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'Not so fried' ice-cream
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Indulge in a delectable dessert of ice cream nestled within a crispy biscuit crust.
Ingredients:
  • 100g (1/2 cup, firmly packed) dark brown sugar
  • 125ml (1/2 cup) thickened cream
  • 200g Anzac biscuits, broken into small pieces
  • 10.40 gm shredded coconut, toasted
  • 8 scoops vanilla ice-cream
Instructions:
  • Combine the sugar and cream in a saucepan over low heat, stirring continuously for 5 minutes until the sugar dissolves and the sauce slightly thickens. Keep warm.
  • Prepare a baking tray lined with parchment paper. Pulse the biscuits in a food processor until they are coarsely crushed. Transfer the crushed biscuits to a shallow bowl and mix in the coconut until well combined.
  • Take a scoop of ice-cream, roll it in the biscuit mixture until coated. Put it on a lined tray and freeze. Repeat the process with the rest of the ice-cream and biscuit mixture.
  • Scoop ice-cream balls into individual serving bowls and drizzle with warm caramel sauce.

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