A biscuit ice cream dream – perfect for afternoon tea or as a dessert! With summer finally arriving in the northern hemisphere these are a treat.
3hrs 30 minutes
About this Recipe
By: Amanda Higgins
These are my favourite biscuits. I love anything with coconut in it, so I am a little biased. These biscuits are a recipe I found in my mothers old recipe book and use a classic maize meal staple from South Africa. Corn meal would work in the UK.
The biscuits are soft and full of flavour, offering just the right amount of resistance. The last thing you want is a crunchy biscuit where the ice-cream shoots out the back end. There is a fine art to the perfect mouthful with the right ratio of biscuit and ice-cream.
The cheat version would be to buy yourself a packet of biscuits and a tub of ice cream, and create your own. However, I am all about making things from scratch so you can control the amount of sugar. The process may be long but the biscuits keep in a tub and the ice cream can sit in the freezer. You have the perfect dessert ready to go at a moments notice.
- 180g butter
- ½ cup mielie/maze meal/ corn meal
- ½ desiccated coconut
- 1 cup rice flour
- ½ cup potato flour
- 1 cup sugar
- 2 teaspoon baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 2 eggs beaten
- 3 tablespoons milk
Alternatively use 1½ cups of normal wheat flour (omit the potato and the rice flour) and leave out the xanthan gum.
- 250ml full cream milk
- 500ml double cream
- 75g granulated sugar
- 3 egg yolks or 45ml
- pinch of salt
- 100g chocolate – 60% is best
- 50g cocoa powder – unsweetened
Step by Step Instructions
Mix all the dry ingredients together including the coconut and the sugar. Rub in the butter until the mixture resembles fine breadcrumbs.
Mix the beaten eggs and the milk together and add this to the dry ingredients and combine until the mixture resembles a sticky dough.
In order to have a nice shaped biscuit, roll the dough up into cling film to form a tight sausage and chill for about an hour or until firm. This helps when cutting the biscuits. If too lazy then simply roll a teaspoon of dough in the palm of your hand and press with a fork. Slice the rolled dough, when firm, into slices remembering to remove the cling film first.
Bake at 200ºC until golden brown. Leave to cool in the tray before lifting off as the GF biscuit is always a little delicate.
Store in an airtight container until ready to use.
Bring the milk and cream to a simmer. Beat the eggs, sugar and salt until pale, in a separate bowl. Add this to the heated cream mixture in small batches off the heat so as to not cook the egg and curdle it. Return to the heat and whisk until it reaches a temperature of 85ºC. Add the cocoa and chocolate to this and whisk until combined.
Set it aside to cool before churning in an ice cream machine or using the old fashioned method of fridge freezing it and stirring it every hour until it is frozen.
Once churned spoon it onto a 20x20cm tin lined with cling film. This makes it easier to cut into the required shape for ice cream sandwiches later on.
Cut out discs of ice cream with a cutter. It is best to heat the cutter by dipping it into hot water first, this makes it so much easier to cut through the frozen ice cream.
Lay a mielie/maze meal biscuit on a plate and top it with a disc of ice cream, followed by another biscuit. Dust with icing sugar and dig in. Happy smiling faces!