dip the frozen balls into the melted white chocolate and push the skewers into a cardboard box to dry or lay onto a parchment lined baking sheet. Once the white chocolate is set drizzle the balls with the dark chocolate and let dry.
Layer the pineapple slices into two empty tubs or container of choice.
Place the strawberries and grapes onto the skewers and arrange in the tub by sticking them into the pineapple slices. Cut the skewers for varying height if desired. Place mint springs at the base of the arrangement. Serve immediately.