Icey-slicey with brown sugar wafers

Tamara West

This is a regulated treat. It’s messy, best served at lunch, not dinner and great when the kids have friends over. Leftover cut out ice cream can be enjoyed with warmed chocolate sauce or fresh fruits when the kids are fast asleep.

Ingredients

1 kg	Vanilla ice cream, rectangular block (Main)
1 packet	Hundreds and Thousands, and other assorted sugared confections such as chocolate hail

Brown sugar wafers

⅓ cup	Brown sugar
85 g	Butter
3 Tbsp	Golden syrup
½ cup	Flour

Directions

1. Unwrap the ice cream, cut in half lengthwise and use a cookie cutter to cut out discs, then place them straight back in the freezer. I like to get this done and out of the way a few hours before serving. It ensures the ice cream discs are nice and hard so they hold their shape.
2. When ready, lay out the various sugared confections in bowls, sandwich the ice creams between brown sugar wafers (see below) and hand over to the kids to roll in the confections. Let the fun begin!

Brown sugar wafers

1. Melt sugar, butter and syrup in a saucepan over a low heat, take off the stove and stir in the flour.
2. Put small spoonfuls on baking paper and flatten them out using the back of a wet teaspoon.
3. Bake at 180C for 5 minutes or until golden.
4. When cool store in an airtight container; these wafers do not like humidity so I keep mine in the freezer.