Cherry Ripe Ice Cream Sandwiches

Method

1. Preheat oven to 165°C fan-forced (185°C conventional).
   
2. Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour.
   
3. Line two cookie trays with baking paper. Using a 9cm chef’s ring as a template, cut out 16 circles and place on trays. You will need to re-roll the pastry trim to yield 16. Then bake in the oven for 12-15 minutes until the pastry is cooked. Remove from oven and set aside to cool completely.
   
4. Warm the cherry conserve very gently in the microwave until slightly runny, then combine with the condensed milk and set aside. If your cherry jam isn’t very bright, add a couple of drops of red food colouring to the mixture.
   
5. In a separate bowl, whip the thickened cream until stiff peaks form, then gently stir in ¼ cup of the condensed milk mixture and combine. Add the remaining mixture to the cream with the cherry ripe bars and coconut, then gently fold through until just combined (you want to keep as much air in the cream as possible).
   
6. Transfer the mixture into a rectangular baking dish and freeze until ice cream has set (preferably overnight).
   
7. Use a 9cm chef’s ring, cut 8 circles of cherry ripe ice cream. Sandwich each ice cream round between two chocolate pastry biscuits, then dip in dark chocolate and sprinkle with coconut. Freeze until chocolate has set, then serve cold.