Method:

1. Line a baking tray with baking paper and freeze until very cold.
2. Working quickly, using a large spoon or ice cream scoop, scoop eight large balls of ice cream onto the chilled tray and then place back into the freezer for 30 minutes.
3. In the meantime, prepare the ‘not-fried’ coating. Place Chang’s Fried Noodles into a food processor and pulse until coarsely crushed. Alternatively, place into a zip bag and crush with a rolling pin.
4. Place crushed noodles into a wide base bowl and add the desiccated coconut. Mix to combine well.
5. Remove ice cream balls from freezer and roll in Chang’s Fried Noodle mixture until well coated. Freeze for a minimum of 2 hours before serving.
6. Serve with desired amount of chocolate sauce and top with whipped cream and cherries.