Frozen Chocolate Shortbread Clusters

Desserts

Summer

Frozen Chocolate Shortbread Clusters

Crunchy, creamy, and refreshingly sweet-these Frozen Chocolate Shortbread Clusters combine crumbled Walker’s Shortbread Fingers with vanilla ice cream, mangos and strawberry cubes, and toasted coconut chips. Each cluster is dipped in rich dark chocolate and finished with a drizzle of melted white chocolate for a tropical-inspired frozen treat with a perfect balance of texture and flavor.

Ingredients

6 Walker’s Shortbread Fingers

14 oz Vanilla Ice Cream

1.1 oz toasted coconut chips

2.1 oz white chocolate chips

2.8 oz mango, cubed

½ cup strawberries, cubed

8.8 oz dark chocolate, melted

Method

In a large bowl, add the mango, strawberries, toasted coconut chips, white chocolate chips and 4 roughly chopped Walker’s Shortbread Fingers.

Scoop the ice cream into the bowl and stir until everything is well combined.

Scoop balls of the mix onto a lined baking tray and freeze solid for 3 hours.

Melt the dark chocolate in a double boiler, remove from the heat and set aside until it’s
cooled but still liquid.

Blend 2 Walker’s Shortbread Fingers into a fine crumb.

Remove the frozen clusters from the freezer and roll in melted dark chocolate.

Sprinkling with the shortbread and freeze for 30 minutes

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