Ice-cream sandwiches look insanely pretty, are easy to make and you can go as experimental or as classic with your flavour combos as you choose. If you start with a log of ready-made Anzac biscuit mix (which, by happy chance, is on our menu this week) you can make and bake whatever sized biscuits you want. Otherwise, just go for whatever good quality biscuits you can find. Bigger biccies are easier to sandwich, an array of different flavoured, smaller ones looks adorable.
There is so much good ice-cream available now, even in the supermarket – this is not the time to start churning your own. Unless you really, really want to, in which case, go for your life, you crazy kid.
1 litre good quality ice-cream
12 decent sized, fairly flat, round biscuits (Anzac, chocolate, choc chip, peanut – see what’s out there)
Before you do anything else, clear a space in your freezer big enough for a flat tray of ice-cream sandwiches. Line a tray with a sheet of baking paper.
Bring the ice-cream out of the freezer to soften for half an hour before use. Place six biscuits on the baking paper and top each with a big (120ml) scoop of ice-cream (obviously go smaller if you’re using smaller biccies). Top them with six more biscuits. Moving quickly, squish the top biscuit down a bit and use a flat knife back to run around the edge of each sandwich. Pop each one in the freezer as it’s done and leave them in there for at least half an hour, till you’re ready to serve. If they’ve gone back in the freezer for a few hours, you’ll probably want to let them soften for 5-10 minutes before serving.
A few ideas to get you started:
- Anzac biscuit with chocolate ice-cream (shades of a Kingston)
- Coconut biscuits with raspberry gelato
- Chocolate biscuits with salted caramel ice-cream
- Ginger nuts with lemon gelato.