Instructions

Step 1
Grease an 18cm x 28cm (base) slice pan. Line base and sides with baking paper, extending paper 4cm above edges of pan.
Step 2
Place ice-cream in a large bowl. Set aside for 10 minutes to soften (ice-cream shouldn't be melted). Spoon into prepared pan. Level top with the back of a spoon (see Notes). Cover surface with plastic wrap. Freeze for 6 hours or overnight.
Step 3
Using baking paper, lift ice-cream out of pan and place on a board. Using a 3.5cm round cookie cutter, cut 12 rounds from ice-cream. Discard remaining ice-cream. Place rounds on a baking paper-lined tray. Return to freezer.
Step 4
Meanwhile, using an electric mixer, beat butter for 8 minutes or until light and fluffy. Gradually beat in icing sugar until combined. Add milk. Beat to combine. Using food colouring, tint icing red.
Step 5
Trim tops from milk bottles. Cut milk bottles lengthways into 3 pieces. Trim 1 end of each piece into a point to form 'fangs'. Spread the flat side of each biscuit with icing.
Step 6
Working quickly and using the picture as a guide, place 1 ice-cream round onto the centre of 1 iced biscuit. Position marshmallows and 2 'fangs', pointed-end up, along the edge, pushing into icing to secure. Sandwich with another biscuit, icing-side down, allowing fangs to sit over the edge of biscuit. Turn biscuit over and place on a baking paper-lined tray. Return to freezer. Repeat with remaining biscuits, ice-cream, marshmallows and 'fangs'. Serve immediately or freeze until required.