Ingredients

· 500 ml chocolate ice-cream

· 500 ml vanilla ice-cream

· 500 ml raspberry cookie ice-cream

· Pink liquid food colouring

· 1½ cups dark choc melts

· 1 cup desiccated coconut

Method

Grease two cake pans. Line bases and sides with baking paper, extending paper five cm above the edges of pans. Place chocolate ice-cream in a bowl. Set aside for 10 minutes to soften (ice-cream should not be melted). Divide evenly among prepared pans. Freeze for 10 minutes. Meanwhile, place vanilla ice-cream in a bowl. Set aside for 10 minutes to soften, it should not be melted. Spoon evenly over chocolate ice-cream in pans. Freeze for 10 minutes. Repeat with raspberry cookie cream ice-cream, tinting with pink food colouring. Insert ice-cream sticks, two cm apart, into ice-cream. Freeze overnight. Place chocolate in a microwave-safe bowl. Microwave on high, stirring with a metal spoon halfway through, for one minute or until melted and smooth. Using baking paper, lift ice-cream bars from pans. Cut into slices between sticks. Serve with melted chocolate and coconut for dipping.