Recipes

Ginger and Honey Ice Cream Sandwiches

Using Weis Vanilla Bean Dessert Tub

  • Makes 12

Ingredients
  • Biscuits
  • 170g unsalted butter, softened
  • 2/3 cup brown sugar
  • ¼ cup honey
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups plain flour, sifted
  • 1 teaspoon bicarbonate of soda, sifted
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • pinch salt
  • white sugar, for sprinkling
  • 750ml Weis Vanilla Bean Dessert Tub
Method

Beat the butter and sugar in the bowl of an electric mixer for 4-5 minutes, or until pale and fluffy. Add in the honey, egg and vanilla, and beat for a further minute, or until well incorporated. Add the flour, bicarbonate of soda, ginger, cinnamon and salt and beat on low speed until a dough forms. Roll the dough into a 5cm log in a sheet of baking paper and refrigerate for 1-2 hours, or until firm.


Preheat the oven to 180ºC. Line two large baking sheets with baking paper. Slice the biscuits into 7mm-1cm rounds, sprinkle with white sugar, and bake for 10-12 minutes, or until golden. Transfer to wire racks to cool completely. Fill the centre of half the biscuits, in batches, with Weis Vanilla Bean Dessert Ice Cream, and freeze immediately. Leave to set in the freezer for at least an hour before serving. Makes 12 ice cream sandwiches

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