Hold on to your hats folks! We’re taking the classic (already delicious) ANZAC biscuit and turning it into a deliciously epic dessert – meet the ANZAC biscuit ice cream sandwich! Serve them plain, roll them in sprinkles or serve with a caramel twist. Either way, we’re sure they’ll be lip-smackingly good!
We’re taking ANZAC biscuits up a notch and turning them into the outer layers to sandwich the creamiest of vanilla ice cream. Not a fan of vanilla? Easy. You can select ANY flavour ice cream you like – imagine the possibilities!
NOTE: I’ve baked ANZAC biscuits for this recipe, but if you’re time-poor, just grab a packet from the supermarket. Promise, nobody will probably know and we won’t say a word.
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Ingredients
For the ANZAC biscuits
- 1¼ cups Traditional Rolled Oats
- 1 cup Plain flour
- ¾ cup Desiccated coconut
- ¾ cup Brown sugar
- 1 tsp ground cinnamon
- 125g butter, cubed
- ¼ cup water
- 2 tbs Golden Syrup
- 1 tsp Bicarb soda
For the filling
- 2L ice cream, slightly melted
- 100s and 1000s
- Caramel sauce
Method
1. First things first, let’s make NEAT ice cream rounds! Line a small baking tray with plastic wrap and spoon / pour the ice cream into the tray, smoothing it flat so it creates a flat slab of ice cream. Cover with plastic wrap and place in the freezer to freeze solid.
2. Let’s bake the ANZAC biscuits! Preheat the oven to 160°C. In a large bowl, mix together the oats, plain flour, coconut, brown sugar and cinnamon, breaking up any large lumps of sugar.
3. In a small saucepan, combine the water, butter and golden syrup. Heat over medium heat until the butter has melted. Remove from the heat and stir in the bicarb soda, but be careful as it fluffs up! Immediately add the wet mixture to the dry mixture, mixing together with a wooden spoon until combined.
4. Roll the mixture into walnut-size balls and place them on a lined tray. Press them down lightly with a fork. (You can make larger or smaller biscuits – just keep an eye on them as they cook.)
5. Bake in the oven until the biscuits are golden. Around 10 minutes for chewy biscuits and 17 minutes for crunchy – depending on your preference. Let them stand on the tray for two minutes before transferring to a wire rack to cool completely.
6. Unwrap your ice cream slab and using a cookie cutter around the same size as your biscuits, press rounds of ice cream out. EASY!
7. Time to sandwich! To create the caramel sauce ice cream sandwiches, drizzle them with a little sauce before putting the top biscuit on.
8. To add an extra dimension, you can roll the edges in a bowl of sprinkles like these 100s and 1000s.
9. However if you like your ice cream sandwiches plain, simply sandwich the ice cream round between two ANZAC biscuits and devour – it’s that easy! Place them back in the freezer until you’re ready to eat them. YUM!
Note: Any biscuits not used as Anzac biscuit ice cream sandwiches, will keep in an airtight container for a week – though I suspect they’d be eaten well before the week is out!
What do you think? Will you give ANZAC biscuit ice cream sandwiches a whirl or are you more of a biscuit traditionalist?
