There’s a reason why some flavour combos are so popular – because they just work and taste good! As a kid I loved dunking biscuits in creamy milk – I wasn’t allowed to do it too often, except at my Nans house. Generally, it was an Anzac Bikkie straight out of the oven that I lovingly dunked until the last part dissolved between my fingers (I’m one for trying to make good things last as long as possible). Anyhow, I’m sure this is how the popular ice-cream flavour ‘cookies and cream’ was born?
So as I took a batch of Anzacs out of the oven yesterday, I had an urge to road test my new stainless steel Onyx popsicle moulds and these Anzac Cream Popsicles were born. My kids are bursting at the seams to tuck into one, hope you enjoy this Anzac come nostalgic inspired treat.
My Aussie twist on 'Cookies and Cream' Ice cream - a delicious, guilt-free sweet treat the whole family will love.
- 2 Anzac biscuits (my recipe linked above)
- 1½ cups full-fat milk or nut milk (for dairy-free)
- ½ cup cream or coconut cream (for dairy-free)
- 1-3 tablespoons maple syrup (or rice malt or honey) amount depends upon the level of sweetness required
- 1 teaspoon vanilla essence
Break pieces off one of the Anzac biscuits and divide between six popsicle moulds.
Blend together the remaining Anzac biscuit with the milk, cream, sweetener and vanilla (Thermomix 20 seconds, speed 6).
Top with the blended mixture and freeze immediately.
Choose nut milk and coconut cream and the dairy-free version of my Anzac biscuit.
Bake the gluten-free version of my Anzac biscuit.
Next batch I’m adding chopped strawberries to the mix.