Recipe courtesy of The Laughing Cow as a part of their 'Summer Snacking' campaign.


  • 250g Dark chocolate finely chopped
  • 1tbsp Coconut oil
  • 225g Strawberries
  • 2tbsp Sugar
  • 16 The Laughing Cow Original triangles
  • 1 can of Condensed milk
  • 2tbsp Lemon juice
  • 1tsp Vanilla
  • 15g Digestive biscuits crushed
  • 55g Unsalted butter melted


  • STEP 1

    In a microwavable jug, add 500g chocolate and coconut oil. Microwave on high for 2 minutes until completely melted. Pour into each of the 2 ice cube trays and tilt tray in all directions, allowing chocolate to cover the sides. Flip trays upside down to let excess chocolate drip out. Then refrigerate for 5 minutes.

  • STEP 2

    Mix digestive biscuits and butter until combined. Set aside.

  • STEP 3

    Add strawberries and sugar to a pot. Cook over medium heat until reduced by half and thickened. Pass through a sieve to remove any large bits and seeds.

  • STEP 4

    Whisk together The Laughing Cow, strawberry puree, condensed milk, lemon juice and vanilla. Fill each ice cube mould ¾ way with cheesecake mix.

  • STEP 5

    Top with digestive biscuit mix. Seal with remaining coating. Chill all trays for about 15-20 minutes, until set.

  • STEP 6

    Pop chocolates out carefully and trim excess chocolate if needed.