Homemade Australian Iced vovo recipe

Place the butter, sugars and vanilla in the bowl of a mixer. Beat for 4 minutes.

Sift over the flour and beat until obtaining a dough mixture.

Work the dough with your hands. Then, wrap it in cling film and refrigerate for 30 minutes.

In a baking tray with baking paper, place the dough. Bake in a preheated oven to 160°C for 15 minutes. Set aside.

Place the chocolate and coconut oil for chocolate sheets, together in a heatproof bowl. Melt in the microwave for 30 seconds.

Spread the chocolate mixture over a large baking tray. Then, place it in the fridge. Use a knife to cut out 3 rectangles the size of a loaf pan.

Line a pan with plastic wrap. Then, pour one-quarter of the coconut ice cream mixture.

Add 1 tbsp of raspberry jam, spread the coconut cream and top with 1 chocolate sheet. Repeat this step until finishing the ingredients. Place in the freezer to set overnight.

Whisk the raspberry jelly for 5 minutes. Add some drops of pink food colouring. Then, place it in a piping bag.

Serve the Ice Volvo and remove the plastic wrap. Pipe two parallel strips of whipped marshmallow over the top and spread the remaining jam between the marshmallow rows. Sprinkle with shredded coconut.

Serve in portions and enjoy!