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ANZAC Ice Cream

This ANZAC Ice Cream is addictive! I ate a whole tub by myself. Opps!
Prep Time30 mins
Cook Time6 hrs
Total Time6 hrs 30 mins
Servings: 8
Author: lisa@mummymade.it

Ingredients

INGREDIENTS

    ANZAC Ice Cream

      ANZAC Biscuits

      • 1/2 Cup desicatted Coconut
      • 1/2 Cup Almond Meal
      • 1/2 Cup Arrowroot
      • 1 Tablespoons Maple Syrup/Rice Malt Syrup/Honey
      • 3/4 Tablespoon Water
      • 1 1/2 Tablespoons Coconut Oil
      • 1 Tablespoon Golden Syrup or replace with molasses or more of the first sweetener used
      • 1/2 teaspoon Bicarb

      ANZAC Ice Cream

      • 3/4 Cup desicatted Coconut
      • 1/2 Cup Almond Meal
      • 1/2 Cup Arrowroot
      • 1 Tablespoons Maple Syrup/Rice Malt Syrup/Honey
      • 3/4 Tablespoon Water
      • 1 1/2 Tablespoons Coconut Oil melted
      • 3 Tablespoons Golden Syrup or replace with molasses or more of the first sweetener used
      • 1 teaspoon Vanilla Extract
      • 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

      INSTRUCTIONS

        ANZAC Ice Cream

          ANZAC Biscuits

          • Preheat the oven to 160C/320F. Grease and line 2 baking trays.
          • Place the coconut, almond meal and arrowroot in a bowl and lightly whisk.
          • Place the remaining ingredients in a small saucepan and gently warm.
          • Pour the warmed mixture into the dry and stir until combined.
          • 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.
          • Bake the ANZAC biscuits for 11-13 minutes (or until browned on top)
          • Allow the cookies to cool on the tray for 5 minutes then transfer to a wire rack to cool.
          • Once cooled, break the cookies into little pieces.

          ANZAC Ice Cream

          • Place the desicatted coconut, almond meal and arrowroot into a kitchen whizz/blender.
          • Add the maple syrup, water, melted coconut oil and 1 tablespoon of golden syrup and process until a dough forms.
          • Add the coconut cream, remaining 2 Tablespoons of golden syrup and vanilla extract and process until a smooth texture is reached.
          • Gently fold the ANZAC Biscuit crumbs through the ice cream.
          • The ANZAC Ice cream can be set in many different ways.

          Moulds

          • 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

          • 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.
          • The ANZAC Ice Cream can be served as a sandwhich between 2 ANZAC Biscuits.

          Ice Cream Machine

          • Follow the manufacturers instructions.