Milk-tart ice cream with Tennis biscuit crumble

Milk-tart ice cream with Tennis biscuit crumble

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  • Makes 1.5 litres
  • Easy
  • 45 minutes, plus overnight freezing time
  • 10 minutes
  • Woolworths Spier Natural Sweet White 2018


  • 2 1⁄3 cups milk
  • 2–3 sticks cinnamon
  • 1–2 t ground mixed spice
  • 4 cups cream
  • 200 g icing sugar
  • 200 g Tennis biscuits, crushed
  • ground cinnamon, for dusting

Cooking Instructions

Place the milk and spices in a saucepan over a medium to low heat and simmer for 5 minutes. Remove from the heat and allow to cool. Once completey cooled, whisk in the cream and icing sugar, remove the cinnamon sticks and pour into Ziploc bags. Freeze overnight.

Place the frozen milk in a food processor and blend until smooth. Spoon into a container and freeze again to set completely.

Serve scoops on the Tennis biscuits and dust with ground cinnamon. Alternatively, serve on waffles with maple syrup.

Cook's note: Good old milk tart gets a moreishly modern makeover with this really easy crowd-pleasing ice cream.

Browse more ice-cream recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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