Recipe: Boysenberry ice cream Anzac sandwiches
Makes 14 biscuits, 7 ice cream sandwiches
Preparation 40 minutes / Cooking 12-14 minutes
½ cup golden syrup
1¼ cups flour
½ cup brown sugar
1¼ cups rolled oats
1 cup desiccated coconut
pinch of salt
1 teaspoon baking soda
Preheat the oven to 180˚C and line 2 trays with baking paper. Melt the butter and golden syrup together in a saucepan.
Put the flour, sugar, oats, coconut and salt in a large bowl and stir to combine.
Dissolve the baking soda in 1 tablespoon boiling water and add to the butter and golden syrup, then stir this into the dry ingredients to combine.
Put rounded heaped tablespoons of the mixture onto the prepared trays, well spaced, and squash with the tines of a fork or pat gently with your fingers. Bake for 12-14 minutes until golden. Cool on a wire rack and store in an airtight container.
BOYSENBERRY ICE CREAM
395g can sweetened condensed milk
2 teaspoons vanilla extract
1/8 teaspoon salt
400g can boysenberries in syrup
Whip the cream to soft peaks in a large bowl. Add the sweetened condensed milk, vanilla and salt and beat together until thick and well combined. Pour into a 1.5-litre container, cover and freeze for 2 hours.
While the cream mix freezes, drain the boysenberries, reserving 2 tablespoons syrup. Heat the berries and reserved syrup in a small saucepan, mashing with a fork to break them up. Cook over a gentle heat for 15 minutes then remove from the heat and cool in the fridge.
When cool, drop tablespoons of the berry mix into the ice cream and swirl through. Freeze for a further 5 hours or overnight.
Serve large scoops of the ice cream sandwiched between the Anzac biscuits.