Guilt-less Desserts & Treats for your Family


ANZAC Ice Cream

I have a confession to make. This is not the first time I’ve made this admission, and I’m sure it won’t be the last given the nature of my baking hobby, but having this blog does give me some level of responsibility and accountability towards you the reader.

I could say that the dog did it, but I don’t know any dogs that can open the freezer. I was going to blame the kids, which is much more believable but not my best parenting. I might even go so far as blaming the husband but he was half way across the country at the time so he has a pretty good alibi.

But no, it was me. It was all me. I ate ALL of this ANZAC Ice cream all by myself and in a relatively short period of time (I may never admit just how long, or rather short!!). And you know what? I have no guilt. I have no remorse. I didn’t even get an ice cream headache. It was sooo good and I’d do it again!

What’s not to love about this ANZAC Ice cream?! It’s made from ANZAC biscuit dough mixed with coconut cream. The 2 are blended until smooth and then chunks of ANZAC biscuit are stirred through. The ANZAC Ice cream is made in a blender and set in the freezer so there’s no need for an Ice cream machine (but feel free to use one if you have one). You can make it in moulds or pour the mixture into a tray or container and wait for it to set (you’re looking at 4-8 hours before you’re secretly eating your ANZAC Ice cream whilst hiding in the fridge). If you have set the ANZAC Ice cream in a container than it may need 5 minutes at room temperature to make it easier to scoop out.

To make this ANZAC Ice cream I have used my favourite ANZAC Cookie recipe (for both the ice cream and the biscuit chunks). I prefer it over this ANZAC recipe as it is lower in fructose (no dates) and the biscuits have a more traditional texture and flavour. They crunch just like an ANZAC should. The recipe can also be easily halved or doubled depending on how many you need. I do suggest making more ANZACs than the recipe lists then you can make ANZAC Ice cream sandwiches aka lunch!

This ANZAC Ice cream is the latest in my series of ANZAC recipes. If you are looking for a drop dead gorgeous ANZAC dessert try this ANZAC Strawberry Tiramisu or this ANZAC Cheese Cake. For something simpler there is this ANZAC Ripple Cake or these ANZAC truffles.

P.S.

I’ve decided that my next recipe book will be devoted to healthier Ice Creams. I already have lots on Mummy Made.It and many more developed but if there is a flavour you would like me to create for you please let me know.

ANZAC Ice Cream
Serves 8
This ANZAC Ice Cream is addictive! I ate a whole tub by myself. Opps!
Print
Prep Time
30 min
Cook Time
6 hr
Total Time
6 hr 30 min
Prep Time
30 min
Cook Time
6 hr
Total Time
6 hr 30 min
INGREDIENTS
ANZAC Ice Cream
ANZAC Biscuits
  1. 1/2 Cup desicatted Coconut
  2. 1/2 Cup Almond Meal
  3. 1/2 Cup Arrowroot
  4. 1 Tablespoons Maple Syrup/Rice Malt Syrup/Honey
  5. 3/4 Tablespoon Water
  6. 1 1/2 Tablespoons Coconut Oil
  7. 1 Tablespoon Golden Syrup (or replace with molasses or more of the first sweetener used)
  8. 1/2 teaspoon Bicarb
ANZAC Ice Cream
  1. 3/4 Cup desicatted Coconut
  2. 1/2 Cup Almond Meal
  3. 1/2 Cup Arrowroot
  4. 1 Tablespoons Maple Syrup/Rice Malt Syrup/Honey
  5. 3/4 Tablespoon Water
  6. 1 1/2 Tablespoons Coconut Oil (melted)
  7. 3 Tablespoons Golden Syrup (or replace with molasses or more of the first sweetener used)
  8. 1 teaspoon Vanilla Extract
  9. 1 Cup Coconut Cream (the thickened part of an opened tin of coconut milk/cream that has been left lid off in the fridge overnight)- you could use Dairy Cream as well
INSTRUCTIONS
ANZAC Ice Cream
ANZAC Biscuits
  1. Preheat the oven to 160C/320F. Grease and line 2 baking trays.
  2. Place the coconut, almond meal and arrowroot in a bowl and lightly whisk.
  3. Place the remaining ingredients in a small saucepan and gently warm.
  4. Pour the warmed mixture into the dry and stir until combined.
  5. Take 1 Tablespoon of the cookie dough and roll into a ball. Place the ball on the tray and flatten with the plam of your hand. Flatten the cookie with your fingers until it is 7cm wide. Repeat with the remaining cookie dough, allowing 5 cm (2 inches) between cookies to allow for potential spreading.
  6. Bake the ANZAC biscuits for 11-13 minutes (or until browned on top)
  7. Allow the cookies to cool on the tray for 5 minutes then transfer to a wire rack to cool.
  8. Once cooled, break the cookies into little pieces.
ANZAC Ice Cream
  1. Place the desicatted coconut, almond meal and arrowroot into a kitchen whizz/blender.
  2. Add the maple syrup, water, melted coconut oil and 1 tablespoon of golden syrup and process until a dough forms.
  3. Add the coconut cream, remaining 2 Tablespoons of golden syrup and vanilla extract and process until a smooth texture is reached.
  4. Gently fold the ANZAC Biscuit crumbs through the ice cream.
  5. The ANZAC Ice cream can be set in many different ways.
Moulds
  1. Pour the mixture directly into the moulds and place in the freezer for at least 6 hours (but preferably over night). To assist in removing the icy pole run the mound under warm water to loosen it.
Ice Cream in the freezer
  1. Pour the Ice-cream into a shallow container and cover. Freeze for at least 4 hours (longer is fine). Remove the set Ice Cream from the freexer and allow to sit at room temperature for 5-10 minutes to allow it to soften. Serve immediately.
  2. The ANZAC Ice Cream can be served as a sandwhich between 2 ANZAC Biscuits.
Ice Cream Machine
  1. Follow the manufacturers instructions.
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