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Pecan Biscuit Ice Cream Stack with Butterscotch Sauce

Makes 6


  • Pecan Biscuits
  • 125g Australian butter
  • 1/2 cup light corn syrup
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla essence
  • 1 cup plain wholemeal flour
  • 3/4 cup chopped pecan nuts
  • 1/4 cup quick cooking oats
  • Butterscotch Sauce
  • 75g brown sugar
  • 1/2 cup Australian sour cream
  • 60g Australian butter
  • 1/4 teaspoon vanilla essence
  • For serving:
  • 500ml Australian vanilla ice cream
  • icing sugar, for dusting
Download Recipe (PDF)


  1. Pecan Biscuits
  2. 1. Combine butter, corn syrup and brown sugar in a saucepan and bring to the boil, stirring continuously. Stir in vanilla and dry ingredients.
  3. 2. Drop tablespoons of mixture onto a baking paper lined tray and slightly flatten out into rounds, allowing room for spreading. Only cook 4 biscuits at a time. Bake at 180°C for 10 minutes until set and golden.
  4. 3. Slide the baking paper onto a cooling rack and allow biscuits to cool before removing. Re-line the tray with baking paper and repeat until all mixture is used. Store in an airtight container until required.
  5. Butterscotch Sauce
  6. Combine all ingredients together in a saucepan and simmer gently until sugar has dissolved and sauce is slightly thickened.
  7. To serve, sandwich two biscuits together with vanilla ice cream and serve dusted with icing sugar and drizzled with Butterscotch Sauce.


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