What’s cooking: Kym’s malt ice cream slice

From our kitchen to yours

Kym's Malt Ice Cream SliceAt RCS, we’re not just about healthy soils and thriving businesses — we love celebrating the simple joys of good food too. In this spirit, our team members are excited to share a favourite recipe from their kitchen to yours.
 
This recipe comes from Kym, our Project Officer — who, quite frankly, would be right at home on The Great British Bake Off (yes, she’s that good!). Kym has shared her go-to sweet treat that’s perfect for gatherings, smoko, or just because…

The Recipe

Ingredients
  • 2 packets Arnott’s Malt-o-Milk Biscuits
  • 600ml Thickened Cream
  • 1 tin Sweetened Condensed Milk
  • 3 Violet Crumble or Crunchie Bars, crushed/chopped (see note below)
Method
  1. Line a freezer-safe container or 23cm square cake tin with baking paper.
  2. Lay biscuits across the base, writing side down.
  3. Whip cream until thick. Stir in condensed milk, then fold through crushed chocolate bars.
  4. Spread mixture evenly over the biscuits.
  5. Add a top layer of biscuits, writing side up, in the same direction as the base.
  6. Freeze overnight. Slice along the biscuit lines to serve. Enjoy!
Notes
  • The easiest way to crush the chocolate bars is to hit the unopened packet with a rolling pin (gently – or they’ll explode out the end!).
  • You can swap in any chocolate bar flavour you like. Peppermint Crisp is also a winner.
  • A 23cm square tin uses about ⅔ of a packet of biscuits for the base and ⅔ for the top. That leaves around ⅔ packet spare for the next slice (or for snacking!).

 

Happy cooking from the RCS team! If you give this one a try, we’d love to see your results. Send us a photo or tag us on social media.

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