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Brandy Baskets with Ice Cream and Almond Sauce

Serves 8


  • 8 scoops Australian premium quality vanilla ice cream
  • 60g Australian butter
  • 2 tablespoons caster sugar
  • 2 tablespoons golden syrup
  • 1/3 cup plain flour
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon ground cinnamon
  • 80g Australian butter, extra
  • 1 cup brown sugar
  • 1/2 cup slivered almonds, toasted
  • 2 tablespoons golden syrup, extra
  • 1/4 cup Australian thickened cream
  • 1 tablespoon arrowroot
Download Recipe (PDF)


  1. For the baskets, heat butter, sugar and golden syrup until butter has melted and sugar is dissolved. Remove from heat and add sifted flour, ginger and cinnamon stirring until well combined. Drop a teaspoon of mixture onto a buttered tray allowing plenty of room for spreading. Bake at 160C for 7-8 minutes until thin and brown. Allow to cool slightly before lifting off and draping over the base of a rounded cup and allow to cool completely.
  2. For the almond sauce, heat extra butter, sugar, almonds and extra golden syrup in a saucepan, stirring until boiling. Blend the cream with the arrowroot and stir into sauce. Stir until thickened. Sauce may be served hot or cold.
  3. For serving, place a scoop of ice cream into each basket and pour over sauce. Garnish with sliced fresh fruit if desired.


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