Dessert

Anzac ice cream

Name: Anzac ice cream recipe
Yield: 1L
Ingredients: 1 quantity Anzac biscuit dough (see link above); 1L vanilla cream; 80ml caramel; Waffle cones, to serve

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by Lucy Nunes

Delicious Team

Apr 10, 2025

“I love a quick cheat’s dessert. The trick here is to not eat all the beautiful fresh biscuits when they come out of the oven.” – Lucy Nunes

You can find the original Anzac biscuit recipe here.

1 quantity Anzac biscuit dough (see link above)
1L vanilla cream
⅓ cup (80ml) caramel spread (we used Bonne Maman)
Waffle cones, to serve

Method

1.

Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper.
2.

Roll level 1 tbs measures of biscuit dough into balls and place on prepared tray, leaving a 4cm gap between each. Slightly flatten each ball. Bake for 15 minutes. Rotate trays and bake for another 3 minutes, or until golden. Cool completely on trays.
3.

Place ice cream in a large bowl and stand for 10 minutes to soften slightly, reserving tub. Crumble or finely chop 6 biscuits (see recipe note), then add to ice cream and give a quick stir, then return ice cream to reserved tub, or pack into a metal loaf pan, adding small dollops of caramel spread as you go. Cover with plastic wrap, making sure it touches ice cream surface, and freeze for at least 2 hours to firm up.
4.

When ready to serve, scoop Anzac ice cream into waffle cones and sprinkle with a little extra crumbled biscuit.