Ice Cream Slice
*This post made it to the Foodbuzz Daily Top 9 on 21 Sep 2010!*
(Mae & Cheryl, this post is for you!)
When I was in Australia, during the same meal where I got to try some of that awesome pumpkin risotto, I also discovered the mysterious and wonderful Ice Cream Slice.
I had never heard of Ice Cream Slice before, but a bit of googling seemed to indicate that it’s an OZ thing. The mystery of the ice cream slice is that… it doesn’t consist of ice cream, and you don’t need an ice cream maker to make it. It looks like ice cream, it feels like ice cream, it tastes like ice cream, it must be…
Heavy cream and condensed milk.
I kid you not. That’s all it is. Heavy cream and condensed milk, along with some filler of your choice (I used chocolate honeycomb), sandwiched between two biscuits.
Isn’t that marvellous? So easy to make, and you get to feel all cool (pardon the pun) for making your own ice cream.
If you run a search on Ice Cream Slice you’ll see that all the recipes are about the same, so here is my take on it (it’s not fundamentally different than the other recipes, just a bit more detailed).
Ice Cream Slice
Ingredients (makes about 20 hefty slices):
- 600ml heavy/thickened cream
- 1 can (395g) condensed milk
- 2-3 bars (100-150g) crunchie or other chocolate honeycomb bar
- 250-300g of any flat rectangular biscuit that you like (I used 1-1/4 packs of Liebniz butter biscuits)
1. Line two 9x6x2 inch baking tins (or a single baking tin with a more or less equivalent volume) with foil and leave a little extra length of foil folded over the sides of the tin. Place one layer of biscuits in each tin, front-side down. (Use a sharp knife to cut the biscuits down to size if you have to.) Set aside.
2. Place chocolate bars into a ziplock bag and pulverize with a pestle or rolling pin (be careful not to tear the plastic or you have honeycomb bits flying around the kitchen).
3. Using an electric mixer, whip the cream on high speed till it goes from liquid and bubbly to fluffy and able to hold its shape (i.e. when you lift your mixer attachment, the cream shouldn’t drip down but fall as one clump).
4. Add condensed milk and stir through gently. Fold in crushed honeycomb.
5. Pour mixture over the first layer of biscuits. Jiggle the tray about a little bit to get the mixture to sit evenly on the biscuits. Cover mixture with a second layer of biscuits.
6. Cover tray with another piece of foil and put in freezer for several hours until solid (best to leave it overnight).
7. Remove from freezer and lift the whole block of ice cream slice out of its tin using the slack aluminium foil. Slice and enjoy.
See the ingredients, and steps 1, 2, 3, 4 and 5.
The perfect treat on a hot summer day…
This is so easy you just have to try it! Your kids will thank you for it!