1-Melt the Copha and dark cooking chocolate together in a heatproof bowl over simmering water, stirring until combined.

2-In a large bowl, mix the puffed rice cereal, desiccated coconut, and cocoa powder. Pour in the melted Copha and chocolate mixture and combine well.

3-On a tray lined with baking paper, place 8.5 cm diameter egg rings and spoon two flat tablespoons of the crackle mixture into each ring. Press down to compact and spread evenly. Remove the rings and repeat to create a total of 16 discs. Freeze for 15 minutes or until firm.

4-For the ice cream filling, place the egg rings on a lined flat tray and spoon enough softened ice cream into each ring to form eight patties about 4 cm thick. Smooth the tops with a spoon or knife and freeze for 10 minutes to harden.

5-To assemble, sandwich the ice cream patties between two crackle discs. Freeze the sandwiches for one hour before serving, or serve immediately.