Olivia Moore x Anzac Biscuit Ice Cream Cake
Serves 2-3
30 minutes prep time | 4 hours Processing Time
This Anzac Biscuit Ice Cream Cake is a simple, nostalgic dessert that brings together a golden, buttery oat biscuit base with creamy Little Lato Anzac Biscuit Ice Cream. Made with pantry staples like Harraway’s Rolled Oats, brown sugar, coconut, and golden syrup, it captures the classic Anzac flavour in a chilled, sliceable cake that’s perfect for small gatherings, Anzac Day, or an easy make-ahead treat.
Nutritional Information
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Products used in this recipe
Rolled Oats 1.3kg
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75g Harraways Rolled oats
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120g plain flour
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80g brown sugar
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40g desiccated coconut
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70g butter
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1 tbsp golden syrup
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½ tsp baking soda
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1 tbsp hot water
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35g butter, melted
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1 1/2 cups Little Lato Anzac Biscuit Ice Cream
Ingredients
Olivia Moore x Anzac Biscuit Ice Cream Cake
Serves 2-3
30 minutes prep time | 4 hours Processing Time
This Anzac Biscuit Ice Cream Cake is a simple, nostalgic dessert that brings together a golden, buttery oat biscuit base with creamy Little Lato Anzac Biscuit Ice Cream. Made with pantry staples like Harraway’s Rolled Oats, brown sugar, coconut, and golden syrup, it captures the classic Anzac flavour in a chilled, sliceable cake that’s perfect for small gatherings, Anzac Day, or an easy make-ahead treat.
Nutritional Information
Share
-
75g Harraways Rolled oats
-
120g plain flour
-
80g brown sugar
-
40g desiccated coconut
-
70g butter
-
1 tbsp golden syrup
-
½ tsp baking soda
-
1 tbsp hot water
-
35g butter, melted
-
1 1/2 cups Little Lato Anzac Biscuit Ice Cream
Ingredients
Method
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Preheat oven to 170°C fan bake. Line a 20x20cm square tin with baking paper.In a bowl, mix together the flour, brown sugar, oats, and coconut.
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In a small saucepan, melt the butter and golden syrup together over medium-low heat.
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In a small bowl, dissolve the baking soda in hot water, then stir into the butter mixture (it will foam).
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Pour into the dry ingredients and mix until a dough.
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Press the dough firmly into the base of your tin. Bake for 12-15 minutes, until golden. Cool completely until crisp.
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Grease a small cake ring or cake tin (8-10cm diameter).
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Crush 150g of the Anzac biscuit slab into crumbs, and crush a little extra for the topping. Add the melted butter to the 150g crumbs and mix until it resembles wet sand.
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Press firmly into your cake tin/ring to form a flat base. Freeze for 20 minutes to set.
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Let the ice cream soften at room temperature for 5-10 minutes to soften. Scoop the ice cream over the set biscuit base, press firmly and smooth the top.
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Freeze for at least 4 hours or overnight.
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Gently remove from the tin (you can make this easier by heating the sides with hot water).
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Sprinkle over the Anzac biscuit crumbs, and slice with a hot knife. Serve immediately, and store leftovers in the freezer.
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