Honeycomb Ice-Cream Sandwiches

To make the honeycomb, grease and line a 26x16cm slice pan. Stir caster sugar, syrup and 1 tbs of water together in a deep saucepan over medium heat until sugar has melted. Simmer until a rich caramel colour. Remove from heat and quickly add bicarbonate of soda. Beat with a wooden spoon until foaming and well mixed. Carefully transfer to slice pan and set aside. When set, break into pieces.

To make the ice-cream, line a 26x16cm slice pan. Process bananas and condensed milk in a food processor until creamy and smooth. Add malt and cream and process again until smooth. Transfer to the lined pan, cover and freeze for 1 hour. Remove ice-cream from freezer, fold 1/2 the honeycomb pieces through ice-cream, then freeze for a further 4 hours or overnight. Place remaining honeycomb in a sealable bag and set aside.

Remove ice-cream from freezer. Line a large tray with baking paper. Using a 7cm round cookie cutter, cut out 8 discs of ice-cream, place onto prepared tray and return to the freezer until ready to serve.

To make the ginger snaps, preheat oven to 180°C. Line 2 trays with baking paper. Combine butter, brown sugar and golden syrup in a saucepan and cook over medium heat, stirring, for 2-3 minutes or until butter melts and sugar dissolves. Set pan aside for 5 minutes to cool slightly. Add flour and ginger to the mixture and stir to combine. Working in batches (you’ll need 16), drop 1 tsp of mixture on to the trays, spaced well apart. Bake for 4-5 minutes or until they are bubbling and have spread to about 7cm in diameter.

Remove ginger snaps from oven and allow to cool for 1 minute. Carefully transfer to a wire rack, then transfer to an airtight container, with layers of baking paper in between each layer until required.

To serve, sandwich together one ice-cream disc with 2 ginger snaps. Serve immediately.