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Ice Cream Slice

June 25, 2010

*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)

Directions:

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!

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21 Comments leave one →
  1. June 25, 2010 10:22 am

    this looks great! will try this with my kids one day, thanks! =)

  2. June 25, 2010 1:26 pm

    what a clever way to make ice cream sandwich.. looks really refreshing. at first glance reminds me of our street wafer ice cream sandwich :)

  3. June 25, 2010 2:46 pm

    This I will definitely make! Awesome job, Clare!

  4. June 25, 2010 4:08 pm

    Yep, it reminded me of wafer ice-cream sold by the uncle on the cycling-cart…

  5. June 25, 2010 8:36 pm

    spots & Ju: Yes yes you totally should! your kids will love it!
    noobcook & tigerfish: yes it sure looks like the stuff sold by the orchard road uncle! but yummier =)

  6. June 27, 2010 10:03 am

    fantastic. Ill make this definitely!! Wonderful discovery for u and all of us. :))

  7. June 27, 2010 1:18 pm

    This looks great…and so easy. Thanks for sharing!

  8. June 27, 2010 6:11 pm

    Fantastic idea-I used to love crunchie back in the day!

  9. June 28, 2010 3:46 pm

    That sounds to easy. And you can kick up the flavour with anything you like. Do you have to be careful about the thickness of the biscuit you use? would it get soggy if you used a thin one ?

  10. July 1, 2010 11:03 pm

    veggie wedgie, Kelsey and zurin: Thanks! It’s a fun dish.

  11. July 1, 2010 11:07 pm

    Kulsum: Yup you can add any crunchy cereal, nuts etc. that you like. The biscuit I used didn’t get soggy, but it did soften. I think it’s not so much about the thickness as it is about the constitution of the biscuit? I probably wouldn’t use a flaky wafer-like biscuit… But a thin butter biscuit should be fine.

  12. July 8, 2010 1:54 am

    I am so loving this! Will it help if we layer the biscuit with some sort of caramelized substance that harden quickly before spreading the ice cream? Just a thought .. It would be wonderful if the crispiness of the biscuit can be preserved

  13. July 10, 2010 11:58 am

    Hey Jun! The crispiness of the biscuits isn’t entirely lost. I think caramel might be a little too hard and sweet an addition to the ice cream slice – it’s nice to have a bit of crunch but not too much =)

  14. September 19, 2010 2:39 pm

    This looks so delicious .. and of course will be bookmarked

  15. September 21, 2010 12:03 am

    You’ve made it look so easy! Ahh, to have homemade ice cream available in a flash like that will be very dangerous in our household. But it’ll be worth it! Thanks for the great recipe.

  16. September 21, 2010 10:01 pm

    OMG i love this recipe.

  17. September 21, 2010 10:49 pm

    Maryam, Carolyn, joy: Thanks much =)

  18. September 22, 2010 2:24 am

    This looks sooooo good!!! Great for bday parties for adults and kids!

  19. September 26, 2010 12:06 am

    Hi! Made this today for a dinner with some friends and everyone raved about it and asked for the recipe! My kids absolutely LOVED it too and they kept trying to wheedle extra helpings out of us… Thanks for sharing such a great recipe and for putting up all the details like the brand of biscuits to get!! :) have a blessed week ahead…

  20. September 29, 2010 10:20 pm

    A Little Yuminess: Thanks =)
    SW: Very well done! I’m sure it was wonderful! Did you take pictures? =D

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