Living Gems

Anzac biscuit ice-cream sandwiches

Flex your mussels for a delicious treat

Enjoy a twist on tradition this Anzac Day

Anzac Day is a special commemorative event with several traditions observed every year including dawn services, coffee and bundy, two-up and Anzac biscuits.

This Anzac Day, Chef Matt Conquest shares some tips on how to make the humble Anzac biscuit even better.

“It’s simple! Just by adding your favourite ice cream, like rum and raisin, you can make great little ice-cream sandwiches,” Matt said.

“You can make a lovely homemade ice cream using the recipe at right or you can buy a good quality ice cream and get your favourite chocolate bar and crunch them up and fold it through your ice cream for added crunch, chew, and flavour and make ice-cream sangas with that.”

Matt says making ice cream takes care and time to ensure a nice smooth texture that doesn’t become icy.

“For a smooth and creamy finish, make an anglaise cream and then freeze it down in a beater bowl and stir it during the freezing process. If you have an ice-cream machine, this makes the freezing process easier.”


Makes 800ml of ice cream – 12 ice-cream sandwiches

300ml thickened cream

300ml full cream milk

6 egg yolks

2 tbsp vanilla paste or 1 vanilla pod, split and scraped

160g caster sugar


  1. Place the cream, milk and vanilla in a small pot. Bring to the boil and turn it off and set aside to infuse.
  2. Place the yolks and sugar in the bowl of an electric mixer. Beat until pale. Carefully pour the cream mix in while beating on slow. Pour cream egg mix back into a small pot.
  3. Heat over low heat, stirring for about five minutes until it is slightly thickened and coats the back of a wooden spoon. This is a vanilla anglaise. Set aside to cool on the bench for 30 minutes, stirring regularly to allow it to cool quickly. Then put it in the fridge to cool down completely.
  4. Put the anglaise in a bowl (that you can use your mixer with) in the freezer until frozen at the edges. Remove from freezer. Beat with an electric beater. Re-freeze. Repeat these steps two more times to allow for a smooth ice cream and prevent iciness.
  5. Then you are done and can get your biscuits ready. Get your crushed chocolates prepared. Have extra crushed chocolate to coat the outside of your sandwiches.
  6. Make up your ice-cream mix. Put the ice cream back in the freezer. Get your ice-cream scoop and form little ice-cream balls and re-freeze. Then make your ice-cream sandwiches and roll the outer edge in chocolate crush and serve to your guests. You can individually wrap them and freeze for a delicious chilled treat any time you like. Enjoy a nice little twist on an old tradition!