INGREDIENTS
- 1.25 litres vanilla icecream, softened
- 400g can pie apple slices, chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 24 thin oat biscuits
DIRECTION
- Grease a 3cmdeep, 20cm x 30cm (base) lamington pan.
- Line with baking paper, allowing a 2cm overhang at long ends.
- Place icecream, apple, cinnamon and nutmeg in a bowl. Stir to combine.
- Spoon into prepared pan. Smooth top.
- Cover surface with plastic wrap. Freeze for 8 hours or until firm.
- Place 12 biscuits, flat side up, on a board.
- Brush with a little cold water. Using a 6.5cm round cutter, cut 12 rounds from icecream mixture. Place on biscuits.
- Brush flat side of remaining biscuits with a little cold water.
- Sandwich icecream between biscuits.
- Place on a large baking tray. Freeze for 3 hours or until firm.
- Remove from freezer. Set aside for 15 minutes. Serve.
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