# data[].attributes.body
60g (24) natural ice-cream wafers

375m (1 1/2 cups) thickened cream

395g can sweetened condensed milk

270ml can coconut cream

70g (2 cups) rice bubbles

160g (1 1/2 cups) frozen raspberries, plus extra, to serve

290g packet white chocolate melts, melted

20g (1/4 cup) shredded coconut, toasted

40g (1/4 cup) chopped pistachio kernels

Step 1

Line a 20 x 30cm slice pan with 2 layers of plastic wrap, extending 10cm over the sides. Arrange 2 rows of 6 wafers, side by side in the pan, leaving a 2cm gap down the middle of the pan.

Step 2

Use an electric mixer to whisk the cream and condensed milk in a bowl until soft peaks form. With the beaters going, gradually add the coconut cream and whisk until just combine and the cream still holds its shape (be careful not to over-beat or beat to high as the mixture will curdle). Fold in the rice bubbles and frozen raspberries until just combined. Carefully spoon over the wafers and smooth the surface. Cover with rows of remaining wafers to line up with the base wafers, leaving a 2cm gap in the centre. Fold over the plastic wrap. Place in the freezer for 4 hours or until firm

Step 3

Use the plastic wrap to lift the ice-cream slab out of the pan and onto a chopping board. Trim off the excess ice-cream around the wafers and down the 2cm centre gap. Working from the centre, carefully slice the slab into 12 wafer-sized sandwiches. Place the sandwiches on a tray lined with baking paper and return to the freezer for at least 1 hour or until you are ready to decorate.

Step 4

Taking one ice-cream sandwich from the freezer at a time, dip one end into the melted chocolate to come 2cm up the sides. Sprinkle half the sandwiches with coconut and half with pistachio. Return each sandwich to the tray in the freezer. Repeat for remaining sandwiches. Place in the freezer for 1 hour or until firm.

# data[].attributes.body
Chocolate any type your willing to melt
Pocky sticks
Edible decorations including: sprinkles, m&ms, icing
mini-marshmallows+ more

Tools/utensils
Wooden spoon
Non stick Parchment paper
Pot

Step 1
Melt chocolate in pot

Step 2
Layout parchment paper

Step 3
Lay down the pocky sticks on the parchment paper

Step 4
Drizzle the chocolate onto the pocky sticks in a Christmas tree shape

Step 5
Sprinkle your decorations on to modify them to your likings

Step 6
Store in fridge till hardened

Step 7
Carefully take off of parchment paper

ENJOY!!!