Anzac Day Ice Cream Cake

What is an Anzac Day with traditional Anzac food, but without making you bored with the typical Anzac biscuits or lamington recipes we are going to give you a delicious modern recipe you should try out on the Anzac Day! Following recipe is for Anzac biscuit ice-cream cake jazzed up with caramel sauce and crushed macadamia nuts.


1L Vanilla Ice Cream
3 to 4 tbsp malt syrup
Anzac base
1 cup flour
1 cup rolled oats
½ cup castor sugar
¾ cup desiccated coconut
150 g butter unsalted
2 tbsp golden syrup
1½ tsp water
½ tsp baking soda
1 egg yolk
Macadamia cookie crumb crunch
¾ cup macadamias, roasted, roughly chopped
½ cup milk powder
¼ cup plain flour
2 tbsp cornflour
2 tbsp castor sugar
pinch of salt
To coat
4 tbsp melted butter
¼ cup milk powder
90g melted white chocolate

How to make

Preheat the oven to 170C. For the cookie crumb crunch combine the milk powder, flour, cornflour, sugar and salt in a bowl. Add the melted butter and toss to combine until small bubbles form. Spread the clusters on a baking tray lined with baking paper and bake for 15 minutes or until just golden. Remove and allow to cool. Once cooled add to a bowl with the coating ingredients and stir until the crumbs and clusters are coated. Spread out on a tray to allow the chocolate to harden and the crumbs are no longer sticky. Combine with the toasted macadamia and set aside. For the Anzac biscuit base, combine the flour, oats, sugar and coconut in a bowl. In a small saucepan place the golden syrup and butter and stir over low heat until the butter has melted and remove from the heat. Mix the bicarbonate soda with a little water and add to the golden syrup mixture. Pour into the dry ingredients with the egg yolk and mix together until fully combined. Grease and line a deep baking tray. Press the mixture into the base, pressing down to flatten slightly, then place in the oven for 10 to 12 minutes or until just golden brown. Add the softened ice-cream and malt syrup to a bowl and stir to combine. You only want to just mix the malt syrup through, so it creates strands of caramel through the ice-cream. Pour the ice-cream on the Anzac biscuit base and keep it in the fridge until the ice cream hardens.