These Honeycomb and Anzac Biscuit Ice Cream Sandwiches are made from Anzac biscuits with a scoop of honeycomb ice cream sandwiched between two cookies. Are you drooling yet?
Anzac biscuits are popular in Australia and New Zealand and are made with rolled oats and coconut.
Check out Jennifer’s recipe for the instructions. Here are the measurement conversions.
For the Anzac Biscuits:
80g (2/3 cup) plain flour (I used cake flour), sifted
100g (1/2 cup) light brown sugar
50g (1/2 cup) rolled oats
3 tablespoons desiccated coconut
60g (4 tablespoons, 1/2 stick) unsalted butter
1 tablespoon golden syrup
2 teaspoons water
1/4 teaspoon baking soda
For the Honeycomb Ice Cream:
400ml (1¾ cups) thick cream
300ml (1¼ cups) milk
100g (1/2 cup) caster sugar
4 egg yolks
1 vanilla bean, split and seeds scraped (keep the pod)
100g (3½ oz) chocolate-covered honeycomb*
2 Anzac biscuits (see above)
*I’ve read online that you can buy honeycomb bars at Sprouts and Whole Foods, or make your own, or substitute another candy (Butterfingers?).
Please check out the July 2014 issue of the magazine.
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