Caramel, ice-cream and honeycomb sandwiched between crisp biscuit slabs. Serve for Anzac Day, a summer soiree or a spectacular birthday treat.






Skill level

Average: 3.4 (33 votes)


Hokey pokey ice-cream

  • 750 ml (3 cups) thickened cream
  • 375 ml (1½ cups) milk
  • 330 g (1½ cups) caster sugar
  • 2 tsp vanilla extract
  • 8 egg yolks, lightly beaten
  • 70 g honeycomb, chopped

Chewy Anzac biscuits

  • 90 g (1 cup) rolled oats
  • 150 g (1 cup) plain flour
  • 220 g (1 cup firmly packed) brown sugar
  • 65 g (¾ cup) desiccated coconut
  • 125 g unsalted butter, chopped
  • 2 tbsp golden syrup
  • ½ tsp bicarbonate of soda, sifted

Caramel filling

  • 440 g (2 cups) caster sugar
  • 200 ml thickened cream
  • 200 g unsalted butter, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You will need 2 x 22 cm square cake pans. Freeze in an airtight container for up to 3 days. Start this recipe a day ahead.

Chilling time 30 minutes

Freezing time overnight, plus 1 hour

To make ice-cream, place cream, milk, sugar and vanilla in a saucepan over medium heat, stirring to dissolve sugar, and bring to the boil. Remove from heat. Gradually add milk mixture to egg yolks and whisk gently to combine. Transfer to a clean saucepan over medium heat. Stir mixture continuously with a wooden spoon for 8 minutes or until mixture is thick enough to coat the back of the spoon; don’t boil mixture. Strain through a fine sieve into a bowl. Cover surface with plastic wrap, cool to room temperature and refrigerate for 30 minutes or until cold.  

Meanwhile, to make biscuits, preheat oven to 180°C. Combine oats, flour, sugar and coconut. Melt butter in a pan over medium heat. Add golden syrup and cook, stirring, for 1 minute. Add bicarb of soda and combine. Add butter mixture to dry ingredients, and combine.

Grease and line two 22 cm square cake pans with baking paper, extending paper beyond the rims of the pans. Divide mixture between pans, using your fingers to crumble mixture to evenly distribute. Press mixture with the back of a spoon to flatten. Bake for 10 minutes or until golden but still slightly undercooked; biscuits will firm in the freezer. Cool in pans.

Stir honeycomb into ice-cream mixture. Divide between pans and level. Cover surface with plastic wrap. Freeze overnight or until firm.

Meanwhile, to make caramel, place sugar and 125 ml water in a saucepan over low heat. Stir for 5 minutes or until sugar dissolves. Increase heat to medium, bring to the boil and cook, without stirring, for 10 minutes or until syrup is golden and reaches 175°C on a sugar thermometer. Remove from heat. Stir in cream and then butter. Transfer to a bowl and cool to room temperature. Makes 650 ml.

Spoon caramel evenly over one ice-cream layer, covering ice-cream entirely. The caramel should firm; if it doesn’t, return to the freezer to firm. Remove both ice-cream layers from the pans and quickly sandwich. Freeze the ice-cream sandwich for 1 hour or until firm. Cut into 16 mini-sandwiches, to serve.


Photography by Brett Stevens