1-Start by getting all your ingredients ready, as this keeps things smooth from the beginning. Melt the 100g chopped Copha and 80g chopped dark cooking chocolate (45%) together over simmering water, stirring until fully combined. This step creates the base for the crackle mixture, so take your time to avoid any lumps.

2-In a large bowl, mix 2 ¾ cups (110g) Rice Bubbles, ½ cup (40g) desiccated coconut, and 2 teaspoons cocoa powder. Pour in the melted chocolate mixture and stir well to coat everything evenly. Using 8.5cm diameter egg rings on a lined tray, spoon two flat tablespoons of the crackle mixture into each ring and press down to compact. Remove the rings and repeat to form a total of 16 discs, then freeze for 15 minutes until firm.

3-For the ice cream filling, place the egg rings on a lined flat tray and spoon enough softened choc-mint ice cream (2 litres) into each to create eight 4 cm thick patties. Smooth the surface and freeze for 10 minutes to harden. To assemble, sandwich the ice cream patties between two crackle discs and freeze the assembled sandwiches for 1 hour before serving.