Hokey Pokey Ice Cream Sandwiches — Anzac Biscuit Style

🛒 Ingredients

• #Anzac-Style Oat & Coconut Cookies;
• 1½ cups rolled oats.. 1 cup desiccated coconut — unsweetened
• 1 cup all-purpose flour.. ⅔ cup brown sugar.. ⅔ cup coconut oil — melted
• 2 tbsp golden syrup or maple syrup.. 2–3 tbsp water
• 1 tsp baking soda.. Pinch of sea salt
• #Hokey Pokey (Vegan Honeycomb);
• ½ cup sugar.. ¼ cup golden syrup... 1 tsp baking soda
• #Creamy Vanilla Ice Cream;
• 400 ml full-fat coconut cream — chilled.. 200 ml unsweetened plant milk (oat or soy)
• ⅔ cup maple syrup or powdered sugar.. 2 tbsp cornstarch
• 1½ tsp vanilla extract.. Pinch of sea salt

👩‍🍳 Instructions

1. 1

   Make the honeycomb first: Line a small tray with parchment. In a saucepan over medium heat, stir sugar and golden syrup until sugar dissolves. Boil without stirring until it reaches 150°C (300°F) — hard crack stage. Remove from heat, quickly whisk in baking soda until it foams up dramatically. Pour immediately onto tray — spread thin. Let cool and harden completely, then break into small chunks.

2. 2

   Bake the cookies: Preheat oven to 160°C (325°F). Mix oats, coconut, flour, sugar, and salt. In a small bowl, stir melted coconut oil, golden syrup, and boiling water with baking soda until frothy. Pour into dry ingredients and mix. Scoop equal portions onto baking tray — flatten into rounds. Bake 12–15 minutes until golden. They will firm up as they cool! Transfer to rack to cool completely.

3. 3

   Make the ice cream: Whisk cornstarch with a splash of plant milk until smooth. In a saucepan, heat remaining milk, coconut cream, maple syrup, and salt until steaming. Stir in cornstarch slurry — simmer gently 2–3 minutes until thickened. Remove from heat, stir in vanilla. Cool completely, then chill 2+ hours. Churn in ice cream maker 20 minutes, or freeze in container stirring every hour until thick and creamy. Fold in honeycomb chunks — save some for topping!

4. 4

   Assemble sandwiches: Spoon generous scoops of hokey pokey ice cream onto the flat side of one cookie. Press a second cookie gently on top. Smooth the edges with a spoon. Roll extra honeycomb crumbs around the sides if you like.

5. 5

   Freeze & serve: Place sandwiches on a tray and freeze at least 4–6 hours until firm. Wrap individually in parchment or paper for easy serving. Let soften 5 minutes at room temperature before enjoying — perfectly chewy, creamy, and crunchy all at once!